Cucumber Tomato onion salad

This cucumber, tomato, and red onion salad is bright, crisp, and simple enough to serve with grilled chicken, fish, sandwiches, or a summer meal. Red wine vinegar and lemon juice form a light dressing, while fresh herbs can be adjusted to suit the rest of the menu.

Ingredients

• 1 long English cucumber, sliced
• 2–3 large tomatoes, diced
• 1/2 red onion, sliced
• 1 tablespoon fresh parsley, basil, dill, or a combination, optional
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• Salt and pepper, to taste

Instructions

1. Slice the cucumber into even pieces and dice the tomatoes.
2. Slice the red onion thinly so it distributes throughout the salad.
3. Add the cucumber, tomatoes, onion, and optional herbs to a large bowl.
4. Pour in the red wine vinegar and lemon juice. Season with salt and pepper.
5. Toss gently until the vegetables are evenly coated.
6. Cover and refrigerate for at least 30 minutes before serving. Toss again before portioning.

Preparation Tips

English cucumbers have tender skin and relatively few seeds, so peeling is optional. If the tomatoes are especially juicy, some liquid will collect in the bottom of the bowl. That liquid is normal, but using firm ripe tomatoes helps the salad retain its texture.

For a milder onion flavor, soak the sliced onion in cold water for about 10 minutes, then drain and dry it before adding it. Add delicate basil shortly before serving if you want it to retain its freshest appearance.

Variations

Parsley provides a clean, grassy flavor; dill works particularly well with cucumber; and basil complements ripe tomatoes. Additional ingredients such as feta, olives, avocado, or oil can turn the salad into a fuller side dish, but they will change its nutrition and points.

Storage

Keep the salad covered in the refrigerator. It is best while the cucumber is still crisp, generally within a day or two. Stir before serving and use a slotted spoon if the vegetables have released more liquid than desired.

Nutrition and WW Note

The base recipe contains no added oil, but exact values still depend on vegetable size and serving count. Recalculate if you add cheese, olives, avocado, oil, sweetener, or another dressing ingredient.