Fresh Cucumber, Tomato & Red Onion Salad

This colorful salad in your picture looks like a simple, fresh cucumber, tomato and red onion salad seasoned with black pepper and possibly olive oil. It is crunchy, juicy, refreshing and easy to prepare in about 10–15 minutes.

1. Recipe overview
Preparation

10–15 minutes

Servings

4 people

Difficulty

Very easy

Diet

Vegetarian, vegan

2. Ingredients
Fresh vegetables

2 medium cucumbers

3 medium ripe but firm tomatoes

1 medium red onion
Salad dressing

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice or vinegar

½ teaspoon salt, or to taste

½ teaspoon freshly ground black pepper

¼ teaspoon dried oregano (optional)

½ teaspoon roasted cumin powder (optional, Pakistani-style variation)
Optional additions

2 tablespoons chopped fresh coriander or parsley

1 small green chili, finely sliced

½ teaspoon chaat masala, if desired
3. Step-by-step instructions
Starfresh Cucumber Green ~ 1 Kg
– Starquik
Step 1 — Prepare the cucumbers

Wash the cucumbers thoroughly and trim off the ends. Slice into rounds approximately 5–8 mm thick. You can peel them partially in alternating strips for a look similar to the picture.

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Step 2 — Slice the tomatoes

Wash and dry the tomatoes. Cut into rounds or half-moons. Use firm tomatoes so they retain their shape and do not make the salad excessively watery.

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Step 3 — Slice the onion

Peel the red onion and cut it into thin rings or half-rings. For a milder flavor, soak the slices in cold water for 5–10 minutes, then drain thoroughly.

Lemon vinaigrette dressing – recipe ingredients on black from above
Step 4 — Make the dressing

Whisk the olive oil, lemon juice, salt, black pepper and optional oregano in a small bowl. For a South Asian flavor, add roasted cumin powder or a little chaat masala.

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Step 5 — Assemble the salad

Arrange the cucumber, tomato and onion in a large serving bowl. Pour the dressing evenly over the vegetables and toss gently so the slices remain intact.

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Step 6 — Serve fresh

Taste and adjust the salt, pepper and lemon juice. Serve immediately, or refrigerate briefly before serving for a refreshing chilled salad.

4. Three delicious variations
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A. Pakistani kachumber salad

Use cucumber, tomato, onion, lemon juice, coriander, green chili, salt and roasted cumin. Add a pinch of chaat masala. Olive oil is optional.

Best with biryani, pulao, daal and grilled kebabs.

Homemade Cucumber Mediterranean Salad
B. Mediterranean salad

Use extra-virgin olive oil, lemon juice, oregano and parsley. Add olives or crumbled feta if desired.

Best with grilled chicken, fish or pita bread.

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C. High-protein chickpea salad

Add 1 cup of drained, cooked chickpeas and extra lemon juice. This makes the salad more filling and increases its protein and fiber content.

Best as a light lunch or a side dish.

5. Nutrition information
Approximate nutritional values for the basic recipe, assuming the olive oil dressing is included and the recipe serves four.

Nutrient

Per serving

Calories

90–110 kcal

Protein

2 g

Carbohydrates

8–10 g

Fat

7–8 g

Fiber

2–3 g

Natural sugars

4–6 g

Sodium

Depends on added salt

Nutrition is estimated and will vary with vegetable size, dressing quantity and salt. Each additional tablespoon of olive oil adds approximately 120 calories to the whole salad.

Health benefits
Cucumbers: Provide water and a small amount of fiber.

Tomatoes: Supply vitamin C, potassium and lycopene.

Red onions: Provide fiber and beneficial plant compounds.

Olive oil: Supplies mostly monounsaturated fats.

Lemon juice: Adds flavor and vitamin C without requiring much additional salt.

6. Frequently asked questions (Q&A)
Q1. Can I prepare this salad in advance?

You can slice the vegetables a few hours in advance and refrigerate them separately in airtight containers. Add salt, lemon juice and dressing shortly before serving to maintain crunchiness.

Q2. Why does my salad become watery?

Tomatoes and cucumbers naturally release water, especially after salt is added. Dry the vegetables after washing, use firm tomatoes and dress the salad immediately before serving.

Q3. Can I make it without olive oil?

Yes. Use lemon juice or vinegar, herbs and a little black pepper. The salad will contain fewer calories and less fat.

Q4. Can I use regular white onion instead of red onion?

Yes. White or yellow onion works well. Soaking sliced onion in cold water can reduce its sharpness.

Q5. Is this salad good for weight management?

It can be a useful choice because the vegetables provide volume, water and fiber for relatively few calories. For a more balanced meal, pair it with protein such as beans, chickpeas, eggs, tofu, fish or chicken.

Q6. Is it suitable for a vegan diet?

Yes, the basic recipe is vegan as long as the dressing contains no animal-derived ingredients.

Q7. Is the salad gluten-free?

Yes. Cucumbers, tomatoes, onion, olive oil and the listed seasonings are naturally gluten-free, provided any packaged seasonings used are suitable for a gluten-free diet.

Q8. How long does it last in the refrigerator?

For the best texture, eat it on the day it is made. Refrigerate leftovers promptly in a covered container and use within about 1–2 days, understanding that the vegetables will soften and release liquid.

Q9. What can I serve with this salad?

It pairs well with grilled meat, kebabs, rice dishes, lentils, sandwiches, wraps and baked potatoes.

Q10. Can I add black pepper like in the picture?

Absolutely. Freshly cracked black pepper gives the salad a pleasant, slightly spicy flavor. Start with ½ teaspoon for four servings and adjust to taste.

Q11. Can I add vinegar instead of lemon juice?

Yes. Use approximately 1 tablespoon of apple cider vinegar or red wine vinegar. Start with a small amount and adjust to taste.

Q12. Do I need to remove cucumber seeds?

Usually not. If the cucumbers are very large, mature or watery, you can scoop out the seeds to improve the texture.

7. Printable quick recipe
Fresh Cucumber, Tomato & Onion Salad
Prep: 10–15 minutes · Serves 4 · No cooking required

Ingredients

2 cucumbers, sliced

3 tomatoes, sliced

1 red onion, thinly sliced

2 tbsp olive oil

1 tbsp lemon juice

½ tsp black pepper

Salt to taste

Optional: oregano, coriander or roasted cumin

Instructions

Wash and dry all vegetables.

Slice the cucumbers, tomatoes and onion.

Whisk olive oil, lemon juice, salt and pepper.

Toss everything gently.

Serve immediately for the freshest, crunchiest texture.

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.