Fresh Cucumber, Tomato & Onion Salad

Ingredients

Salad

4 medium cucumbers, thinly sliced
4 medium ripe tomatoes, chopped
1 small white or red onion, thinly sliced
2 tbsp fresh parsley or cilantro, chopped — optional
½ tsp salt
¼ tsp black pepper

Dressing

¼ cup olive oil
2 tbsp white vinegar or apple cider vinegar
1 tbsp lemon juice
1 tsp sugar or honey, optional
1 small garlic clove, finely minced
½ tsp dried oregano
¼ tsp salt
¼ tsp black pepper

Instructions

Prepare the vegetables: Wash the cucumbers and tomatoes thoroughly. Slice the cucumbers into rounds and cut the tomatoes into bite-sized pieces.
Slice the onion: Thinly slice the onion. For a milder flavor, soak it in cold water for 5–10 minutes, then drain.
Make the dressing: Whisk olive oil, vinegar, lemon juice, garlic, oregano, salt, pepper, and sugar/honey together.
Combine: Place cucumber, tomatoes, and onion in a large bowl. Pour the dressing over the vegetables.
Toss gently: Mix until everything is evenly coated without crushing the tomatoes.
Chill: Refrigerate for 20–30 minutes to let the flavors blend.
Serve: Toss once more before serving and garnish with fresh herbs if desired.

Nut & Allergen Information

Peanuts: None
Tree nuts: None
Sesame: None
Dairy: None
Eggs: None
Gluten: Naturally gluten-free
Soy: None
Mustard: None in the basic recipe

Allergen note: The recipe itself contains no nuts, but check packaged vinegar, seasonings, or other prepared ingredients for facility/cross-contact warnings if cooking for someone with a severe allergy.

Q/S — Quick Questions

Q: Can I make it ahead?
Yes. It can be refrigerated for several hours, although the vegetables will become softer as they sit.

Q: How do I keep it from becoming watery?
Lightly salt the cucumbers, let them sit for 10 minutes, then drain excess liquid before mixing.

Q: Can I use cherry tomatoes?
Yes. Halve or quarter them depending on size.

Q: Can I add feta?
Absolutely. Crumbled feta makes it more like a Mediterranean-style salad.

Q: Can I make it spicy?
Yes. Add sliced jalapeño, red pepper flakes, or a pinch of cayenne.

Q: How long does it keep?
For best texture, eat within 1–2 days and keep refrigerated.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

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.