This tomato onion salad is light, zesty, slightly spicy, and ready in just 10 minutes! The ingredients are super simple but it's all about the tomato juice in the dressing, so make sure you have crusty bread for dipping! This is a perfect make-ahead side that pairs perfectly with everything from weeknight casseroles to summer BBQs.
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Why You’ll Love This Italian Tomato Salad
This tomato salad is one of those simple dishes where the sum is so much greater than the parts. At first glance, it might seem too basic — just tomatoes, cucumbers, onions, and a few pantry staples. No fancy herbs, nothing fussy. But that’s exactly where the magic lies.
The tomatoes take center stage here, and more specifically, their juices. Combined with tangy red wine vinegar, a touch of olive oil, and just the right amount of salt and pepper, those juices create a bold, flavorful dressing all on their own. Growing up, Grandma would actually add more tomatoes to the juices a few days after making it when much of the salad had been eaten because it was that good.
It’s the kind of salad you’ll want to scoop up with a piece of crusty bread to soak up every last drop. Here is why you’ll love this tomato and cucumber salad recipe:
- Quick and easy
- Pairs with almost any meal
- Great for make ahead
- Bold, fresh, and bursting flavor
Ingredient Information And Substitutions
- Tomatoes- Use ripe, in-season tomatoes like heirloom, vine-ripened, and homegrown for the best flavor and juiciness.
- Cucumbers- Seedless or English cucumbers are ideal. You can leave the peel on or off — your choice!
- Onions- A regular yellow or red onion works. For a milder bite, soak the sliced onions in cold water for 10 minutes.
- Jalapeños- Optional, but add a nice heat. You can omit them entirely or swap them for a Serrano pepper.
- Olive oil & red wine vinegar- These make up the light dressing. Don't be heavy handed on these- it's all about the tomato juice.
- Salt & pepper- Adjust to taste. Start light, you can always add more.
How To Make This Cucumber And Tomato Salad
Step 1- Combine the veggies.
Add the tomatoes, onions, cucumbers, and jalapeños to a large bowl. Season with salt and pepper to taste. Lightly drizzle with olive oil and red wine vinegar.
Step 2- Chill and Press.
Cover and refrigerate for at least one hour. Occasionally press down gently with a large spoon to squeeze out more juice.
Serve chilled, ideally with crusty Italian bread to soak up all that flavorful juice!
Frequently Asked Questions
I like to cut tomatoes into wedges to keep them juicy and easy to eat. They hold their shape and release just enough juice to help create that delicious, light dressing.
Look for ripe, juicy varieties like heirloom or vine-ripened tomatoes. Homegrown tomatoes bring unbeatable flavor, but store-bought ripe ones work beautifully too. Probably best to skip cherry tomatoes for this one.
For this simple cucumber tomato salad, use a light drizzle of olive oil and red wine vinegar with salt and pepper. The real magic comes from the tomato juices that develop as it rests and as you press on the tomatoes periodically.
Tips For Making This Tomato And Cucumber Salad Recipe
- Use ripe, juicy tomatoes. They’re the heart of this salad and the source of that delicious, flavor-packed juice! Ripe tomatoes are firm with a slight give when squeezed and heavy for their size.
- Let it rest before serving. This salad tastes best after sitting for a few hours — or even overnight — so the flavors can fully meld together.
- Press the salad for more juice. Just like Grandma did, use the back of a spoon to gently press down on the salad in the bowl a few times as it rests. This helps release more tomato juice into the dressing.
- Adjust the spice level. If you don’t love spicy food, feel free to remove the jalapeño seeds or skip them entirely. One jalapeño adds a mild kick, while two make it pretty spicy!
- Don't overdress. A light hand with oil and vinegar is key to letting the tomatoes shine.
- Ingredients to prep ahead- Slice the onions and cucumbers, and store them separately to mix just before serving.
- Leftovers and storage- Store this fresh veggie salad in an airtight container in the fridge up to 5 days. Freezing isn’t recommended, as the tomatoes and cucumbers become watery and lose their texture.
What To Serve With Cucumber Tomato And Onion Salad
This crisp, refreshing salad is one of those side dishes that works with just about anything. Whether you're firing up the grill, pulling together a cozy weeknight dinner, or hosting a summer potluck, this tomato cucumber salad recipe fits right in. If you want to turn this salad into a complete meal, try serving it alongside these delicious recipes:
Other Salad Recipes To Try
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Tomato Onion Salad
Equipment
Ingredients
- 3 pounds tomatoes, cut into small wedges
- 1 onion, thinly sliced
- 1 large seedless cucumber peeled and sliced
- 1 jalapeño sliced
- 2 Tabelspoons Extra virgin olive oil, to taste
- 1 Tablespoon Red wine vinegar, to taste
- ½ teaspoon Kosher salt, to taste
- ¼ teaspoon Ground black pepper, to taste
Instructions
- Combine the tomatoes, onions, cucumbers and jalapeños in a large bowl.
- Season with salt and pepper to taste and dress lightly with oil and vinegar. Use a light hand with the oil and vinegar (remember, the idea is for the juice to be the center of the dressing, not the vinegar!).
- Cover and refrigerate for at least an hour, periodically use a large spoon to lightly press down and squeeze more juice out.
- Serve with plenty of crusty Italian bread to sop up the juice!
Video
Notes
- Use ripe, juicy tomatoes. They’re the heart of this salad and the source of that delicious, flavor-packed juice! Ripe tomatoes are firm with a slight give when squeezed and heavy for their size.
- Let it rest before serving. This salad tastes best after sitting for a few hours — or even overnight — so the flavors can fully meld together.
- Press the salad for more juice. Just like Grandma did, use the back of a spoon to gently press down on the salad in the bowl a few times as it rests. This helps release more tomato juice into the dressing.
- Adjust the spice level. If you don’t love spicy food, feel free to remove the jalapeño seeds or skip them entirely. One jalapeño adds a mild kick, while two make it pretty spicy!
- Don't overdress. A light hand with oil and vinegar is key to letting the tomatoes shine.
- Ingredients to prep ahead- Slice the onions and cucumbers, and store them separately to mix just before serving.
- Leftovers and storage- Store this fresh veggie salad in an airtight container in the fridge up to 5 days. Freezing isn’t recommended, as the tomatoes and cucumbers become watery and lose their texture.
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