This cucumber tomato and onion salad with vinegar is fresh, crisp, tangy, and bursting with simple summer flavors. It comes together in just 10 minutes with a zesty vinaigrette. It's the perfect side dish for BBQs, potlucks, picnics, or an easy weeknight dinner.
If you're planning a summer menu, try it alongside my Southwest pasta salad, cowboy caviar dip, and grilled sliced potatoes in foil.
A Quick Look: Cucumber Tomato and Onion Salad
- 📝 Recipe Name: Cucumber Tomato and Onion Salad with Vinegar
- 🕒 Total Time: 10 minutes
- 👥 Servings: 4
- 🎯 Key Ingredients: Tomatoes, English cucumber, red onion, olive oil, red wine vinegar, white vinegar
- 🌱 Dietary Info: Vegan, dairy-free, gluten-free
- ✨ Best For: BBQs, potlucks, picnics, summer dinners, and side dishes
- 💕 Why You'll Love It: Fresh, crisp, tangy, easy to customize, and even more flavorful after a short rest.
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Way back when I worked in the mall, I’d often grab a cucumber tomato salad from Sbarro in the food court. I had no idea how to recreate it then, but once I learned my way around the kitchen, I knew I had to figure it out for myself.
Over the years, I've made lots of versions, but this way is a favorite. It's simple for a weeknight dinner, but fresh and colorful enough to bring to a summer cookout or potluck.
It goes with just about anything, much like my garlic lovers pasta salad. Whether you're packing easy no cook lunches or a fresh summer garden salad to use up tomatoes and cucumbers, I think you’re going to love this.
Why This Recipe Works
- Balanced flavor: Red wine vinegar adds depth, while white vinegar keeps the dressing bright and fresh.
- English cucumber: It stays crisp and releases less water.
- Just enough sweetness: Maple syrup rounds out the vinegar without making the salad sweet.
- Ready in minutes: The dressing comes together quickly, and the flavors continue to improve as the salad sits.
The best thing about easy summer recipes is that so many don't even require turning on the stove, like this pinto bean salad and fresh pico de gallo. Just chop, toss, and done.
Ingredients & Substitutions
Here's what you'll need to make cucumber tomato salad with vinegar.
- Tomatoes: Use Roma, vine-ripened, heirloom, cherry tomatoes, or garden tomatoes. Quarter tomatoes or halve cherry tomatoes.
- English cucumber: Persian cucumbers or regular cucumbers also work (peeled if the skin is thick). Slice into rounds or half-moons, or halve lengthwise before slicing.
- Red onion: White or sweet onion works too. For a milder onion, soak the slices in cold water for 10 minutes.
- Extra virgin olive oil and vinegar: Avocado oil works too. You can use white wine vinegar, champagne vinegar, or apple cider vinegar.
- Garlic and oregano: Fresh oregano can replace dried oregano. Finish with basil, parsley, or dill for extra freshness.
See the recipe card below for the full ingredient list.
How to Make Cucumber Tomato and Onion Salad
- Step 1: Add the sliced vegetables to a large bowl.
- Step 2: Pour over the dressing, and gently toss to coat.
- Step 3: Enjoy immediately, or let the salad sit for 10–15 minutes for even more flavor.
Tested Tips
- Use ripe tomatoes: Roma tomatoes are my first choice because they’re meaty and less watery, but any ripe variety works. The tomatoes provide much of the salad’s flavor and help create the juicy dressing.
- Salt the cucumber (optional): If you're making the salad ahead, lightly salt the cucumber and pat it dry before tossing. It helps keep the salad crisp.
- Taste before serving: Tomatoes vary in sweetness, so add another splash of vinegar, maple syrup, a pinch of salt, or a crack of black pepper if needed.
- Add fresh herbs: Basil, parsley, or dill are all delicious if you want to change things up.
Looking for more plant based lunches? If you love this tomato cucumber red onion salad, try my vegan chickpea salad or this cold Thai noodle salad, another quick and easy recipe.
Make It Your Way
- Finish with crumbled vegan feta or diced avocado just before serving for creaminess.
- Add toasted sunflower seeds, pine nuts, or garlic croutons for extra crunch.
- Add Aleppo pepper, red pepper flakes, or thinly sliced jalapeño for heat.
- Bring in fresh herbs like basil, dill, parsley, or mint.
Make it a Meal
This tomato cucumber summer salad is a crowd-pleasing BBQ side dish, but it’s just as good with my homemade soy burgers, vegan baguette sandwich, or smashed chickpea sandwich. Add fresh blueberry lemonade for an easy summer meal.
This salad also pairs well with Italian favorites like my vegan tofu bolognese, vegan lasagna soup, or my hearty marinara sauce.
Storage
Best enjoyed the same day, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The salad will become juicier as it sits, so give it a quick toss before serving.
Cucumber Tomato Salad FAQs
Yes. For the best texture, chop the vegetables and make the dressing up to one day ahead, then toss them together before serving.
A combination of red wine vinegar and white vinegar gives the dressing a bright, balanced flavor. But you can experiment with apple cider vinegar or even a squeeze of lemon juice to find your perfect flavor combo.
Absolutely! Bell peppers, radishes, avocado, or even fresh herbs like basil or mint would be delicious additions.
Not if you’re using an English or Persian cucumber. Peel a regular cucumber if the skin is thick or waxy.
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📖 Recipe
Easy Cucumber Tomato and Onion Salad with Vinegar
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Ingredients
- 3 cups medium roma tomatoes, (about 3-4), cut into wedges or chunks, or use halved cherry or grape tomatoes
- 1 English cucumber, sliced
- ½ red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon white vinegar
- 1-2 cloves garlic, minced
- 1 teaspoon maple syrup
- 1 teaspoon dried oregano, OR 1 tablespoon fresh, chopped
- 1 teaspoon sea salt, or to taste
- Pepper, 10 turns or to taste
Instructions
- Slice the tomatoes, cucumber, and red onion.
- Whisk together the olive oil, red wine vinegar, white vinegar, garlic, maple syrup, oregano, salt, and pepper.
- Add the vegetables to a large bowl. Pour the dressing over top and gently toss.
- Taste and adjust the seasoning as needed. Sprinkle with extra dried oregano, if desired, and serve.
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Notes
- I prefer Roma tomatoes because they're meaty and less watery, but vine-ripened, heirloom, cherry, or grape tomatoes all work well.
- English cucumbers can be sliced into rounds or half-moons. Persian or regular cucumbers also work; peel regular cucumbers if the skin is thick.
- For a milder onion, soak the sliced red or white onion in cold water for 10 minutes, then drain well.
- If making the salad ahead, lightly salt the cucumber, let it sit while you prep the remaining ingredients, then pat dry before tossing.
- Let the salad rest for 10 minutes before serving, if time allows. Taste and adjust with more salt, pepper, vinegar, or maple syrup as needed.
- Dried oregano gives this salad its classic flavor, but fresh oregano, basil, parsley, or dill are all delicious finishing touches.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
This is one of those recipes I come back to again and again. Simple, fresh, and tangy in the best way.