Go Back
Chef Ava

Cucumber Tomato and Red Onion Salad

This refreshing cucumber, tomato, and red onion salad combines crisp cucumbers, juicy ripe tomatoes, thinly sliced red onion, and fresh herbs in a bright lemon and olive oil dressing. Naturally vegan, gluten-free, and ready in just 15 minutes, it's the perfect fresh side dish for summer meals, barbecues, and Mediterranean-inspired dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium cucumbers, diced
  • 3 medium tomatoes, diced
  • 1 small red onion, thinly sliced
  • 1/4 cup fresh parsley or cilantro, chopped
  • 3 tbsp olive oil
  • 1 lemon, juiced
  • salt, to taste
  • black pepper, to taste
  • 1/2 tsp red pepper flakes (optional)

Equipment

  • large mixing bowl
  • small mixing bowl
  • whisk
  • knife
  • cutting board

Method
 

  1. In a large bowl, combine the diced cucumbers, diced tomatoes, and thinly sliced red onion.
  2. Add the chopped parsley or cilantro and gently toss to distribute evenly.
  3. In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and red pepper flakes if using.
  4. Pour the dressing over the vegetables and toss gently until everything is evenly coated.
  5. Let the salad rest for 10–15 minutes at room temperature so the flavors blend and the vegetables release their juices.
  6. Serve chilled or at room temperature.

Notes

Allow the salad to rest for 10–15 minutes before serving so the vegetables release their juices and the flavors meld together. Use the ripest tomatoes available for the best flavor. For a milder onion taste, soak the sliced red onion in cold water for 5 minutes before adding it to the salad.