Description
Cucumber Tomato Onion Salad — a crisp, no-cook side perfect for quick weeknight dinners and summer meal prep. Makes 6 one-cup servings in just 10 minutes with 8 simple whole-food ingredients.
Ingredients
Scale
- 2 large cucumbers, diced
- 3 medium tomatoes, diced
- 1 small red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon vinegar (apple cider or red wine)
- Salt to taste
- Pepper to taste
- 2 tablespoons fresh herbs (parsley or basil), chopped
Instructions
- Prep your ingredients: Dice cucumbers, tomatoes, and chop the onion.
- In a large mixing bowl, combine the cucumbers, tomatoes, and onions.
- Drizzle olive oil and vinegar over the salad.
- Add salt and pepper to taste, then toss everything together gently.
- Garnish with fresh herbs and serve chilled.
Notes
- Fridge (assembled): Transfer the fully dressed salad to an airtight glass or BPA-free plastic container and refrigerate at or below 40 °F. Assembled, it stays fresh for up to 2 days. After day one, tomatoes release natural juices that thin the dressing slightly — a quick drain and re-toss restores the ideal texture before serving.
- Freezer: Freezing is not recommended for this salad. Cucumbers and tomatoes contain over 90% water; ice crystals rupture their cell walls, producing a mushy, watery result after thawing. Even 30 minutes in much-too-cold temperatures can visibly damage the vegetables. For longer preservation, store dressing and chopped onion separately — and cut fresh produce the day you serve.
- Oven Reheat: Because this is a raw, cold salad, oven reheating does not apply. Heating cucumbers and tomatoes breaks down their crisp texture within 5 minutes of exposure to heat above 150 °F. If you want a warm variation, roast only the tomatoes at 400 °F for 12 minutes, cool for 5 minutes, then combine with fresh cucumber and dressing.
- Microwave Reheat: Microwaving is not suitable for this raw salad. Microwave energy causes rapid water loss in cucumber flesh in as little as 20 seconds, resulting in wilted, rubbery pieces. If the salad has been refrigerated and feels too cold, simply let the container sit at room temperature for 10 minutes before serving — the flavors bloom best just below room temperature.
- Air Fryer Reheat: An air fryer is designed for foods that benefit from high, circulating heat — the opposite of what fresh vegetables need. Using one would dehydrate the cucumber within 2 minutes and blister the tomato skins. Instead, reserve air-fryer energy for toasting pita chips at 350 °F for 4 minutes to serve alongside the chilled salad as a crunchy dipper.
- Prep Time: 10
- Category: Recipes
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6 servings
- Calories: 68 calories
- Sugar: 4g
- Sodium: 152mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg