This colorful, crunchy salad is made with sliced cucumbers, juicy tomatoes, sweet onions, and a tangy homemade dressing. The dressing shown in your photo looks like a golden oil-and-vinegar vinaigrette with black pepper and herbs or mustard.
Below is a complete recipe with exact measurements, step-by-step instructions, nutrition estimates, allergen and nut information, storage tips, and frequently asked questions.
15 min
Prep time
0 min
Cooking time
4 servings
Side salad
Vegetarian
Vegan option
1. Ingredients
For the salad
Cucumber Slicing Tokiwa 20 Non-GMO, Heirloom Seeds
– David’s Garden Seeds®
2 medium cucumbers
About 400 g, thinly sliced. English or regular cucumbers work well.
【トマトの切り方】くし切り – macaroni
3 medium tomatoes
About 350–400 g, cut into wedges or bite-sized pieces.
Saray Mutfağından Sofranıza Soğanlı Yumurta Tarifi
1 small onion
White or red onion, thinly sliced.
Chopped greens (parsley and cilantro) for making a spicy salad with bell peppers, carrots, vegetables and sesame seeds. Step by step recipe.
2 tablespoons fresh herbs (optional)
Chopped parsley, cilantro, or dill.
For the golden salad dressing
4 tablespoons olive oil (60 ml)
2 tablespoons vinegar (30 ml), preferably apple cider vinegar or white wine vinegar
1 tablespoon fresh lemon juice (15 ml)
1 teaspoon Dijon mustard (optional, for a richer, slightly creamy dressing)
1 teaspoon honey or sugar (optional, to balance the acidity)
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano or Italian herbs (optional)
1 small garlic clove, finely minced (optional)
Nut information: Olive oil is a fruit-derived oil, not a tree-nut oil. The basic recipe contains no peanuts or tree nuts. If you have a serious nut allergy, check all ingredient labels and avoid possible cross-contact. Mustard is a separate potential allergen, and honey can be replaced with sugar or maple syrup for a vegan dressing.
2. Step-by-step instructions
Hands rinsing vegetables, including cucumbers and tomatoes, under running water in a home kitchen.
Step 1: Wash and prepare the vegetables
Wash the cucumbers and tomatoes thoroughly under running water. Pat them dry with a clean towel. Peel the onion and slice it thinly.
If using regular cucumbers with tough skin, peel them partially or completely. English cucumbers can usually be left unpeeled.
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Step 2: Slice and arrange the salad
Cut the cucumbers into thin rounds or half-moons. Cut the tomatoes into wedges and slice the onion into thin strips.
Put everything into a large serving bowl. Add chopped parsley, cilantro, or dill if desired.
Easy Vinaigrette Salad Dressing Recipe
– American Vinegar Works
Step 3: Make the golden dressing
In a small bowl or glass jar, combine the olive oil, vinegar, lemon juice, mustard, honey, salt, pepper, oregano, and minced garlic.
Whisk for 30–60 seconds until combined, or close the jar and shake vigorously. The dressing may separate again after standing; this is normal.
Cucumber Tomato Salad – Kristine’s Kitchen
Step 4: Pour the dressing over the salad
Pour about half to two-thirds of the dressing over the vegetables first. Toss gently with salad spoons until coated.
Taste and add more dressing if needed. This helps prevent the salad from becoming too oily or watery.
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Step 5: Rest and serve
Let the salad rest for 10–15 minutes for the flavors to mingle. For a colder, more marinated salad, refrigerate it for 20–30 minutes.
Toss once more before serving, then adjust the salt, pepper, lemon, or vinegar to taste.
These preparation and flavor-balancing techniques are consistent with established cucumber-and-tomato vinaigrette recipes.
