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A cucumber tomato red onion salad with basil and a balsamic dressing in a clear bowl
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Cucumber Tomato Red Onion Salad

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.
Prep Time10 minutes
Total Time10 minutes
Yield: 4 cups

Ingredients

  • 1 English cucumber, seeded and chopped
  • 1 pint cherry tomatoes, halved
  • ⅓ cup chopped red onion
  • ¼ cup chopped fresh basil (or use fresh mint)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Scant ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

  • In a medium bowl, combine the cucumber, tomato and red onion. Drizzle with the olive oil and balsamic vinegar and sprinkle with the salt and black pepper. Mix well to combine.
  • If making ahead, cover and refrigerate until ready to use, up to 2 days.
  • When ready to serve, add the fresh chopped basil and stir to combine.

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Notes

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.
Ways 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
Leftovers will keep, covered, in the refrigerator for 3-4 days. (The basil may brown and wilt after a day or so.) Stir well before using.

Nutrition

Serving: 1serving | Calories: 63kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 82mg | Fiber: 1g | Sugar: 2g
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