Cucumber Tomato Onion Salad Italian Dressing

This crisp, juicy Cucumber Tomato Onion Salad Italian Dressing is made with ripe garden vegetables and a zesty homemade vinaigrette, ready in just 15 minutes. The tangy dressing marinates the ingredients as they sit, creating a refreshing flavor that brightens up any heavy meal. I make this every week when fresh produce starts overflowing at the market.

Why This Classic Works

The magic of this salad lies in the contrast between the sharp red onions and the cooling cucumbers. I used to chop everything randomly, but I realized that cutting the vegetables into uniform chunks ensures you get the perfect ratio of crunch and juice in every bite.

Another lesson I learned is about patience with the dressing. While you can eat it immediately, letting the bowl sit in the fridge for thirty minutes transforms the flavors completely. The vegetables soften slightly and absorb that herby, acidic kick that makes this dish so addictive.

Cucumber Tomato Onion Salad Italian Dressing Ingredients

• 2 large English cucumbers, sliced into half-moons
• 4 medium Roma tomatoes, chopped into bite-sized pieces
• 1/2 medium red onion, thinly sliced
• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How To Make Cucumber Tomato Onion Salad Italian Dressing

1. Prep Vegetables: Wash and dry all produce thoroughly before chopping the cucumbers and tomatoes into uniform bite-sized pieces.
2. Make Dressing: Whisk the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper in a small bowl until fully emulsified.
3. Combine and Toss: Place the vegetables in a large salad bowl, pour the dressing over the top, and toss gently until everything is evenly coated.

Recipe Tips

• Soak the onions: If raw onion is too sharp for your taste, soak the slices in ice water for 10 minutes before adding them to the salad.
• Seed the tomatoes: Removing the watery seeds from the tomatoes prevents the dressing from becoming too diluted as the salad sits.
• English cucumbers are best: These have thinner skins and fewer seeds than standard slicing cucumbers, so you don’t need to peel them.

What To Serve With Cucumber Tomato Onion Salad

This salad cuts through the richness of fatty meats beautifully. Serve it alongside grilled ribeye steaks or garlic butter chicken thighs for a balanced dinner. It also pairs perfectly with heavy pasta dishes like lasagna to add a fresh crunch.

How To Store

This salad tastes best on the day it is made but stays crunchy for about 2 days in the refrigerator. Store it in an airtight container to keep the onion aroma contained. I do not recommend freezing this dish as the vegetables will become mushy.

FAQs

• Can I use bottled dressing? Yes, you can use your favorite store-bought Italian dressing to save time, but start with less salt since bottled versions are often high in sodium.
• Do I need to peel the cucumbers? If you use English or Persian cucumbers, the skin is tender and adds great texture, but waxy standard cucumbers should be peeled.
• Can I add cheese? Absolutely, feta cheese crumbles or small mozzarella balls make delicious additions if you want to add a creamy element.

Nutrition

• Calories: 145 kcal
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 295mg
• Total Carbohydrate: 6g
• Protein: 1g

Try More Recipes:

• Italian Seafood Salad Christmas Eve
• Italian Grinder Pasta Salad
• Italian Pizza Pasta Salad With Pepperoni

Cucumber Tomato Onion Salad Italian Dressing

Recipe by Paula

Servings

4

servings

Prep time

15

minutes

Total time

15

minutes

Cucumber Tomato Onion Salad Italian Dressing combines crunchy cucumbers, juicy tomatoes, and sharp onions with a zesty herb vinaigrette in just 15 minutes. This vibrant side dish is perfect for summer barbecues or quick weeknight dinners. It is light, refreshing, and incredibly easy to prepare.

Ingredients

• 2 large English cucumbers, sliced into half-moons

• 4 medium Roma tomatoes, chopped into bite-sized pieces

• 1/2 medium red onion, thinly sliced

• 1/3 cup extra virgin olive oil

• 3 tablespoons red wine vinegar

• 1 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Directions

• Prep Vegetables: Wash and dry all produce thoroughly before chopping the cucumbers and tomatoes into uniform bite-sized pieces.
• Make Dressing: Whisk the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper in a small bowl until fully emulsified.
• Combine and Toss: Place the vegetables in a large salad bowl, pour the dressing over the top, and toss gently until everything is evenly coated.