This Easy Cucumber Tomato Onion Salad is a refreshing and healthy dish, perfect for a light meal or side. Combining crisp cucumbers, juicy tomatoes, and tangy onions with a simple lemon-olive oil dressing, it’s quick to prepare and full of vibrant flavours. It is ideal for summer or any time you crave something fresh.
Ingredients
For Dressing:
- 2 tbsp Amazon Fresh Olive Oil, Recommended
- 1 tbsp Lemon Juice
- 1/2 tsp Salt
For Salad:
- 2 cups Sliced Cucumber
- 1 1/2 cups Sliced Tomatoes
- 1/4 cup Sliced Red Onion
- 1/4 cup Chopped Wild Coriander Leaves
- 1/2 tbsp Chopped Green Chili
- 1 tbsp Wang Roasted Sesame Seeds, Recommended
- 3 tbsp Salad Dressing
Equipment & Tools
- Mixing Bowl
- Cutting Board
- Knife
- Measuring Spoon
- Measuring Cup
- Serving Plate
Instructions
Prepare the Dressing:
In a mixing bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and 1/2 teaspoon of salt.
Stir the ingredients well with a spoon until they are fully mixed. Set the dressing aside.
Prepare the Salad:
In a large bowl, add the sliced cucumber, sliced tomatoes, sliced onion, chopped wild coriander leaves, chopped green chilli, and roasted sesame seeds.
Pour the prepared dressing over the salad.
Toss everything together gently with a spoon to ensure the dressing coats all the vegetables.
Serve immediately and enjoy your fresh Cucumber Tomato Onion Salad!
Our Other Recipes:
Variations
Add Avocado: Incorporate diced avocado for a creamy texture and extra richness.
Use Feta Cheese: Crumble some feta cheese on top for a tangy, savoury twist.
Include Olives: Add sliced black or green olives for a briny flavour that complements the freshness of the vegetables.
Tips
Chill Before Serving: Refrigerate the salad for 15-20 minutes before serving to enhance the flavours and keep it cool.
Slice Evenly: Ensure all the vegetables are sliced evenly for a uniform texture and appearance.
Toast Sesame Seeds: Lightly toast the sesame seeds before adding them to bring out their nutty flavour and add a bit of crunch.
Our Other Recipes:
Easy Cucumber Tomato Onion Salad Recipe
Equipment & Tools
- Mixing Bowl
- Cutting Board
- Knife
- Measuring Spoon
- Measuring Cup
- Serving Plate
Ingredients
For Dressing:
- 2 tbsp Amazon Fresh Olive Oil, Recommended
- 1 tbsp Lemon Juice
- ½ tsp Salt
For Salad:
- 2 cups Sliced Cucumber
- 1 ½ cups Sliced Tomatoes
- ¼ cup Sliced Red Onion
- ¼ cup Chopped Wild Coriander Leaves
- ½ tbsp Chopped Green Chili
- 1 tbsp Wang Roasted Sesame Seeds, Recommended
- 3 tbsp Salad Dressing
Instructions
Prepare the Dressing:
- In a mixing bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and 1/2 teaspoon of salt.
- Stir the ingredients well with a spoon until they are fully mixed. Set the dressing aside.
Prepare the Salad:
- In a large bowl, add the sliced cucumber, sliced tomatoes, sliced onion, chopped wild coriander leaves, chopped green chili, and roasted sesame seeds.
- Pour the prepared dressing over the salad.
- Toss everything together gently with a spoon to ensure the dressing coats all the vegetables.
- Serve immediately and enjoy your fresh Cucumber Tomato Onion Salad!
Video
Nutrition
Our Other Recipes:
Frequently Asked Question
What should you serve with cucumber tomato onion salad?
Cucumber Tomato Onion Salad pairs well with grilled chicken, fish, or steak for a light and balanced meal. It’s also a great side dish for burgers, sandwiches, or BBQs. You can serve it with a slice of crusty bread or alongside pasta for a refreshing contrast.
Can I make this salad ahead of time?
Yes, you can prepare it a few hours ahead, but add the dressing just before serving to keep the vegetables fresh and crisp.
Can I use other vegetables?
Absolutely! You can add bell peppers, radishes, or lettuce for extra crunch and color.
Is there a substitute for lemon juice?
You can use vinegar (like apple cider or white wine vinegar) instead of lemon juice for a slightly different tangy flavor.
How long will the salad last in the fridge?
The salad can be stored in the fridge for up to 1-2 days, but it’s best enjoyed fresh.
