This Classic Cucumber, Tomato, and Red Onion Salad is the epitome of simple elegance. It is a vibrant, refreshing, and incredibly easy-to-make dish that showcases the natural flavors of fresh produce. This salad is more than just a mix of vegetables; it’s a celebration of color, texture, and taste. The crisp, cool cucumbers provide a perfect textural contrast to the juicy, ripe tomatoes and the sharp, zesty kick of the red onion. Dressed in a light and tangy vinaigrette, this salad is the perfect accompaniment to a wide range of meals, from a hearty grilled steak to a light and delicate fish. It is also a fantastic standalone dish for a light lunch or a healthy snack.
The beauty of this salad lies in the quality of its ingredients. There are no complex flavors or fancy techniques; the focus is entirely on using fresh, ripe vegetables. Ripe tomatoes, preferably a mix of larger slicing tomatoes and sweet cherry or grape tomatoes, provide a beautiful color and a burst of natural sweetness. The cucumbers should be firm and crisp; English cucumbers are a great choice as they have fewer seeds and a thin skin that doesn’t need to be peeled. The red onion is thinly sliced to provide a sharp, pungent contrast that cuts through the mildness of the other vegetables. A little soak in ice water is a great trick to tame the onion’s bite, making it more pleasant to eat without losing its flavor.
The dressing for this salad is a crucial component that ties all the flavors together. It is a simple vinaigrette made from a high-quality extra virgin olive oil, a tangy red wine vinegar, a touch of dried oregano, salt, and freshly cracked black pepper. The oregano is a key ingredient, lending a classic Mediterranean flavor that makes this salad feel both rustic and sophisticated. The simplicity of the dressing ensures that it enhances, rather than masks, the natural taste of the fresh vegetables. The balance of acidity from the vinegar and the richness of the olive oil is what makes each bite so refreshing.
Preparing the salad is a quick and straightforward process, making it a go-to recipe for busy weeknights or last-minute gatherings. The vegetables are sliced and tossed together in a large bowl, and the dressing is whisked separately before being poured over the top. The entire dish can be prepared in minutes, yet the result is a salad that looks as if it took much longer to create. For a bit of extra flavor and texture, you can add some crumbled feta cheese, which provides a salty and creamy element that pairs wonderfully with the vegetables. This addition transforms the salad from a simple side into a more substantial and satisfying meal.
This Classic Cucumber, Tomato, and Red Onion Salad is a timeless recipe that is beloved for its freshness and versatility. It is a dish that can be easily customized with different herbs or vegetables, but in its purest form, it is a testament to the power of fresh, simple ingredients. It’s the kind of salad that makes you feel good about what you’re eating, and it’s a surefire way to add a bright and healthy element to any meal. This recipe is a perfect reminder that sometimes, the best food is the food that is the least complicated.
Ingredients:
- For the Salad:
- 2-3 ripe large tomatoes, or 1 pint of cherry/grape tomatoes, cut into wedges or halved
- 1 large English cucumber, or 2 regular cucumbers, sliced into half-moons
- ½ medium red onion, very thinly sliced
- Optional: 1 block (4 ounces) of feta cheese, crumbled
- Optional: ½ cup Kalamata olives
- For the Vinaigrette:
- ¼ cup (60ml) extra virgin olive oil
- 2 tablespoons (30ml) red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Instructions:
- Prepare the Vegetables: Thoroughly wash all the vegetables. If using regular cucumbers, you can peel them if the skin is thick, but for English cucumbers, it’s not necessary. Slice the cucumbers into half-moons about ¼ inch thick. Cut the large tomatoes into wedges or halve the cherry/grape tomatoes. Cut the red onion in half and slice it as thinly as possible. For a milder onion flavor, you can place the sliced red onion in a bowl of ice water for about 10 minutes before draining and adding to the salad. This helps to reduce its pungent bite.
- Combine the Salad Ingredients: In a large mixing bowl, combine the sliced cucumbers, tomatoes, and red onion. If you are adding feta or olives, you can add them to the bowl now.
- Prepare the Vinaigrette: In a separate small bowl or a jar with a tight-fitting lid, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper. If using a jar, you can simply shake it vigorously until the dressing is emulsified and well-combined.
- Dress the Salad: Pour the prepared vinaigrette over the vegetables in the large bowl. Gently toss the salad to ensure all the vegetables are lightly and evenly coated with the dressing. Be careful not to over-toss, as you don’t want to bruise the tomatoes.
- Serve: The salad is best served immediately, when the vegetables are at their freshest and crispiest. You can serve it in the large bowl or transfer it to a beautiful serving platter. A final sprinkle of extra oregano or a drizzle of olive oil can be a nice touch. Enjoy this classic, refreshing, and healthy salad as a side dish or a light meal!