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3. Recipe card
Cucumber Tomato Salad
Yield: 4 side-dish servings
Ingredients checklist
2 medium cucumbers (about 400 g)
3 medium tomatoes (about 350–400 g)
1 small onion
2 tbsp fresh herbs, optional
4 tbsp olive oil
2 tbsp vinegar
1 tbsp lemon juice
1 tsp Dijon mustard, optional
1 tsp honey or sugar, optional
½ tsp salt, or to taste
½ tsp black pepper
½ tsp dried oregano, optional
1 small garlic clove, optional
0 of 13 ingredients ready
Method
Wash and slice the vegetables.
Whisk or shake all dressing ingredients.
Toss the vegetables with the dressing.
Rest for 10–15 minutes.
Taste, adjust seasoning, and serve.
4. Nutrition information
The following is an estimate for this particular recipe, assuming all the dressing is used and the salad is divided into four equal servings.
Estimated nutrition per serving
190–220
Calories
18–20 g
Total fat
7–10 g
Carbohydrates
1–3 g
Protein
2–3 g
Fiber
4–6 g
Sugars
Estimates vary with vegetable size, oil quantity, and whether honey or sugar is added. Most of the calories and fat come from olive oil.
Vitamins and minerals
Vitamin C: Primarily from tomatoes and lemon juice.
Vitamin K: Provided by cucumbers and fresh herbs.
Potassium: Present in tomatoes and cucumbers.
Vitamin E and monounsaturated fats: Provided by olive oil.
Fiber: Comes from the vegetables, particularly when cucumber skins are retained.
The salad provides vegetables and unsaturated fats, but it is not a high-protein meal by itself. Nutrition figures for similar recipes also vary with dressing ratios.
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5. Complete nut and allergen information
Peanut-free and tree-nut-free ingredients
Cucumbers, tomatoes, onions, lemon juice, plain vinegar, ordinary olive oil, salt, pepper, and plain herbs do not inherently contain peanuts or tree nuts.
Ingredients requiring label checks
Dijon mustard: May contain mustard, a recognized food allergen in some jurisdictions.
Vinegar and prepared dressings: Check ingredients and allergen statements, especially for flavored or commercial products.
Olive oil: Pure olive oil is not a nut oil, but check blends and manufacturer statements if allergy risk is serious.
Packaged herbs and seasonings: Check for added ingredients and cross-contact warnings.
How to keep it nut-free
Use plain, single-ingredient olive oil and fresh vegetables. Prepare the salad using clean utensils, bowls, and surfaces that have not contacted nuts. If serving someone with a severe allergy, verify each packaged ingredient and its cross-contact information with the manufacturer.
Does this recipe need nuts? No. Nuts are not necessary for the dressing or salad.
Optional nut-free additions: Bell peppers, sweetcorn, chickpeas, fresh mint, or crumbled feta if dairy is acceptable.
If you want a nut topping: Chopped almonds or walnuts can be added for crunch, but they are completely optional and should not be added when preparing a nut-free dish.
6. Frequently asked questions
Q1. What dressing is shown in the picture?
It appears to be a golden vinaigrette made with oil, vinegar or lemon juice, black pepper, and possibly mustard or herbs. The exact ingredients cannot be confirmed from the image alone. The recipe above is a close homemade version.
Q2. Can I make this salad without mustard?
Yes. Leave out the Dijon mustard and add an extra teaspoon of lemon juice if you want a brighter flavor. The dressing will be slightly less emulsified but will still taste delicious.
Q3. Can I make it without olive oil?
Yes. Replace it with sunflower, canola, or another suitable neutral vegetable oil. For a lighter, sharper dressing, use less oil and add a little water, lemon juice, or vinegar. Confirm the replacement is suitable for anyone with allergies.
Q4. Can I make the salad without vinegar?
Yes. Use additional lemon juice instead. Start with the same quantity as the vinegar and adjust gradually according to taste.
Q5. How can I prevent watery salad?
Dry the vegetables after washing.
Use firm cucumbers and ripe but not overly soft tomatoes.
