This tomato and onion salad is bright, tangy, lightly spicy, and ready in about 10 minutes. With just a few pantry ingredients, the tomatoes’ own juice becomes the star of the dressing—serve with crusty bread to soak it up. It’s an ideal make-ahead side for weeknight dinners or summer barbecues.
Why You’ll Love This Italian Tomato Salad
This salad proves that simple ingredients can deliver remarkable flavor. At first glance it’s just tomatoes, cucumbers, onions and a few seasonings, but the key is the tomato juices. Mixed with a splash of red wine vinegar, a drizzle of olive oil, and a bit of salt and pepper, those juices create a bright, savory dressing without needing elaborate herbs or techniques.
It’s the kind of salad you’ll want to eat with a hunk of crusty bread to soak up every last drop. Highlights:
- Quick and easy to prepare
- Versatile with many main dishes
- Makes ahead and keeps well in the fridge
- Fresh, bold flavor driven by tomato juices
Ingredient Information And Substitutions
- Tomatoes — Use ripe, in-season tomatoes such as heirloom or vine-ripened for best flavor and maximum juice.
- Cucumbers — Seedless or English cucumbers work well. Peel or leave the skin on according to preference.
- Onions — Red or yellow onion are fine. For a milder bite, soak thin slices in cold water for 10 minutes and drain.
- Jalapeño — Optional for heat. Remove seeds for a milder flavor, or substitute a serrano if you want more kick.
- Olive oil & red wine vinegar — Keep these light; the tomato juice should be the dressing’s base.
- Salt & pepper — Season to taste, adding gradually so you don’t over-salt.
How To Make This Cucumber And Tomato Salad
Step 1 — Combine the vegetables.
Place the tomato wedges, sliced onion, cucumber and jalapeño in a large bowl. Season with salt and pepper, then add a light drizzle of extra virgin olive oil and a splash of red wine vinegar.
Step 2 — Chill and press.
Cover and refrigerate for at least one hour. Every so often, press down gently with a large spoon to coax more tomato juice out into the dressing.
Serve chilled with plenty of crusty bread to sop up the delicious juices.
Frequently Asked Questions
Wedge-cut tomatoes work well: they stay juicy, hold their shape, and release enough juice to form the dressing.
Choose ripe, juicy varieties like heirloom or vine-ripened. Homegrown are ideal, but ripe store-bought tomatoes work too.
A light drizzle of olive oil and red wine vinegar with salt and pepper is all you need. Let the tomato juices do most of the work.
Tips For Making This Tomato And Cucumber Salad Recipe
- Use ripe, juicy tomatoes. They’re the foundation of the flavor and the source of the dressing’s juice.
- Let it rest. The salad develops more flavor after a few hours or overnight in the fridge.
- Press for more juice. Gently pressing the salad while it rests helps release extra tomato juices into the dressing.
- Control the heat. Remove jalapeño seeds for milder spice or omit the pepper entirely.
- Don’t overdress. A little oil and vinegar go a long way—this recipe relies on tomato juice for most of the dressing.
- Prep ahead. Slice onions and cucumbers in advance and store separately; combine with tomatoes shortly before serving for maximum freshness.
- Storage. Keep leftovers in an airtight container in the refrigerator for up to 5 days. Avoid freezing, which ruins texture.
What To Serve With Cucumber Tomato And Onion Salad
This refreshing salad pairs well with grilled meats, roasted chicken, hearty casseroles, or a simple antipasto spread. It complements summer cookouts and casual dinners alike. Serve it alongside crusty bread and any main you enjoy for a bright, cooling side.
Other Salad Recipes To Try
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Grilled Peach and Burrata Salad
-
Red Cabbage Salad
-
Avocado, Corn and Black Bean Salad
-
7 Layer Taco Salad
Tomato Onion Salad
Jessy Freimann
Equipment
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chefs knife
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cutting board
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mixing bowl
Ingredients
- 3 pounds tomatoes, cut into small wedges
- 1 onion, thinly sliced
- 1 large seedless cucumber, peeled and sliced
- 1 jalapeño, sliced (optional)
- 2 tablespoons 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 jalapeño in a large bowl.
- Season with salt and pepper and dress lightly with olive oil and red wine vinegar. Use a light hand so the tomato juice remains the primary dressing.
- Cover and refrigerate for at least one hour. Periodically press down with a large spoon to release more tomato juice.
- Serve chilled with crusty Italian bread to sop up the juices.
Notes
- Use ripe, juicy tomatoes. They are the source of the dressing and the salad’s best flavor.
- Let it rest. Allow flavors to meld for a few hours or overnight.
- Press for more juice. Gently pressing the salad as it rests releases additional tomato juices.
- Adjust spice level. Remove jalapeño seeds for milder heat or omit the pepper if desired.
- Don’t overdress. A small amount of oil and vinegar is enough—tomato juice should lead.
- Prep ahead. Slice onions and cucumbers in advance and store separately until ready to combine.
- Storage. Refrigerate leftovers in an airtight container up to 5 days; do not freeze.