Crisp, juicy, and refreshingly tangy, the Cucumber Tomato Onion Salad is a celebration of simplicity and seasonal goodness. It features thinly sliced cucumbers layered with ripe tomato wedges and delicate onion rings—all lightly seasoned and dressed in a zesty vinaigrette. This classic salad is versatile enough to accompany grilled meats, biryani, or even stand solo as a light, hydrating snack.
In the sweltering heat of summer—especially in places like Punjab where the days are long and warm—this salad offers a cooling antidote. The cucumber brings crunch and hydration, the tomato adds sweetness and depth, and the onion contributes a satisfying sharpness that pulls everything together. The dressing is traditionally kept light, often just vinegar, oil, salt, and pepper. But don’t hesitate to play with it! You can infuse it with mint, toss in a pinch of chaat masala for a desi twist, or sprinkle a few chili flakes for heat.
More than anything, this salad is fast and forgiving. It asks little of you but rewards with big flavor and nutrition.
🧂 INGREDIENTS:
- 2 large cucumbers, peeled and thinly sliced
- 3 medium ripe tomatoes, cut into wedges
- 1 medium red or white onion, thinly sliced into rings
- ¼ cup white vinegar or apple cider vinegar
- 2 tablespoons olive oil (or vegetable oil for a more neutral taste)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- Optional: chopped mint or cilantro, a pinch of chaat masala, chili flakes, lemon juice
🍴 INSTRUCTIONS:
- Prep the Vegetables: Begin by washing all your produce. Peel the cucumbers (unless you prefer them with skin) and slice into thin rounds. Slice the tomatoes into firm wedges—avoid mushy ones, as they’ll break down in the salad. Lastly, peel and thinly slice the onion into half-moons or rings for a delicate crunch.
- Make the Dressing: In a small bowl, whisk together the vinegar, olive oil, salt, and pepper. If using lemon juice or additional seasonings like chaat masala or herbs, add them here. Taste and adjust—it should be bright and balanced.
- Combine the Salad: In a large salad bowl, toss together the cucumbers, tomatoes, and onions. Pour the dressing over the vegetables and gently mix until evenly coated. Be careful not to overmix—you want the tomato wedges to stay intact.
- Let It Marinate: Cover and refrigerate the salad for at least 30 minutes. This allows the flavors to meld and gives the onions time to soften slightly, reducing their raw bite.
- Serve and Garnish: When ready to serve, give the salad a final toss. Garnish with fresh mint or cilantro if desired. Serve chilled as a side dish or light meal.
This salad pairs beautifully with dishes like tandoori chicken, pulao, or even fried fish. Hassan, with your flavor-balancing skills, you might enjoy adding a drizzle of imli chutney or a touch of crushed roasted cumin for a uniquely Pakistani uplift. Shall we create a fusion variant next, perhaps with yogurt dressing or pomegranate seeds for flair?