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.
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.
If 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.
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.
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
You May Also Like These Salads with Tomato and Cucumber
- We love this couscous salad with arugula, cucumbers, and feta cheese.
- This feta topped cherry tomato salad has been on repeat lately. We could eat it every day!
- One of our most popular recipes, these light lemony chicken breasts are served with a salad of cucumber, tomatoes, and feta.
Chopped Tomato, Onion and Cucumber Salad
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.
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
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.
Food Travel: Our Lives Outside the Kitchen
We spent 5 days exploring the San Juan Islands in Washington State. See what we did and where we ate while we were there. Read More…