For me, salads are always the perfect side dishes. They are so refreshing and light. It’s almost like they cleanse the palate when eaten with a heavy meal.
You can either have them before your meal or, like me, with the meal.
Having them before the entree is perfect if you’re looking to lose a few pounds because it satisfies you, and you don’t eat as much of everything else.
This cucumber, tomato, and onion salad are so delicious, and it is made even better by adding Feta cheese and fresh chopped herbs like parsley and dill. No leafy greens are involved in this one.
This makes saving any leftovers way better because there are no wilted leaves left. The dressing for this tomato and cucumber salad is so simple and easy.
There is no need for fancy ingredients in this salad. Clean and delicious food is always the best.
- English cucumber: I like to use this one better than the regular cucumber because the English one doesn’t have seeds. This makes the salad less soggy.
- Beef tomatoes: now that we are in tomato season, you can really use your favorites or the ones you can find easily available.
- Red onion: I just love their bright purple color and rather a spicy flavor. I think red onions are perfect for salads, but you can use the one you like the most.
- Feta cheese is a bit salty, and it gives the salad a creamy texture that goes so perfectly with tomatoes and cucumbers.
- Parsley and dill: if you have never added chopped herbs to a salad, you should start doing it now. It is amazing the amount of flavor they provide, and you won’t regret adding them. For me, they are game-changers!
- Apple cider vinegar: It is the healthiest option and the one I like the most. Red wine vinegar is also a great option.
- Extra virgin olive oil: the perfect and healthier option for any salad.
- Sugar: just a touch of sugar makes every dressing better. You can also use honey or maple syrup. Just a bit goes a long way to take the edge off the acidity and saltiness of most dressings.
- Salt and pepper: add them to taste. Freshly ground pepper is better than store-bought pre-ground. Pepper loses its flavor after a while, as many spices do.
How To Make Tomato Cucumber Salad
- Using a large salad bowl, combine sliced cucumber, chopped tomato, sliced onion, chopped parsley, and dill.
- Add the Feta crumbles.
- Mix the olive oil, apple cider vinegar, sugar, salt, and pepper, drizzle over the salad, and toss to combine.
How To Make Salad Dressing At Home
This dressing is so simple. Really all you have to do is whisk all the ingredients together.
Whenever I am making a salad dressing, depending on the amount, I will use either a whisk or a blender. Oil and vinegar and all the other ingredients have to be thoroughly combined, and air must be incorporated into the mixture so it emulsifies.
Commercially sold dressings have emulsifying agents added that ensure their stability. Since we are making it at home, the whisk or blender is our best option.
What To Serve With Tomato-cucumber Salad?
Oh, the possibilities are endless! My family loves when I make Cilantro Lime Chicken and serve this salad as a side dish.
Or, I would recommend that you keep a chicken pot pie in the freezer, and whenever you don’t want to cook, you just thaw it and serve this simple salad with it.
Another great recipe to serve salad with is Brown Sugar Garlic Chicken, it is so easy and fast, you’ll have dinner on the table in no time.
Baked Bone-In Chicken Breast is another great partner for this salad. It is a little fancier for when you have guests over. If you’re serving meat, this salad would go great with Lipton Onion Soup Meatloaf.
What about making some meatballs with our Tex Mex Meatball Recipe and making it with cucumber tomato salad? I saved the best for last.
This is my favorite salad to serve whenever I make The Best Marinated and Grilled Flank Steak because of the perfect summer salad!
Cucumber Tomato Onion Salad
- 1 English cucumber, sliced
- 2 beef tomatoes
- ¼ red onion, thinly sliced
- ¼ cup Feta cheese crumbles
- ½ tablespoon of fresh parsley, chopped
- ½ tablespoon of fresh dill, chopped
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of apple cider vinegar
- ½ teaspoon of sugar
- Salt and pepper to taste
- First and foremost, remember to wash all veggies thoroughly.
- Slice the English cucumber to your desired thickness. I usually make ¼ inch thick slices. Chop the tomatoes and slice the onion to your liking.
- Combine the veggies in a salad bowl and add the Feta cheese crumbles.
- Chop the parsley and dill and add them to the bowl.
- In a separate bowl, whisk together the extra virgin olive oil, apple cider vinegar, salt, pepper, and sugar. I like using a whisk because the dressing is completely emulsified when you incorporate air.
- Drizzle the dressing over the salad and toss. Serve immediately, or keep it in the fridge until you are ready to serve it.
Can You Make Cucumber And Tomato Onion Salad Ahead Of Time?
Yes, you can. The good thing about this salad is the absence of lettuce or any other leafy green. When you add dressing to salads containing leafy greens, they generally don’t last too long because they become soggy very quickly.
This salad doesn’t have that problem. Since English cucumbers don’t have too many seeds, it doesn’t become watery. I suggest taking the seeds out of the tomatoes if you plan to make this salad ahead of time.
You can either wait until you plan to serve it to add the dressing, or you can store it with the dressing already mixed in, but only if you plan to serve it within the next day.
Otherwise, it will be wiser to have all your veggies chopped and mixed but add the dressing at the very end.
- Seed the tomatoes if you can. This makes the salad less “watery.”
- Try to make all the cucumber slices the same width and the tomato cubes the same size. It just makes the salad look prettier.
- Make the dressing in a separate bowl and use a whisk to mix the ingredients instead of adding them all one by one on top of the veggies. This way, you don’t have to over-toss the salad to get everything to mix.
- If you are not serving the salad immediately, store it in the fridge until you do.
- Make-ahead salads are better tossed with the dressing until you are ready to serve them. Store the veggies already chopped in the fridge and add the dressing a few minutes before serving it.