Fresh Cucumber Tomato Salad with Red Onion Easy Homemade Recipe for Summer

Name: Fresh Cucumber Tomato Salad with Red Onion
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 medium cucumbers, peeled or unpeeled, sliced thin; 3 large ripe tomatoes, chopped; 1 small red onion, thinly sliced; 1/4 cup fresh parsley, finely chopped; 3 tablespoons extra virgin olive oil; 2 tablespoons red wine vinegar; 1 teaspoon sugar; Salt to taste; Freshly ground black pepper to taste; Optional: 1/2 cup crumbled feta cheese; Optional: a handful of Kalamata olives, pitted and sliced

Written by

maria

Posted on January 7, 2026

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Salad Recipes

January 7, 2026

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Let me tell you, the crisp snap of fresh cucumber mingling with the juicy burst of ripe tomatoes, all kissed by the sharp zing of red onion — it’s enough to make anyone’s mouth water on a hot summer day. The first time I tossed together this fresh cucumber tomato salad with red onion, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma would bring over bowls of simple, no-fuss salads like this one during summer barbecues. But this recipe? It’s my own twist on that classic vibe. I stumbled upon it during a rainy weekend, trying to recreate that perfect light side dish that feels both nostalgic and refreshingly new. Honestly, it feels like a warm hug from the garden itself.

My family couldn’t stop sneaking bites off the serving bowl (and I can’t really blame them). It’s dangerously easy to make but packs pure, nostalgic comfort that’s perfect for potlucks, backyard dinners, or just brightening up your Pinterest recipe board. After testing it multiple times—in the name of research, of course—it’s become a staple for family gatherings and gifting to friends who ask for the recipe on repeat. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

This fresh cucumber tomato salad with red onion isn’t just another salad; it’s the kind you find yourself craving again and again. Here’s why it stands out:

Quick & Easy: Comes together in under 15 minutes, perfect for busy weeknights or last-minute get-togethers.
Simple Ingredients: No fancy grocery trips needed—you likely have everything already in your kitchen.
Perfect for Summer: Ideal for picnics, barbecues, or a refreshing side to grilled meats.
Crowd-Pleaser: Kids and adults alike rave about the vibrant flavors and crunchy textures.
Unbelievably Delicious: The balance of cool cucumber, sweet tomato, and tangy red onion dressing hits all the right notes.

What makes this recipe different? The dressing is a simple blend of olive oil, vinegar, and a pinch of sugar that brings everything together without overpowering the fresh produce. Plus, letting the salad sit just a bit before serving lets the flavors mingle and deepen—a trick I swear by. It’s comfort food reimagined: healthy, fast, but with the same soul-soothing satisfaction you want on a hot day. Whether you’re impressing guests without stress or turning a simple meal into something memorable, this salad delivers every time.

What Ingredients You Will Need

This fresh cucumber tomato salad with red onion uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find at any produce market.

Cucumbers: 2 medium cucumbers, peeled or unpeeled based on preference, sliced thin (I like English cucumbers for fewer seeds)
Tomatoes: 3 large ripe tomatoes, chopped (Roma or vine-ripened work beautifully)
Red Onion: 1 small red onion, thinly sliced (so you get that perfect bite without overpowering)
Fresh Parsley: ¼ cup finely chopped (adds a fresh, herbaceous note)
Olive Oil: 3 tablespoons (extra virgin preferred for the best flavor)
Red Wine Vinegar: 2 tablespoons (balances the salad with a gentle tang)
Sugar: 1 teaspoon (just enough to mellow the acidity)
Salt: to taste (I suggest kosher salt for a cleaner flavor)
Freshly Ground Black Pepper: to taste

Optional but recommended:

Feta Cheese: ½ cup crumbled (adds a creamy, salty touch)
Kalamata Olives: a handful, pitted and sliced (for a briny punch)

If you want to keep it vegan or dairy-free, just skip the feta or swap in a plant-based cheese. And if you can’t find red wine vinegar, white wine vinegar or apple cider vinegar will work just fine, though the flavor shifts slightly. For a twist, try adding fresh mint or basil instead of parsley—both bring a lovely brightness.

