🥒🍅 Classic Cucumber, Tomato & Red Onion Salad
Some recipes never go out of style, and this Classic Cucumber, Tomato & Red Onion Salad is one of them. It reminds me of the simple summer meals my family loves, where fresh vegetables take center stage and the dressing is light enough to let every ingredient shine. A neighbor first shared a version of this salad with me after bringing over a basket full of garden cucumbers and tomatoes. Since then, it’s become a staple in my kitchen.
Last weekend, I made this salad to go with grilled chicken on our patio, and it was the perfect refreshing side dish. The crisp cucumbers, juicy tomatoes, and thinly sliced red onions tossed in a bright lemon-herb vinaigrette were incredibly fresh and flavorful. Everyone kept going back for another spoonful, and even the leftovers tasted amazing the next day. It’s one of those effortless recipes I make whenever I want something healthy, colorful, and satisfying.
Whether you’re serving it at a barbecue, picnic, holiday gathering, or weeknight dinner, this classic salad always fits the occasion.
❤️ Why You’ll Love This Recipe
Fresh and vibrant
Mediterranean diet-friendly
Naturally gluten-free
Vegetarian and easily vegan
Ready in just 15 minutes
Perfect for summer gatherings
Healthy and refreshing
Great for meal prep
📋 Recipe Information
Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes
Servings: 6
Course: Side Dish
Cuisine: Mediterranean, American
🛒 Ingredients
Salad
2 large English cucumbers, sliced
4 ripe Roma tomatoes (or 2 cups cherry tomatoes, halved)
½ medium red onion, thinly sliced
¼ cup chopped fresh parsley
2 tablespoons chopped fresh dill (optional)
Lemon Herb Dressing
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon black pepper
Optional Add-Ins
½ cup crumbled feta cheese
Kalamata olives
Avocado slices
Chickpeas
Fresh basil leaves
🍳 Equipment Needed
Large salad bowl
Small bowl or jar for dressing
Sharp knife
Cutting board
Whisk
👩🍳 Instructions
Step 1: Prepare the Vegetables
Slice the cucumbers into rounds or half-moons.
Cut the tomatoes into wedges or halves.
Thinly slice the red onion.
Chop the parsley and dill.
Step 2: Make the Dressing
In a small bowl, whisk together:
Olive oil
Lemon juice
Red wine vinegar
Dijon mustard
Oregano
Salt
Black pepper
Whisk until smooth and well combined.
Step 3: Assemble the Salad
In a large bowl, combine:
Cucumbers
Tomatoes
Red onion
Parsley
Dill (if using)
Pour the dressing over the salad.
Gently toss until everything is evenly coated.
Step 4: Finish and Serve
Top with feta cheese, olives, or avocado if desired.
Serve immediately or chill for 15–30 minutes to let the flavors meld.
💡 Tips for Success
Use Fresh, Ripe Tomatoes
The sweeter and juicier the tomatoes, the better the salad will taste.
Slice Evenly
Uniform slices help every bite have a balanced mix of flavors.
Soften the Onion
If raw onion feels too strong, soak the slices in cold water for 10 minutes before adding them to the salad.
Dress Just Before Serving
For the freshest texture, toss the salad with the dressing shortly before serving.
🌟 Delicious Variations
Greek-Inspired
Add:
Feta cheese
Kalamata olives
Extra oregano
Protein-Packed
Top with:
Grilled chicken
Grilled shrimp
Tuna
Chickpeas
for a complete meal.
Creamy Version
Mix in a few tablespoons of Greek yogurt for a creamy twist.
Garden Fresh
Add bell peppers, radishes, or sliced zucchini for extra crunch and color.
🍽️ What to Serve With It
This refreshing salad pairs perfectly with:
Grilled chicken
Baked salmon
Air fryer pork tenderloin
Mediterranean meatballs
Burgers
Steak
Grilled shrimp
Crusty bread
Last weekend, I served it alongside grilled lemon herb chicken and roasted baby potatoes. The crisp vegetables and bright dressing balanced the hearty meal beautifully, making it feel fresh and complete.
🥡 Storage Instructions
Refrigerator
Store leftovers in an airtight container for up to 2 days.
Drain any excess liquid before serving again.
Freezing
This salad is not recommended for freezing, as the vegetables will lose their crisp texture.
Make Ahead
Prepare the vegetables and dressing separately up to one day in advance. Toss together just before serving.
📊 Nutrition Information (Approximate Per Serving)
Calories: 120
Protein: 2g
Carbohydrates: 8g
Fiber: 2g
Sugar: 5g
Fat: 9g
Saturated Fat: 1g
Sodium: 220mg
Nutrition values are approximate and will vary depending on optional ingredients.
❓ Frequently Asked Questions
Can I make this salad ahead of time?
Yes! For the best texture, prepare the vegetables and dressing separately, then combine them just before serving.
What type of cucumber works best?
English cucumbers are ideal because they have thin skin and fewer seeds, but Persian cucumbers or regular cucumbers also work well.
How can I make it more filling?
Add grilled chicken, shrimp, tuna, chickpeas, quinoa, or feta cheese to turn it into a satisfying meal.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the brightest flavor, but bottled lemon juice can be used in a pinch.
Why is my salad watery?
Tomatoes naturally release moisture after being salted or dressed. Serve the salad soon after tossing or drain any excess liquid before serving leftovers.
Is this salad vegan?
Yes, as written it is vegan. If you add feta cheese, it becomes vegetarian.
💚 Final Thoughts
This Classic Cucumber, Tomato & Red Onion Salad is a timeless recipe that celebrates simple, fresh ingredients. Crisp cucumbers, juicy tomatoes, zesty red onions, fragrant herbs, and a bright lemon vinaigrette come together in a salad that’s light, refreshing, and full of flavor.
When I made this for my family last weekend, it disappeared almost as quickly as I set it on the table. It’s the kind of recipe that’s perfect for summer cookouts, holiday dinners, or an easy weeknight side. Simple, colorful, and always delicious, it’s a salad you’ll find yourself making all season long.