Cucumber tomato onion Salad

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This no-frills cucumber, tomato, and onion salad is refreshing, light, and flavorful. It’s the perfect summer salad—delicious and fresh, it goes well with everything.

Published on June 2019/Updated on May 2024

Top view of a glass salad bowl full of cucumber tomato onion salad.

I make tons of refreshing cucumber salads during the summer, from this recipe made with cucumber and dill to this bell pepper cucumber salad. They are a breeze to prepare, full of vitamins, and my family LOVES them.

But this cucumber, tomato, and onion salad is special in my heart. My mom made it almost every night when I was growing up, and it’s still a staple in my household, especially once the grocery stores start carrying in-season tomatoes.

Think of a big bowl full of garlicky, chunky cucumber, juicy tomatoes, red onions, and a simple dressing made with extra virgin olive oil. That’s it—nothing fancy, just a super simple salad that combines simplicity, crunchy textures, and fresh, delicious flavor.

Pair it with some crusty bread or warm black pepper focaccia, and you’ll have the most satisfying and healthy summer salad, trust me.

If you’ve planned BBQs or weekend gatherings for the upcoming summer months, this cucumber tomato onion salad should be on the menu. It’s refreshing, super tasty, and goes beautifully with all your grilled summer food.


List of the ingredients

  • Tomatoes
  • Cucumber
  • Red onion
  • Extra virgin olive oil
  • Red or white vinegar
  • Basil & oregano
  • Garlic
  • Salt & pepper
Top view of the ingredients to make cucumber tomato onion salad over a white background.

Let’s make cucumber tomato onion salad

(Note: this is a quick description; the full recipe is at the bottom of the page)

  • Cut the tomatoes into quarters and the cucumber into thick slices. I recommend using a mandoline only to slice the red onion finely, but you’ll want to keep cucumber and tomatoes nice and chunky.
Top view of a cucumber and some tomatoes cut into quarter over a white background.
  • Add everything to a salad bowl along with the basil.
  • Place the dressing ingredients in a glass jar, screw on the lid, and shake vigorously until emulsified.
  • Pour the dressing over the salad, toss to combine, and serve. We enjoy this with crostini, focaccia, or crusty panini rolls. Buon appetito (enjoy)!

Pro tip: I suggest mixing the cucumbers and tomatoes first, then adding the dressing. If they release water, drain some to avoid having too much liquid at the bottom of the bowl, which will water down the flavor.

Top view of a glass jar pouring the dressing over the cucumber tomato and onion salad.

Recipe notes & tips

Ingredients & substitutions

Tomatoes: Choose ripe and juicy tomatoes (plum, Roma, cherry, on the vine, work fine), cut them into nice chunks, and remove excess water before adding the salad dressing.

Cucumber: Use a fresh and firm cucumber and cut it into thick slices for more texture. I prefer English/Telegraph cucumbers because they’re usually sweeter, and there’s no need to peel them. Persian/Lebanese cucumbers work fine, too, but I use two or even three as they are smaller.

Onion: I love red onions; they are key ingredients for most Italian salads. They’re sweeter than regular onions and packed with antioxidants. Make sure they are fresh and firm. However, you can swap them for white onion or green onions if you wish.

Extra virgin olive oil: This is another go-to ingredient for Italian salad dressings; it’s not negotiable, I’m afraid. LOL. Use good-quality fruity olive oil to make your tomatoes and cucumbers shine.

Vinegar: I used red wine vinegar for this salad, another typical Italian ingredient for salad dressing, but cider or white wine vinegar is perfectly fine as substitutions.

Herbs: We use dried oregano, which instantly adds Mediterranean flavor and fresh aromatic basil leaves. But you can use fresh parsley instead of basil or play around with your favorite fresh herbs.

Garlic: A touch of garlic works wonders in a fresh salad, but feel free to skip it if it is hard to digest.

Salt & pepper: Make sure to taste and adjust the seasoning if needed.

Top view of a glass salad bowl full of cucumber tomato onion salad.

Cucumber tomato onion salad variations

This salad is so simple yet versatile and a breeze to customize. I love it as it is, but you can layer in your favorite add-ins if you wish: avocado, arugula, fennel, grilled veggies, feta, mozzarella balls, and olives are all great.

Storage Tips

Since the cucumber and tomatoes release moisture when combined with the dressing and salt, I recommend adding the dressing just before serving. You can keep leftovers in the fridge for up to 2 days, but they will become more watery over time, diluting the flavor. If needed, you can remove excess liquid and revive the dressing with more seasoning and olive oil.

Close-up of a glass salad bowl full of cucumber tomato onion salad with ciabatta bread in the background.

Fresh salad RECIPES you’ll love!

I’m sure you will love these fresh, big flavors. Add the ingredients to your shopping list and make cucumber tomato onion salad soon!

Leave a comment, rate it, or tag a photo #theclevermeal on Instagram.
I would love to hear from you!

Top view of a glass bowl with cucumber tomato onion salad.
Print Recipe
5 from 2 votes

Cucumber Tomato Onion Salad

This refreshing cucumber tomato onion salad is the perfect summer chunky and flavorful salad. It comes together in 5 minutes and is healthy, light, and super delicious.
Prep Time10 minutes
Course: Salad
Cuisine: Italian
Keyword: cucumber tomato onion salad
Calories: 341kcal
Author: Katia


  • 1 lb (450 grams) medium-size ripe tomatoes
  • 1 long English cucumber
  • ½ red onion, finely sliced
  • 10 basil leaves


  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red vinegar
  • 1 teaspoon dried oregano
  • 1 small garlic clove, grated or pressed
  • ½ teaspoon fine salt, plus more to taste
  • 1/8 teaspoon black pepper


  • Cut the tomatoes into quarters. Cut the cucumber in half lengthwise, then slice it into thick slices. Finely slice the half onion and shred the basil.
  • Add the salad ingredients to a large bowl and mix well. Check the bottom of the bowl. If the tomatoes release too much water, you might want to drain off a bit of the liquid before adding the dressing (too much water will wash down the flavor).


  • Add the dressing ingredients to a jar with a tightly fitted lid. Shake vigorously until emulsified. Alternatively, whisk together the dressing ingredients into a small bowl.
  • Pour the dressing over the salad and mix very well to coat. Taste and adjust the seasoning, adding more fine salt if necessary. Then sprinkle with extra fresh basil and enjoy!


Cucumber: Use 1 long English/Telegraph cucumber (no need to peel). Alternatively, 2 or 3 smaller Persian/Lebanese cucumbers work fine, too.
Nutrition facts: The nutrition values for one serving are based on an online nutrition calculator. It’s an estimate and should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.


Calories: 341kcal | Carbohydrates: 17g | Protein: 3g | Fat: 31g | Saturated Fat: 4g | Sodium: 17mg | Potassium: 790mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2032IU | Vitamin C: 37mg | Calcium: 52mg | Iron: 1mg


  1. 5 stars
    This salad is so easy and delicious! I’ve made 3 times already with in the month and it is so good to eat in this hot weather here.
    I get so many compliments on this also. Thank you!

    1. Wonderful!! I’m very happy to hear that, Connie. Thanks for taking the time to share, and enjoy the hot weather (I wish I had some here in London at the moment! : ). x

  2. 5 stars
    This was so simple to make and yet so good. Will do it again.

    1. That’s great! Thanks so much for sharing, Mark. x

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