Equipment Needed

Large Mixing Bowl: For tossing the salad ingredients together—glass or stainless steel works best.
Sharp Knife: Essential for slicing the cucumbers, tomatoes, and red onion thinly and evenly.
Cutting Board: Choose a sturdy one that won’t slip while chopping.
Measuring Spoons: To get the dressing ratio just right.
Salad Spinner (optional): Helpful for drying parsley or washed cucumbers quickly, but you can also pat dry with a towel.
Serving Bowl or Platter: A pretty bowl makes the salad look as good as it tastes—trust me, presentation counts.

If you don’t have a salad spinner, no worries—just be sure the herbs and cucumbers are nicely dried to prevent watering down the dressing. A mandoline slicer can speed up slicing, but a sharp knife works just fine and gives you more control. I’ve also found that a wooden salad bowl adds a rustic charm while keeping the salad cooler longer during serving.

Preparation Method

Prepare the Vegetables (10 minutes): Rinse cucumbers and tomatoes under cold water. Slice the cucumbers thinly—about ¼ inch (6 mm) works well for crunch without being too thick. Chop the tomatoes into bite-sized chunks, roughly 1-inch (2.5 cm) pieces. Peel and thinly slice the red onion into half-moons, about 1/8 inch (3 mm) thick. Pro tip: soaking the sliced onion in cold water for 5 minutes can take away some of the harshness if you prefer a milder flavor.
Chop the Herbs (2 minutes): Finely chop fresh parsley leaves and set aside. Fresh parsley adds a bright, peppery note that lifts the whole salad.
Make the Dressing (3 minutes): In a small bowl, whisk together 3 tablespoons (45 ml) extra virgin olive oil, 2 tablespoons (30 ml) red wine vinegar, and 1 teaspoon (5 ml) sugar until the sugar dissolves. Season with salt and freshly ground black pepper to taste (start with ¼ teaspoon salt and ⅛ teaspoon pepper, then adjust).
Toss the Salad (3 minutes): In a large bowl, combine cucumbers, tomatoes, red onion, and parsley. Pour the dressing over the top. Toss gently but thoroughly so every bite is coated with that tangy, silky dressing.
Rest Before Serving (10-15 minutes): Let the salad sit at room temperature for 10 to 15 minutes before serving. This resting time lets the flavors marry and the veggies soften slightly without losing their crunch. If you’re adding feta or olives, fold them in gently right before serving.
Final Taste & Adjustments: Give the salad a quick taste. You may want to add a pinch more salt or a splash more vinegar depending on your preference. This recipe likes a little wiggle room for personal tweaks.

Common hiccup? Sometimes cucumbers release water, making the salad a bit watery. To avoid this, slice cucumbers ahead and sprinkle with a pinch of salt, letting them drain in a colander for 10 minutes before tossing. I learned this the slightly messy way, but it makes all the difference in texture.

Cooking Tips & Techniques

Honestly, making this fresh cucumber tomato salad with red onion is pretty straightforward—but a few tips can make it truly shine:

Pick the Right Tomatoes: Choose ripe but firm tomatoes. Overripe ones can turn the salad mushy, while underripe won’t have enough flavor.
Slice Evenly: Using a sharp knife helps keep uniform slices, so every bite is consistent. Uneven cuts can affect texture and presentation.
Balance Your Dressing: The key is to mix the acidity and sweetness just right. If your tomatoes are extra sweet, dial back the sugar; if they’re tart, a pinch more sugar balances the flavors.
Let It Rest: I can’t stress this enough—letting the salad sit for a bit before serving deepens and melds the flavors beautifully.
Watch the Onion: If red onion is too sharp for you or your guests, soak slices in cold water briefly or swap with sweet onion varieties.
Multitask: While the salad rests, use that time to prep your main dish or set the table. That resting period is like magic time in the kitchen.

One lesson I learned the hard way was rushing to serve immediately after tossing. The salad tasted fresh but a little raw. After a few tries, giving it those 10-15 minutes to rest made all the difference—so don’t skip it!

