First off—thank you for being here. Truly. Every time someone new joins our community of home cooks, garden-lovers, and health-seekers, my heart feels a little fuller. And today, I’m especially excited to share a recipe that’s as simple as it is satisfying—Tomato, Cucumber, and Onion Salad.

This is the salad I grew up with at picnics, barbecues, and lazy summer dinners. It’s vibrant, hydrating, and oh-so-easy to pull together. Just a handful of ingredients, but the result? Pure magic. 🌟

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🥗 What Is Tomato, Cucumber, and Onion Salad?

Think of it as the holy trinity of summer produce. Juicy tomatoes, crunchy cucumbers, and zingy onions brought together with a tangy olive oil and vinegar dressing.

This isn’t your typical soggy salad—it’s crunchy, cooling, and absolutely crave-worthy. It’s Mediterranean-inspired, endlessly customizable, and a total lifesaver on hot days.

❤️ Reasons to Love This Salad

• It’s quick – Ready in under 10 minutes!
• Budget-friendly – Minimal ingredients, maximum flavor.
• Versatile – Serve it as a side, snack, or light meal.
• Low-calorie & hydrating – Perfect for wellness-focused eating.
• Great for meal prep – It gets better after marinating!

🤤 What It Tastes Like

Fresh. Bright. Crunchy. It’s everything you want in a raw salad.

The tomatoes bring juiciness and mild sweetness, the cucumber offers that cooling crunch, and the onions hit with just the right bite. Toss in olive oil, red wine vinegar, and a sprinkle of oregano—and wow. The flavor hits all the right notes.

💪 Health Benefits

• Hydrating from water-rich cucumbers and tomatoes
• Rich in antioxidants like lycopene (tomatoes) and quercetin (onions)
• Heart-healthy fats from extra virgin olive oil
• Anti-inflammatory thanks to raw red onions and herbs
• Naturally low in carbs and calories

🛒 Ingredients

Here’s all you’ll need:

• 2 large ripe tomatoes (or 1 cup cherry/grape tomatoes), chopped
• 1 large cucumber, sliced
• 1 small red onion, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar (or lemon juice)
• Salt and black pepper, to taste
• 1 tsp dried oregano
• Optional:
  • Feta cheese crumbles
  • Black or Kalamata olives
  • A pinch of sugar
  • Fresh herbs like dill or basil

🧰 Tools You’ll Need

• A sharp chef’s knife
• Cutting board
• Large mixing bowl
• Small bowl (for dressing, if mixing separately)
• Tongs or salad spoons for tossing

🔁 Ingredient Additions & Substitutions

No red wine vinegar? Lemon juice works beautifully.
Want it creamy? Add diced avocado or a spoon of plain Greek yogurt.
Out of oregano? Try parsley, dill, or basil.
Add-ins I love:

• Chickpeas for protein
• Mozzarella balls for richness
• Sliced jalapeños for a spicy kick
• Roasted sunflower seeds for crunch

👩‍🍳 How to Make It – Step-by-Step

Step 1: Prep the Veggies

• Tomatoes: Chop into wedges or chunks.
• Cucumber: Slice thinly (peel if desired).
• Onion: Slice thinly and soak in cold water for 10 mins to mellow out the bite.

Step 2: Mix It All Together

In a large bowl, combine tomatoes, cucumbers, and onions.

Step 3: Dress It Up

Drizzle with olive oil and vinegar (or lemon juice).
Add salt, pepper, and oregano. Toss to coat.

Step 4: Let It Rest (Optional but game-changing!)

Let the salad sit for 10–15 minutes for the flavors to meld.
Refrigerate if making ahead.

Step 5: Garnish & Serve

Top with feta, olives, or chopped herbs. Serve cold or at room temp.

🍴 What to Serve with This Salad

• Grilled chicken or salmon
• Lamb kebabs or steak
• Falafel with hummus and pita
• Spicy lentil or chickpea stew
• A simple baked potato or crusty bread

💡 Tips for the Best Salad Ever

• Use in-season tomatoes for peak flavor.
• English cucumbers or Persian cucumbers = less seedy, more crisp.
• Thinly slice your onions and soak them—trust me, it softens the sharpness.
• Don’t skip the olive oil—it pulls the whole dish together.
• Taste and adjust seasoning before serving.

🧊 Storage Instructions

Store in an airtight container in the fridge for up to 2 days.
Note: It gets juicier as it sits. If you want to make it ahead, keep the dressing separate until serving.

📚 General Info

• Prep time: 10 mins
• Servings: 2–4
• Cuisine: Mediterranean-inspired
• Difficulty: Beginner-friendly
• Dietary: Vegan, Gluten-Free, Whole30, Paleo

❓ FAQ

Can I make this salad ahead of time?

Yes! For best results, mix the veggies and keep the dressing separate until ready to serve.

Can I use white or yellow onions?

You can—but red onions add a mild sweetness and beautiful color.

Is this salad low-carb or keto?

Yes! It’s naturally low in carbs and fits most low-carb eating plans.

Can I add protein to make it a meal?

Absolutely! Add grilled chicken, tofu, chickpeas, or even tuna.

🏁 Final Thoughts

Simple, vibrant, and anything but boring!! This Tomato, Cucumber, and Onion Salad is a warm-weather hero and a fridge-clearing champion. Whether you’re picnicking, meal prepping, or just craving something light—it’s your go-to.

And I promised you versatile, and here’s proof: Swap ingredients, tweak flavors, or dress it up Greek-style… the base is always delicious.

🍑 Love This? Try These Peachy Favorites:

• Grilled Peach and Burrata Salad
• Peach Iced Tea with Mint & Honey
• Peach, Arugula & Prosciutto Flatbread

📸 Show Me Your Salad!

Made this recipe? I’d love to see it!
📌 Pin it on Pinterest or tag me @allrecipeshealthyfood on Instagram. Let’s keep the good food vibes going.

🔢 Nutritional Info (Per Serving)

• Calories: ~120
• Carbs: 9g
• Fat: 9g
• Protein: 1g
• Fiber: 2g
• Sugar: 4g

(Approximate, based on 4 servings)

See you in the next recipe—until then, eat colorfully and cook with love. 💚