Chopped Tomato, Cucumber and Onion Salad

Serve this colorful chopped tomato, onion, and cucumber salad with or over anything. With tomatoes, onion, cucumber, parsley, and a simple vinaigrette, the salad is crunchy, ultra-flavorful and is vegetarian.

Watch the Video

Chopped Tomato Cucumber and Onion Salad Recipe Video

Related: Try this extra easy cherry tomato and feta salad.

We Love this Chopped Tomato, Onion and Cucumber Salad

Adam came up with this salad at the beginning of summer, and we’ve been making it ever since. If you meal prep, this is the perfect salad to have in your fridge to add crunch, color, and flavor to meals. You can serve it with just about anything. Really. Take a look below for some suggestions.

The salad is simple to make — mix finely diced tomatoes, sweet onion, and cucumbers. Stir in lots of fresh parsley and finish with a simple vinegarette.

Making a Chopped Tomato, Onion and Cucumber Salad

The dressing is very similar to what we use when making our orzo and cucumber salad or this easy chickpea and tomato salad.

Start with some vinegar (or use fresh lemon) then whisk in a bit of Dijon mustard, honey, salt, pepper, and olive oil. It’s fresh, light and works beautifully with the juices from the chopped tomatoes and cucumber.

The salad keeps covered in the fridge for two to three days. As it sits, juices from the tomatoes, onion, and cucumber mingle with the dressing, making it taste even better. I love the juices at the bottom of the bowl so much; I eat it with a spoon.

Chopped Tomato, Onion and Cucumber Salad

We’ve been making this all summer long. It’s delicious on its own, but our favorite way to enjoy it is as a “salsa.” We eat it for breakfast, lunch, and dinner.

How We Serve It

The options for serving this colorful chopped salad are endless. Here are a few suggestions:

  • Spoon over scrambled eggs for breakfast
  • Stir into rice, quinoa, or other cooked grains
  • Add to tacos or lettuce wraps
  • Serve on top of baked fish, chicken or pork chops
  • Add to more substantial salads for extra color and crunch
  • Spoon on top of creamy hummus and serve with pita chips
  • Add to cold soups like gazpacho for crunch
  • Enjoy on top of grilled bread, like you would tomato bruschetta
  • Serve as a fresh salsa alongside tortilla chips
Chopped Tomato, Onion and Cucumber Salad

Chopped Tomato, Cucumber and Onion Salad

  • PREP

This easy chopped tomato, cucumber, and onion salad is reminiscent of an Israeli salad made with diced tomatoes, cucumbers and lots of parsley. For the dressing, use vinegar or fresh lemon juice. Since we add raw onions to the salad, the sweeter the onions, the better. If you can find them, try Walla Walla onions or Vidalia onions.

Makes about 6 cups

Watch Us Make the Recipe

You Will Need

1 long English cucumber or 3 Persian cucumbers, chopped small

1 pound tomatoes, chopped small

1/4 large sweet onion, chopped small (1 cup chopped)

1 cup fresh parsley leaves, chopped

2 tablespoons red wine vinegar, lemon juice or a combination

2 tablespoons extra-virgin olive oil

1 teaspoon Dijon mustard

1/4 teaspoon honey, optional

Salt and fresh ground black pepper


    1Add chopped cucumbers, tomatoes, onion and parsley to a large bowl.

    2In a liquid measuring jug or medium bowl, whisk the vinegar (or lemon juice), olive oil, mustard, and honey until blended. Season the dressing with salt and fresh ground black pepper — we use 1/2 teaspoon of fine sea salt.

    3Pour the dressing over the salad and toss. Taste, and then adjust with more salt and pepper as needed. Serve or cover and keep in the fridge up to 3 days.

Adam and Joanne's Tips

  • Cucumbers: If neither English or Persian cucumbers are available, use 2 regular cucumbers. If using seedless cucumbers (Persian or English), leave the peel on and chop into small pieces. For regular cucumbers, peel them and scrape out the large seeds before chopping.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving Serving Size 1/2 cup / Calories 45 / Total Fat 2.7g / Saturated Fat 0.4g / Cholesterol 0mg / Sodium 108.5mg / Carbohydrate 5.2g / Dietary Fiber 1.1g / Total Sugars 2.4g / Protein 1.3g
AUTHOR:  Adam and Joanne Gallagher
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10 comments… Leave a Review
  • Lynn Fisher September 12, 2023, 5:05 pm

    Just made this delish dish. I used purple cherry tomatoes and a fresh cucumber cut from the vine yesterday. The cuc is so white and the tomatoes look deep burgundy. What a pretty salad. Tossed in a wee bit of fresh basil as I love this herb with tomatoes. Thank you so much, this is a keeper.

    • Adam September 13, 2023, 4:00 pm

      Your tomatoes sound beautiful! So happy you loved the recipe.

  • Randy August 2, 2023, 7:06 pm

    Your thoughts on adding feta cheese and some oregano to this salad. Thanks, Randy

    • Joanne August 8, 2023, 4:30 pm

      Hi Randy, Feta cheese would be excellent.

  • Pat July 14, 2023, 12:04 pm

    What kind of vinegar is used ?

    • Joanne July 19, 2023, 2:18 pm

      We use red wine vinegar, but white wine vinegar or champagne vinegar are also excellent.

  • Adam August 4, 2022, 1:26 pm

    Really tasty and versatile! Love the touch of mustard with honey.

  • DAL September 27, 2021, 10:40 pm

    Love the tahini recipe; will next make falafel.

  • Dorian May 19, 2021, 5:58 pm

    For years I had been eating this veggie salad combo without any kind of dressing. While it was good just plain, your dressing put it in a new level of deliciousness. Thank you for sharing this!

  • Kim Matthews September 5, 2018, 10:40 pm

    We call this “thunder and lightening”,made this for many years,just add Italian dressing and alittle sugar.


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