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.
Calories: 341kcal
Ingredients
- 1 lb (450 grams) medium-size ripe tomatoes
- 1 long English cucumber
- ½ red onion, finely sliced
- 10 basil leaves
DRESSING
- 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
Instructions
- 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).
DRESSING
- 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!
Notes
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.
Nutrition
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