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Summer Tomato, Onion & Cucumber Salad

Summer Tomato, Onion & Cucumber Salad

Fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed simply with vinegar and oil makes the most simple salad possible—think of it as the Southern counterpart to the classic Italian tomato-and-mozzarella salad. It is best enjoyed at the height of summer, when tomatoes and cucumbers are fresh from the garden.


  • 3 tablespoons rice vinegar
  • 1 tablespoon canola oil
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper, or more to taste
  • 2 medium cucumbers
  • 4 medium tomatoes, cut into ½-inch wedges
  • 1 Vidalia or other sweet onion, halved and very thinly sliced
  • 2 tablespoons coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon


  • Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.
  • Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.
  • Just before serving, add herbs and toss again.


  • Prepare through Step 2 up to 1 hour ahead.

AUTHOR Virginia Willis
BRAND EatingWell

YIELD 6 servings, about 1 ½ cups each
ACTIVE TIME 20 minutes
TOTAL TIME 50 minutes (including 30 minutes marinating time)


Per serving 58 Calories
Total Fat 3 g
Saturated Fat 0 g
Mono Saturated Fat 1 g
Cholesterol 0 mg
Sodium 202 mg
Fiber 2 g
Protein 1 g
Potassium 264 mg
Added Sugars 1 g
Total Sugars 6 g
Calcium 27 mg
Folate 30 mcg
Vitamin E 1 mg
Carbohydrate Servings ½

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