Name: Cucumber-Onion-Tomato Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 cup English cucumber, thickly sliced ~1/4" into half-rings; 1 cup Roma tomatoes, cut into thick chunks; 1 cup of red onion, thinly sliced into half rings; ¾ cup canola or grapeseed oil; ¼ cup red wine vinegar; 1 tbsp. Dijon mustard (see Recipe Note #1); Salt & freshly ground black pepper to taste; Optional: fresh or dried herbs

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Cucumber-Onion-Tomato Salad is a lightning-quick, easy salad that pairs nicely with spicy dishes. Vegan & gluten-free.

Cucumber-Tomato-Onion Salad on a white, ceramic plate with a green rim.

Cucumber-Onion-Tomato Salad: A happy accident

(Updated post.)

I also call this easy side dish "Accidental Salad." Why?

This incredibly easy, healthy cucumber-onion-tomato salad came about one time when I was casting about the refrigerator trying to decide what I could possibly throw together for a vegetable.

I had only a cucumber in the refrigerator and a tomato in the fruit basket. No lettuce was to be found. Rooting through the pantry turned up a red onion.

And there it was: I decided to thinly slice the onion and toss it with chunks of cucumber and tomato in a light vinaigrette dressing and called it salad.

Cucumber-Tomato-Onion Salad in a glass bowl

I now make cucumber-onion-tomato salad (cumbersome name, I know, but...?) on purpose all the time.

I especially like to serve it with spicy dishes like curries or Jerk Chicken.

The salad is cool and also acts as a nice palate cleanser. It's a similar concept to the raitas served in Indian cuisine.

In the recipe below, the dressing will make way more than you need.

This is the Flipped-Out Food MO: make large quantities of stuff so you have it on-hand later for busy times.

I store extra dressing in a jar so that all I have to do is give it a shake before putting it on my salad.

Dietary notes

Cucumber-onion-tomato salad is gluten-free and vegan (provided that you use a vegan-friendly dijon mustard).

Be sure to check out the recipes that pair well with this salad (below). Enjoy!

Cucumber-Tomato-Onion Salad in a red and white porcelain bowl. The salad is garnished with a sprig of dill, and sits in front of a storage container with more of the salad.

—xoxo Michelle

This salad is a nice, light option to bring to a potluck. For more potluck ideas, check out my Virtual Memorial Day Potluck Recipes Roundup!

RECIPE

Cucumber-Onion-Tomato Salad

Yield: 4 -6

Prep Time: 10 minutes

Total Time: 10 minutes

A cool, light salad that comes together in less than 10 minutes. Pairs well with spicy dishes.

Ingredients

FOR THE SALAD:

1 cup English cucumber, thickly sliced ~¼" into half-rings
1 cup Roma tomatoes, cut into thick chunks
1 cup of red onion, thinly sliced into half rings

FOR THE DRESSING:

¾ cup canola or grapeseed oil
¼ cup red wine vinegar
1 tbsp. Dijon mustard (see Recipe Note #1)
Salt & freshly ground black pepper to taste
Optional: fresh or dried herbs

Instructions

Add the ingredients for the dressing to a jar with a tight-fitting lid and shake.
Combine ingredients for the salad in a bowl. Toss with about ⅓ of the dressing. Reserve remaining dressing in the refrigerator; bring to room temperature and re-shake before use (see Recipe Note #2).

Notes

Many dijon mustards are not vegan. Westbrae Organic Dijon Style Mustard is a safe bet (it's on PETA's official list of vegan condiments!).
This recipe makes extra dressing to use on additional salads (it's great on leafy greens as well!). Keep the leftover dressing in the refrigerator for up to 1 month.

Nutrition Information:

Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 150Total Fat: 15gTrans Fat: 0gCholesterol: 0mgSodium: 182mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 2g

Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!

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Cucumber-onion-tomato salad pairs well with:

Jerk Chicken made with my Angry Jerk Sauce

A serving of Coconut-Habanero Rice in a black bowl with white swirls.

Coconut-Habañero Rice

Thai Green Curry

Pork Salsa Verde

Comments

Eb Gargano | Easy Peasy Foodie says

January 10, 2019 at 10:25 am

I love accidental recipes!! And this one looks so up my street. I make salads similar to this all the time. It's a huge advantage not having lettuce in the mix as you can dress it ahead of time and keep any leftovers in the fridge with no worries about soggy lettuce!! Eb x

- Michelle says
  
  January 11, 2019 at 8:00 am
  
  Thank you, Eb! You're absolutely right: salads like this do keep well in the fridge for an easy side later on. I like to eat the leftovers atop cottage cheese—or even rice!
  
Monika Dabrowski says

January 08, 2019 at 2:25 pm

Happy New Year! This is exactly what we need to be eating a lot of at the moment, only light healthy stuff! Thank you for joining in with #CookBlogShare

- Michelle says
  
  January 08, 2019 at 2:38 pm
  
  Thanks, Monika! Happy New Year to you!! You and me both. My waistline is thanking me already! 😛