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Cucumber Tomato Onion Salad

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Cucumber Tomato Onion Salad

Description

Cucumber Tomato Onion Salad is a refreshing, light, and vibrant dish perfect for warm days or as a healthy side to any meal. Crisp cucumbers, juicy tomatoes, and sharp onions come together in a simple yet flavorful dressing made with olive oil, vinegar, and lemon juice. This salad is known for its fresh taste, crunchy texture, and quick preparation. It’s a staple in many cuisines and works beautifully as a side dish for grilled meats, seafood, or even as a light lunch on its own. The balance of tangy, savory, and slightly sweet flavors makes it incredibly satisfying without being heavy.

 Servings

Serves: 4 people

 Instructions

  1. Wash all vegetables thoroughly.
  2. Slice cucumbers into thin rounds or half-moons.
  3. Chop tomatoes into bite-sized pieces.
  4. Thinly slice the onion (soak in cold water for 5 minutes if you want a milder taste).
  5. In a large bowl, combine cucumbers, tomatoes, and onions.
  6. In a small bowl, whisk together olive oil, vinegar, lemon juice, salt, and pepper.
  7. Pour dressing over the salad and toss gently to combine.
  8. Sprinkle fresh parsley on top.
  9. Let it sit for 10–15 minutes before serving for best flavor.

Ingredients

  • 2 cucumbers, sliced
  • 2 cups tomatoes (cherry or chopped)
  • 1 small onion, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp vinegar (white or apple cider)
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley, chopped
  • Salt & black pepper to taste

 Notes

  • Use fresh, ripe tomatoes for the best flavor.
  • English cucumbers work great since they have fewer seeds.
  • You can add feta cheese for extra richness.

 Tips

  • Chill before serving for a refreshing taste.
  • Add a pinch of sugar if tomatoes are too acidic.
  • Don’t overdress—keep it light and fresh.

 Nutritional Info (Approx. per serving)

  • Calories: 120
  • Carbs: 10g
  • Fat: 8g
  • Fiber: 2g
  • Protein: 2g

 Benefits

  • Hydrating due to high water content
  • Rich in vitamins A, C, and antioxidants
  • Supports digestion and heart health
  • Low-calorie and weight-friendly

 Q&A

Q: Can I make this ahead of time?
Yes, but best eaten fresh within a few hours.

Q: How long does it last?
Up to 1–2 days in the fridge (may release water).

Q: Can I skip onion?
Yes, or replace with milder shallots.

Q: What can I serve it with?
Grilled chicken, fish, BBQ, or sandwiches.

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