Cucumber Tomato Onion Salad
This Cucumber Tomato Onion Salad is the perfect fresh summer side dish! Crisp cucumbers, juicy tomatoes, and thinly sliced red onion are tossed with a simple homemade dressing made with olive oil, red wine vinegar, fresh basil, fresh mint, and a touch of honey. Whether you're serving it at a cookout, potluck, or alongside your favorite grilled dinner, this easy salad is always a crowd-pleaser.
Ingredients
Salad
- 2 medium cucumbers
- 3 medium tomatoes
- ½ medium red onion thinly sliced
Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon honey
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh mint
Instructions
- Peel the cucumbers, leaving a few thin strips of peel for color and texture if desired. Slice into half-moons. (If using English or mini cucumbers, there's no need to peel them.)
- Cut the tomatoes into bite-sized wedges.
- Thinly slice the red onion and add it to a large mixing bowl with the cucumbers and tomatoes.
- Add the olive oil, red wine vinegar, salt, pepper, honey, basil, and mint to a mason jar. Secure the lid and shake until well combined.
- Pour the dressing over the vegetables and gently toss until everything is evenly coated.
- Transfer the salad to a serving bowl, then pour any juices left in the bottom of the mixing bowl over the top.
- Refrigerate for 30 minutes before serving to allow the flavors to come together.
Notes
- Garden-fresh cucumbers and tomatoes make this salad even more delicious.
- English cucumbers or mini cucumbers have tender skins and don't need to be peeled.
- If you're making the salad more than 30 minutes ahead of time, cover it and refrigerate until you're ready to serve.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.