Cucumber Tomato Onion Salad is a simple and nutritious salad that's perfect for summer gatherings, combining crisp cucumbers, juicy ripe tomatoes, and creamy avocado. Everything is tossed in a rice vinegar dressing that adds the perfect balance of tangy and savory flavor. It's an easy side dish that pairs well with everything from grilled meats to backyard barbecue favorites.
This marinated cucumber salad is my take on my mom’s fresh garden cucumbers with vinegar that she would make every summer from her own garden. I love using seasonal vegetables like cucumbers and tomatoes for freshness and peak flavor. I use rice vinegar instead of red wine vinegar because it adds a lighter tang that doesn't overpower the natural flavors of the veggies.
For more delicious recipes featuring crispy cucumbers, try this California sushi bowl recipe and cucumber limeade next!
Why You’ll Love This Recipe
- It’s naturally vegan and gluten-free: The ingredients used in this tomato onion cucumber salad are already vegan-friendly and gluten-free, making it the perfect shareable summer recipe.
- It has endless serving ideas: There are so many ways to serve this cucumber salad, whether it’s part of a BBQ spread or a side dish to an easy dinner.
- It takes less than 10 minutes to prep: It will take you just under 10 minutes of hands-on work to make this summer salad. Then, you can spend more time enjoying your friends and family instead of in the kitchen.
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Ingredients
- Cucumbers: I prefer English or Persian cucumbers in this recipe because they have fewer seeds and thinner skin. Garden cucumbers work well if you peel them and scrape out the seeds. I love fresh cucumbers in our radish and cucumber salad, too.
- Avocados: You don’t see this in a lot of traditional cucumber and tomato salads, but it’s my favorite ingredient in this recipe. Not only is it good for you, but it adds a subtle creaminess that's the perfect contrast for the cucumbers. If you prepare it ahead, add the avocado right before serving to prevent it from turning brown.
- Seasoned rice vinegar: You can find it in the Asian food aisle of the grocery store. It’s not the same as plain rice vinegar because it contains salt and sugar for a little extra flavor.
- Tomatoes: I love Roma tomatoes in this salad because they are sweet and delicious, but also firm and have less water than other varieties, keeping the moisture content low.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add a protein: Pack your salad with protein for a balanced lunch. Try a cup of shredded chicken, chickpeas, or even white beans.
- Make it creamy: If you’re craving something a little richer and creamier, stir a spoonful of Greek yogurt into the vinegar dressing.
- Make it spicy: Throw in a few jalapeno slices or a pinch of crushed red pepper flakes for some heat. Even a few dashes of your favorite hot sauce would be great!
How to Make Cucumber Onion Tomato Salad
Before you get started, gather all the ingredients, chop your veggies, and measure your spices.
- Step 1: Make the dressing. Start by adding the oil, vinegar, and seasonings to a blender and blend until the ingredients are well mixed and emulsified.
- Step 2: Prepare the avocado. After all the veggies are chopped and added to a bowl, slice the avocado.
- Step 3: Combine. Next, combine the veggies with the avocado.
- Step 4: Dress and chill. Then pour the dressing over the cucumber salad and gently toss until everything is coated. Allow it to chill in the fridge for about 30 minutes, and then serve it with a cold pitcher of strawberry basil lemonade.
Expert Tips
- Cut the veggies uniformly: Chop the cucumbers and tomatoes into similar-sized pieces. This makes the salad more aesthetically pleasing.
- Chill it for better flavor: I like to chill the salad for about 30 minutes or so before I serve it. It gives the flavors a chance to develop more.
- Prevent brown avocado: Besides adding the avocado right before serving, toss the avocado in a little lemon juice. The acidity slows down the browning.
- Serve the first day if possible: The first 24 hours are when the cucumber salad is the freshest, and the veggies are the most crisp. After that, they soak up more of the dressing and soften. I recommend enjoying that first day, especially if you’re planning to serve it to party guests.
- Storage directions: Keep this tomato cucumber onion salad in an airtight container in the refrigerator for 2-3 days.
Serving Suggestions
- This salad may taste just like summer, but it’s so amazing all year round! You can find all of the ingredients at the grocery store any time, so you can whip it up whenever you’re craving something fresh.
- Turn this cucumber salad with tomatoes and onions into a winning side dish for a delicious summer meal! These grilled shrimp kabobs or grilled lamb burgers would be a great main course for dinner, or to serve to BBQ party guests.
- If you’re looking for something on the sweeter side, cool off with a frozen watermelon slushie or these creamy lime popsicles. You can even go for your favorite vanilla ice cream in a cone! These frozen treats are perfect for beating the summer heat and are just as refreshing as the cucumber salad.
Cucumber Tomato Onion Salad Recipe FAQs
It can last up to 3 days with proper storage. Keep it in an airtight container or tightly covered bowl in the refrigerator.
Excess moisture from the cucumbers and even the tomatoes can make this marinated cucumber salad watery. I recommend that you pat both dry. For the cucumber, sprinkle the slices with salt and let them sit for 5 minutes before patting dry, as this can draw out some more water, too.
To soften the flavor of the onions, soak them in cold water for about 30 minutes or so, then pat the slices dry. The water helps mellow the flavor so it’s not as sharp.
You can make this salad up to 24 hours in advance, but I highly recommend leaving out the avocado and storing the dressing separately. Assemble the salad 30-60 minutes before you serve it to keep it as fresh and crisp as possible.
More Refreshing Summer Salad Recipes
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Cucumber Tomato Onion Salad
Equipment
- Titan Peeler
- Blender
Ingredients
- 3 large cucumbers pealed and sliced
- 2 large avocados sliced
- 3 roma tomatoes cut into wedges
- ¼ red onion sliced
- ¾ cup seasoned rice vinegar
- ¼ cup olive oil
- ¼ teaspoon oregano
- ¼ teaspoon garlic salt
- ¼ teaspoon onion salt
- ¼ teaspoon season salt
- pepper to taste
Instructions
- In a blender, combine vinegar, oil and seasoning. Blend until well combined. Set aside.
- Prep your ingredients by slicing your cucumber, tomato, onion, and avocado.
- Combine cucumbers, avocado, tomatoes, and onion in a large bowl.
- Toss dressing with veggies. Chill in the fridge for 30 minutes prior to serving.
Video
Notes
- For the best flavor, I like to refrigerate the salad for about 30 minutes before serving. This gives the ingredients time to mingle and the flavors a chance to develop.
- Cucumbers and tomatoes naturally release moisture, which can make the salad watery. I recommend patting both dry before assembling the salad.
- To help keep the avocado from browning, add it just before serving and toss it with a little lemon juice. The acidity helps preserve its color and keeps it looking fresh longer.
Nutrition
Paula says
Idk if it was a Typo or not but my DAUGHTER also called tupperware, tubberware lol.
AMBER says
THIS WAS SO HEALTHY AND REFRESHING! ONE OF MY GO-TO'S NOW!
Laura Anna says
I'm looking forward to making this shortly! It looks delicious!