I’m always so happy to have this summery salad in our fridge. This tomato cucumber onion salad keeps in the fridge for 2 to 3 days. As it sits, the 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 that I eat them with a spoon. I also love our cherry tomato salad and this creamy cucumber salad inspired by our homemade tzatziki sauce.
Key Ingredients
Cucumber: I prefer English or Hothouse cucumbers for this salad since they have thinner skin and don’t require removing any seeds. Smaller Persian cucumbers are also perfect. I also use these varieties when making my easy cucumber salad. Tomato: Any fresh, ripe tomato works for this salad. I used a mixed box of cherry tomatoes in the video and photos. So pretty! Onion: Use a sweet onion in this salad. Look for Walla Walla sweet onions, or try Vidalia. The sweeter varieties of onion add crunch without overpowering the salad. Parsley: This chopped salad is inspired by tabbouleh, a delicious salad popular across the Middle East that uses a generous amount of parsley. You can use flat-leaf or curly parsley, although I find it easier to chop the curly parsley into tiny bits for this salad. Easy dressing: My easy salad dressing is similar to what I use when making my orzo pasta salad or this easy chickpea salad. Start with vinegar (or use fresh lemon), then whisk in a bit of Dijon mustard, honey, salt, pepper, and olive oil. It’s fresh and light and works beautifully with the juices from the chopped tomatoes and cucumber. For a vegan dressing, substitute the honey for maple syrup or agave nectar.
What to Serve with Chopped Cucumber Tomato Salad
The options for serving this colorful tomato cucumber and onion salad are truly endless. I love to spoon it generously over scrambled eggs. You can also incorporate it into lunch or dinner by stirring it into rice, quinoa, or other cooked grains or using it as a flavorful topping for baked trout, skillet chicken, or baked pork chops. This salad can also add a burst of color and crunch to more substantial salads, making them even more delicious. For a pretty appetizer or snack, try spooning it over creamy hummus and serving it with homemade pita. You can add it to cold soups like gazpacho or enjoy it on top of grilled bread like tomato bruschetta. I’ve even served it as a fresh salsa with homemade tortilla chips. I love this salad so much! 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 2Whisk the vinegar (or lemon juice), olive oil, mustard, and honey until blended in a liquid measuring jug or medium bowl. 3Season the dressing with salt and fresh ground black pepper (I typically use about 1/2 teaspoon of fine sea salt). 4Pour the dressing over the salad and toss. Taste and adjust with more salt and pepper as needed. 5Serve or cover and keep in the fridge for up to 3 days. Stir to redistribute the dressing before serving.
