Tomato and Cucumber Salad

This fresh tomato and cucumber salad is a perfect summer side dish. It is refreshing, flavorful and easy to make. It features marinated cucumbers, tomatoes, and onions in a simple but delicious dressing.

Bowl of cucumber, tomato, and onion salad in light homemade vinaigrette.

This salad only takes about 5-10 minutes of prep and tastes great. It is one of those perfect make ahead salads that get better as it sits in the fridge.

So, you can make a big batch and eat it for days. Plus is makes for a really easy and healthy snack.

I don’t usually peel the cucumbers, but you can if you want to. Or use english cucumbers if that is what you prefer.

You can use cherry tomatoes as well. Just cut them in half and toss them in.

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There are so many ways you could make this salad your own. Sometimes I add crumbled feta, it adds a great richness and more savory goodness.

You can also use from fresh herbs. Parsley, chives, or green onions would all be great options.

If you don’t have honey on hand, use a couple of Tablespoons of granulated sugar instead. It helps to balance the vinegar in the dressing and highlights the natural sweetness of the veggies.

Diced sweet peppers are another great addition. This salad is such a great way to use your garden’s summer bounty or use your farmer’s market haul.

No matter how you choose to make it, I hope you enjoy this tasty salad. It is definitely one of our favorites.

Signature that says Enjoy! Carlee.
Small bowl piled high with marinated tomatoes, cucumbers, and red onion in homemade salad dressing.
5 from 1 rating

Tomato and Cucumber Salad

Author: Carlee
Servings: 8 Servings
This fresh salad features marinated cucumbers, tomatoes and onions in a simple but delicious dressing. It is refreshing and flavorful, making it a perfect summer side dish.
Prep: 10 minutes
Cook: 0 minutes
Chill Time 1 hour
Total: 1 hour 10 minutes

Ingredients 

  • 2 medium cucumbers sliced
  • 1 small red onion thinly sliced
  • 2 medium tomatoes diced
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 2 Tablespoons honey
  • 1 Tablespoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions 

  • In a large bowl, stir together the ¼ cup apple cider vinegar, ¼ cup olive oil, 2 Tablespoons honey, 1 Tablespoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon ground black pepper until everything is well combined.
  • Add the 2 medium cucumbers, 1 small red onion, and 2 medium tomatoes. Toss to coat.
  • Cover the bowl and chill in the fridge for at least an hour. Stir occasionally if you can.
  • If desired, sprinkle with fresh herbs or add some crumbled feta cheese before serving. Otherwise, enjoy as is. It is delicious both ways!

Notes

Store extra salad in an airtight container in the fridge for up to 5 days. 

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Nutrition Information

Serving: 1Serving | Calories: 60kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 170mg | Potassium: 203mg | Fiber: 1g | Sugar: 5g | Vitamin A: 312IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 0.4mg
“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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