I first made this cucumber tomato onion salad on a hot afternoon when my kitchen felt stuffy and I needed something fresh, crisp, and effortless. As soon as I sliced into the cucumbers and tomatoes, the clean, watery aroma filled the air, instantly cooling the mood of the room. I remember tasting it straight from the bowl, standing at the counter, and thinking how something so simple could feel so satisfying. This salad quickly became one of those recipes I make on autopilot, especially when I crave freshness without turning on the stove.
Why You’ll Love This Recipe
You’ll love this recipe because it’s the kind of dish that shows up for you every time—quick, refreshing, and endlessly reliable. From my experience, it works just as well for a rushed weekday lunch as it does for a relaxed family dinner. You don’t need fancy skills or hard-to-find ingredients, and yet the flavors feel bright and intentional. If you enjoy recipes that let fresh produce shine without overcomplicating things, this one will feel like a small kitchen win every time you make it.
Ingredients
- 2 large cucumbers, sliced
- 3–4 ripe tomatoes, cut into wedges or slices
- ½ medium red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice or apple cider vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh parsley or cilantro, finely chopped (optional)
I’ve made this salad countless times, and I’ve learned that ingredient quality really matters here. I always choose firm cucumbers with minimal seeds and tomatoes that smell like summer when I cut into them. If red onion feels too sharp for you, soaking it briefly in cold water helps mellow it out. Don’t skip the olive oil—it ties everything together and gives the salad a smooth, rounded finish that water or low-quality oil just can’t replicate.(See the next page below to continue…)