Cucumber-Onion-Tomato Salad is a lightning-quick, easy salad that pairs nicely with spicy dishes. Vegan & gluten-free.
Cucumber-Onion-Tomato Salad: A happy accident
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.
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.
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!
I’m linking Cucumber-Onion-Tomato Salad with:
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!
- #CookBlogShare, a weekly food blogger recipe sharing party hosted this week by Everyday Healthy Recipes.
- I linked this up with a previous #CookBlogShare as well.
- #CookOnceEatTwice, for recipes that are just as good left-over as they are when you made them, hosted by Searching for Spice.
- The What’s For Dinner Sunday Linkup at The Lazy Gastronome.
- Delicious Dishes Recipe Party, a weekly link party where bloggers share their most delicious recipes and check out other bloggers’ amazing recipes, hosted by Walking on Sunshine.
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
- 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).
- 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!
Don’t miss a thing!
Jerk Chicken made with my Angry Jerk Sauce