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

Cucumber-Onion-Tomato Salad

A cool, light salad that comes together in less than 10 minutes. Pairs well with spicy dishes.
Course Salad
Keyword cucumber salad, vegan recipe, vegan salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 -6
Author Michelle Frank



  • 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


  1. Add the ingredients for the dressing to a jar with a tight-fitting lid and shake.
  2. Combine ingredients for the salad in a bowl. Toss with about 1/3 of the dressing. Reserve remaining dressing in the refrigerator; bring to room temperature and re-shake before use (see Recipe Note #2).

Recipe Notes

  1. 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!).
  2. 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.