Craving a light and refreshing side dish? This Cucumber Tomato Onion Salad is the perfect answer.

Packed with crisp cucumbers, juicy tomatoes, and zesty red onions, it’s tossed in a simple yet flavorful red wine vinaigrette and finished with fresh basil for a bright, herbaceous note.

Whether you’re serving it with grilled meats, bringing it to a summer picnic, or just enjoying it solo, this classic salad delivers both taste and nutrition in every bite.

Ingredients List

Fresh Produce

4 medium ripe tomatoes, cored, seeded, and sliced into wedges
2 English seedless cucumbers, peeled (if desired) and sliced into half-circles
1 small red onion, thinly sliced

3 tablespoons fresh basil, snipped

Dressing

½ cup extra virgin olive oil
2 tablespoons red wine vinegar

Kosher salt, to taste
Fresh ground black pepper, to taste

Required Kitchen Tools

Having the right tools on hand will make assembling this salad a breeze. Here’s what you’ll need:

Sharp Chef’s Knife: To evenly slice the tomatoes, cucumbers, and onions without bruising the produce.
Cutting Board: A sturdy board ensures safe and efficient chopping.
Large Mixing Bowl: Use this to toss all the salad ingredients together without spills.

Small Bowl or Mason Jar: Perfect for whisking or shaking up the vinaigrette.
Salad Tongs or Serving Spoon: To mix and serve the salad evenly.

Salad Preparation

Creating this Cucumber Tomato Onion Salad is as easy as it gets, but the key lies in how you handle and combine the ingredients to bring out their fresh flavors.

Prepping the Vegetables

Start by washing all your produce thoroughly. Then:

Tomatoes: Core and seed the tomatoes to prevent excess liquid from watering down your salad. Slice them into wedges for a hearty bite.
Cucumbers: If you’re using English cucumbers, peeling is optional. Slice them into half-circles for a pleasant texture that holds dressing well.

Onions: Thinly slice the red onion so it blends easily and doesn’t overpower each bite.
Basil: Use kitchen shears or a sharp knife to snip the basil just before serving to preserve its aroma and flavor.

Making the Dressing

In a small bowl or a mason jar with a lid, combine ½ cup of olive oil with 2 tablespoons of red wine vinegar. Whisk it well or shake until fully emulsified. This simple vinaigrette balances the acidity of the vinegar with the richness of the oil, creating the perfect coat for your crisp vegetables.

Tossing and Marinating the Salad

Once your veggies are prepped and the vinaigrette is ready, it’s time to bring everything together for maximum flavor.

Combining the Ingredients

In a large mixing bowl, combine:

The sliced tomatoes, cucumbers, and red onion

The freshly snipped basil

Drizzle the red wine vinaigrette evenly over the vegetables. Use salad tongs or clean hands to gently toss the ingredients until they’re well coated. Be careful not to mash the tomatoes—this salad shines when the textures remain distinct and crisp.

Marination Tips

To take this salad from good to great, let it marinate for about 30 minutes to 1 hour before serving. You can leave it at room temperature for a more intense burst of flavor or chill it in the fridge if you prefer a cooler, more refreshing bite.

The marination allows the vegetables to absorb the vinaigrette, softening slightly while intensifying the natural sweetness of the tomatoes and the bite of the onions. Don’t skip this step—it’s the secret to that restaurant-quality finish.

Serving and Storage Tips

This Cucumber Tomato Onion Salad is best enjoyed fresh, but it can also be prepped ahead for gatherings or meal planning. Here’s how to serve and store it properly for the best flavor and texture.

How to Serve

This salad is incredibly versatile. Here are a few serving suggestions:

Pair it with grilled chicken, steak, or fish for a vibrant side.
Serve it alongside crusty bread or pita for a light lunch.
Add crumbled feta cheese or fresh mozzarella for extra richness.

For a hearty variation, toss in chickpeas or cooked quinoa.

Serve it slightly chilled or at room temperature—it works beautifully either way.

Storage Instructions

While the salad is at its peak within the first few hours, you can store leftovers:

In the fridge: Place the salad in an airtight container and refrigerate for up to 2 days. The cucumbers and onions will continue to soften, and the flavors will deepen.
Avoid freezing: Due to the water content of the fresh vegetables, freezing is not recommended as it will compromise the texture.

If making ahead, consider storing the vinaigrette separately and tossing the salad just before serving to keep everything crisp and fresh.