Variations & Adaptations

This fresh cucumber tomato salad with red onion is incredibly versatile. Here are some ways to make it your own:

Dietary Swaps: For a dairy-free version, simply omit the feta or use a vegan cheese alternative. If you’re avoiding onions, swap red onion for scallions or chives for a milder bite.
Seasonal Twists: In late summer, try adding fresh basil or mint leaves for an herby upgrade. In cooler months, swap tomatoes for roasted red peppers or sun-dried tomatoes for depth.
Flavor Boosts: Add a splash of lemon juice or a teaspoon of Dijon mustard to the dressing for a tangy kick. You can also toss in toasted pine nuts or sunflower seeds for crunch.
Cooking Method: For a smoky note, grill the tomatoes and cucumbers lightly before slicing. This adds a subtle char that’s unexpected but delicious.

One of my favorite personal variations includes crumbled feta and a handful of Kalamata olives for that Mediterranean vibe. It turns the salad into a heartier side but keeps it light and fresh. Feel free to mix and match based on what you have on hand!

Serving & Storage Suggestions

This salad is best served chilled or at room temperature, so it’s perfect for summer meals when you don’t want anything heavy or hot. I like to serve it alongside grilled chicken, fish, or even as a zesty topping for toasted bread or pita.

For storage, place leftovers in an airtight container and refrigerate. It keeps well for up to 2 days, though the cucumbers may release a bit more water over time. To freshen it up, give it a quick toss and add a splash more olive oil or vinegar before serving again.

Reheating isn’t really the way to go here—this salad shines cold. But if you want to prep ahead, make the dressing and chop the veggies separately, then toss right before serving to keep everything crisp.

Flavor-wise, the salad tastes brightest the day it’s made, but resting a bit allows the flavors to blend beautifully. It’s a simple dish that rewards patience, and each bite reminds you why fresh ingredients are the star.

Nutritional Information & Benefits

This fresh cucumber tomato salad is a light, low-calorie dish packed with vitamins and hydration. Here’s what you’re getting roughly per serving (about 1 cup/150 g):

Calories: 80-100 (depending on added feta and olive oil)
Fat: 7-8 grams (mostly heart-healthy olive oil)
Carbohydrates: 5-7 grams (mostly from natural sugars in tomatoes and cucumbers)
Fiber: 1-2 grams (from fresh veggies)
Protein: 1-2 grams (more if adding feta)

Cucumbers are excellent for hydration and provide antioxidants; tomatoes are rich in vitamin C and lycopene, which supports heart health. Red onions add flavor plus quercetin, a natural anti-inflammatory. This salad is naturally gluten-free and can be made vegan easily. It’s a fresh way to add nutrient-rich veggies to your diet without fuss or heaviness.

Conclusion

If you’re looking for a fresh cucumber tomato salad with red onion that’s easy to make, incredibly flavorful, and perfect for summer, this recipe is a winner. It’s simple enough to whip up any day, yet special enough to impress friends and family. Feel free to make it your own by swapping herbs, adding olives, or leaving out what you don’t love.

I personally love how this salad brings a light, crisp break to rich summer meals, and it always reminds me of those warm, lazy afternoons with loved ones. Don’t forget to share your variations in the comments below—I’d love to hear how you make this salad your own! Happy cooking, and here’s to many refreshing bites ahead.

FAQs

Can I make this salad ahead of time?

Yes! Prepare the veggies and dressing separately, then toss just before serving to keep everything crisp. The salad tastes best fresh but holds up well for up to 2 days refrigerated.

What can I substitute for red wine vinegar?

If you don’t have red wine vinegar, white wine vinegar or apple cider vinegar works well. Just keep the quantity the same and adjust sugar to balance the acidity.

Is it necessary to peel the cucumbers?

Not at all! Leaving the peel on adds extra fiber and nutrients. I peel only if the cucumber skin is thick or waxed.

Can I add other vegetables to this salad?

Absolutely. Bell peppers, radishes, or even thinly sliced carrots add crunch and color. Just keep the balance so the fresh flavors aren’t overwhelmed.

How do I reduce the onion’s sharpness?

Soak the sliced red onion in cold water for 5-10 minutes before draining. This mellows the bite without losing flavor.

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