This vibrant cucumber, tomato, and onion salad is a celebration of freshness and simplicity. Crisp cucumber slices, juicy tomatoes, and sharp slivers of onion come together in a bowl of color and crunch, lightly dressed with a tangy vinaigrette that enhances rather than overpowers. It’s the kind of salad that feels refreshing on a hot day, cleansing after a rich meal, and nourishing when you’re craving something light yet satisfying.
The beauty of this salad lies in its versatility. It can be served as a side dish with grilled meats, tucked into wraps, or enjoyed on its own as a detox-friendly bowl. The vinaigrette—made with oil, vinegar, and a touch of seasoning—adds brightness and balance, while black pepper gives a gentle kick. You can customize it with herbs, add-ins like olives or feta, or even toss in chickpeas for extra protein.
INGREDIENTS:
For the Salad:
- 2 medium cucumbers, thinly sliced
- 2 large tomatoes, chopped or sliced
- 1 small red onion, thinly sliced
- 2 tbsp fresh parsley or coriander, chopped (optional)
For the Vinaigrette:
- 3 tbsp olive oil
- 1 ½ tbsp white vinegar or lemon juice
- ½ tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp sugar or honey (optional, to balance acidity)
- ½ tsp dried oregano or mint (optional)
INSTRUCTIONS:
Step 1: Prepare the Vegetables Wash all vegetables thoroughly. Peel the cucumbers if desired, then slice them into thin rounds or half-moons. Chop the tomatoes into wedges or bite-sized chunks. Slice the onion thinly—if you prefer a milder flavor, soak the slices in cold water for 10 minutes before draining.
Place all the vegetables in a large mixing bowl. Add chopped parsley or coriander if using.
Step 2: Make the Vinaigrette In a small bowl or jar, combine olive oil, vinegar or lemon juice, salt, pepper, and sugar or honey. Add dried herbs if desired. Whisk or shake until emulsified and smooth. Taste and adjust seasoning—more vinegar for tang, more oil for richness, or a pinch more sugar to mellow the acidity.
Step 3: Toss and Chill Pour the vinaigrette over the vegetables and toss gently to coat. Let the salad sit for 10–15 minutes to allow the flavors to meld. This resting time also softens the onions and draws out the juices from the tomatoes, creating a naturally flavorful dressing at the bottom of the bowl.
Step 4: Serve Fresh Serve the salad chilled or at room temperature. It pairs beautifully with grilled chicken, kebabs, rice dishes, or even as a topping for toast or flatbread. Garnish with extra herbs or a sprinkle of chili flakes if you like a bit of heat.
Serving Suggestions & Variations:
- Add crumbled feta or paneer for a creamy contrast.
- Toss in olives, capers, or pickled vegetables for a Mediterranean twist.
- Mix in boiled chickpeas or lentils for a protein boost.
- Use apple cider vinegar or balsamic for a deeper flavor profile.