Easy Baked Salmon Recipe

Chopped Tomato, Onion and Cucumber 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. Jump to the Chopped Tomato, Onion, and Cucumber Salad Recipe or read on to see our tips for making it.

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.

Creamy Tzatziki Cucumber Salad with Greek YogurtIf you love fresh salads, try our Creamy Tzatziki-Inspired Cucumber Salad. It’s easy to make and since we use Greek yogurt for the dressing, it’s only 30 calories per serving.

How to Make the Best Tomato, Onion and Cucumber Salad

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.

How to Make 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 Recipe

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.

The options for serving this colorful 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 Recipe

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Chopped Tomato, Onion and Cucumber Salad

  • PREP
  • TOTAL

This easy chopped tomato and cucumber 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

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 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

Directions

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

    In 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.

    Pour 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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1 comment… Leave a Comment
  • 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.

    Reply

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