Cucumber tomato red onion salad is a bright, fresh and delicious side dish that also works as a condiment. It’s great with chicken, pork or lamb as well as in grain bowls and stuffed pitas.

Today I am Key West bound!

This is a 2-year delayed trip with my mother-in-law, sister-in-law and some aunts and female cousins in my husband's family. It's all about the girl time, and I cannot wait!

The weather is looking perfect, and the house we're staying in is absolutely gorgeous. Bring on the sunshine and sand!

But OK, first, let’s move along to the food.

Today’s recipe for cucumber tomato and red onion salad is one you’ve kinda sorta almost seen before here on the site.

It’s been in photos, it’s been mentioned with other recipes and yet it’s never gotten any love or attention.

That changes now.

This sassy little dish is part side and part condiment, depending on how you use it.

It’s full of crisp cucumber, juicy tomatoes, red onion, fresh basil and a simple balsamic vinegar and olive oil dressing.

The flavors are incredible together and despite its simplicity, it’s really very delicious.

This recipe is one I absolutely make anytime I am making my easy oven chicken shawarma or slow cooker chicken shawarma. (And then I use the extras from those to make these scrumptious chicken shawarma rice bowls for lunch later in the week.)

It adds great flavor, brightness, freshness and oomph to the whole meal.

(You might also like this sliced cucumber salad for a different type of light and tangy side dish.)

Here are some other ideas of how to use this salad:

- Pair with tandoori chicken or a spicy roasted or grilled chicken

- Serve on top of or alongside pork or lamb burgers

- Add to rice bowls or grain bowls

- Stuff into pitas along with some hummus and/or chicken

- Add to any Middle Eastern or Mediterranean spread

Really, it’s very versatile. Which is maybe why I make it so often!

(And if you love this, check out my mom’s marinated veggie salad. We use this as a side dish all summer long and it’s a huge hit at get togethers and BBQs.)

But back to today’s recipe - let’s get fixing.

Now, I’ve got some notes and substitutions coming up on how to make this cold veggie salad. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making cucumber tomato red onion salad:

• Cucumber: I prefer a hot house or English cucumber because they have fewer seeds and you don’t have to peel them. You can substitute a regular cucumber as well. You’ll need about 2 cups total.
• Tomatoes: Using a pint of cherry tomatoes is convenient, and they are available year-round with good flavor. However, you can also substitute a regular large tomato for this recipe. I’ve done that in the summertime when they are SO good.
• Red onion: If the pungency of the red onion is an issue for you, chop the red onion and soak the pieces in cold water for about 5-10 minutes. Then drain the water off and use the onion.
• Basil: Fresh basil is my go-to, but you could also swap in some fresh mint. Or use a combination of the two herbs. But do wait to add them until you are ready to serve so they don’t brown or wilt in the refrigerator.

Otherwise, this is an easy condiment or side dish to prep ahead.

Get everything combined, except that basil, in a bowl and store it in the refrigerator until you are ready to use it.

Add the basil just before serving and you are good to go.

Same goes for the leftovers.

Keep them in the fridge and use for several days. If the basil has been mixed in, it may wilt a bit, but the salad still tastes great.

I hope you give this a try soon as a way to brighten up your delicious meals.

Enjoy!

XO

Kathryn