Avoid adding too much salt long before serving.
Add the dressing shortly before serving.
If preparing ahead, store the dressing separately.
Cucumbers and tomatoes naturally release liquid after being cut and salted.
Q6. Can I prepare it the night before?
Yes, but for the best crunch, refrigerate the cut vegetables and dressing separately, then combine them shortly before serving. The finished dressed salad can soften overnight.
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Q7. How long does it last in the refrigerator?
For the best texture, eat it on the day it is made. Store leftovers in a clean, covered container at 4°C (40°F) or below and use within 2–3 days for quality. Refrigerate promptly and discard food that has been left at room temperature for more than two hours, or one hour when the temperature exceeds 32°C (90°F). Follow stricter local food-safety advice where applicable.
Q8. Can I freeze this salad?
No, freezing is not recommended. Cucumbers and tomatoes become soft and watery after thawing. The dressing can be made separately in advance.
Q9. Is this salad vegan and vegetarian?
Yes, if you use plant-based ingredients. Omit honey or substitute sugar or maple syrup to make the dressing vegan. Check the mustard and vinegar labels if following a strict dietary requirement.
Q10. How can I make it spicy, Pakistani-style?
Add one finely chopped green chili, a pinch of red chili flakes, or ¼ teaspoon roasted cumin powder. For a more familiar desi flavor, use lemon juice, black pepper, fresh coriander, and a little chaat masala. Reduce the salt if your chaat masala already contains salt.
Q11. What foods go well with this salad?
Serve it with grilled chicken, fish, kebabs, pulao, biryani, lentils, sandwiches, or wraps. Its acidity complements rich and spicy dishes.
Q12. Can I make it for weight management?
Yes. Reduce the olive oil from four tablespoons to two and use extra lemon juice or vinegar. This lowers the calories while keeping the salad flavorful. The vegetables are naturally low in calories, but the dressing contributes most of the energy.
Q13. Is it gluten-free?
The basic recipe can be gluten-free. Check the labels of mustard, flavored vinegar, and seasoning blends if you need to avoid gluten strictly.
Q14. How do I make the dressing thicker and more like the picture?
Whisk the oil slowly into the vinegar and lemon juice, then whisk in the mustard. Alternatively, shake everything vigorously in a closed jar. The dressing may separate again because oil and water-based ingredients naturally separate.
7. Recipe variations
Greek Tomato Cucumber Salad
Mediterranean version
Add crumbled feta, olives, and fresh oregano. Contains dairy if feta is used.
How to Make Fresh and Zesty Indian Kachumber Salad
Indian or Pakistani kachumber
Use lemon juice, coriander, green chili, roasted cumin, and a little chaat masala. Omit the olive oil for a lighter variation.
Chickpea Salad – Food Faith Fitness
High-protein vegetarian version
Add 1 cup cooked chickpeas. This makes the salad more filling and provides additional protein and fiber.
Crisp Mediterranean Herb & Garden Vegetable Salad Recipe | Instacart
Low-oil version
Use two tablespoons of oil, extra lemon juice, and a splash of water. Season to taste.
8. Troubleshooting guide
Problem
Solution
Dressing tastes too sour
Add a little honey or sugar.
Dressing tastes too oily
Add lemon juice or vinegar, then whisk.
Salad tastes bland
Add salt gradually and increase black pepper or herbs.
Salad becomes watery
Dress closer to serving time and drain excess liquid.
Raw onion tastes too strong
Soak the sliced onion in cold water for 10 minutes, then drain.
Dressing separates
Shake or whisk again just before serving.
Tomatoes turn mushy
Use firm ripe tomatoes and toss gently.
Final recommendation
For the closest homemade version of the salad in your photo, use thinly sliced cucumbers, ripe tomatoes, white onion, olive oil, apple cider vinegar, lemon juice, black pepper, and Dijon mustard. Let it rest for 10–15 minutes before serving.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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