Cucumber Tomato Salad with Red Onion, Fresh Herbs & Zesty Dressing

Cucumber Tomato Salad with Red Onion, Fresh Herbs & Zesty Dressing

A refreshing no-cook cucumber tomato salad made with crisp cucumbers, juicy cherry tomatoes, sweet red bell pepper, crunchy red onion, and fresh parsley. A simple extra-virgin olive oil and lemon dressing brings bright, zesty flavor. Perfect for summer barbecues, picnics, potlucks, healthy lunches, and everyday side dishes. Ready in 15–25 minutes and serves 4–6.

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Course: Lunch, Salad, Side Dish, Summer Salad

Cuisine: American, Mediterranean-Inspired

Keyword: Cucumber Tomato Salad, Cucumber Tomato Salad with Red Onion, Fresh Herbs & Zesty Dressing, Easy Cucumber Tomato Salad, Fresh Herb Cucumber Salad, Fresh Vegetable Salad, Healthy Summer Salad, Lemon Olive Oil Salad, Mediterranean Cucumber Salad, No Cook Vegetable Salad, Tomato Cucumber Red Onion Salad

Calories: 95kcal

Equipment

Large mixing bowl For combining the fresh vegetables.
small mixing bowl For preparing the lemon-olive oil dressing.
Sharp kitchen knife
cutting board
whisk
Measuring cups and spoons
Large serving spoons For gently tossing the salad.
Salad serving bowl
Airtight food storage container

Ingredients

2 large cucumbers, diced
2 cups cherry tomatoes, halved
1 whole red bell pepper, diced
1/2 medium red onion, thinly sliced or finely diced
1/4 cup fresh parsley, chopped
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper

Instructions

Wash the cucumbers, cherry tomatoes, and red bell pepper thoroughly under cool running water.
Trim the cucumber ends and cut the cucumbers into bite-sized chunks or quartered slices.
Remove any stems and slice the cherry tomatoes in half.
Remove the red bell pepper stem, seeds, and white inner membranes, then dice into small pieces.
Peel and thinly slice or finely dice the red onion. Wash, dry, and chop the fresh parsley.
Combine cucumbers, cherry tomatoes, red bell pepper, red onion, and parsley in a large mixing bowl.
In a small bowl, whisk extra-virgin olive oil, fresh lemon juice, salt, and black pepper until lightly combined.
Pour the lemon-olive oil dressing over the vegetables and gently toss until everything receives an even coating.
Allow the salad to rest for approximately 5–10 minutes to blend flavors, or refrigerate briefly for a chilled version.
Stir gently, garnish with additional fresh parsley if desired, and serve immediately.

Notes

Prep time: 15 minutes. Cook time: 0 minutes. Optional resting time: 5–10 minutes. Total time: 15–25 minutes. Servings: 4–6. Nutrition estimates assume six servings and include the complete olive oil dressing. Choose fresh, firm cucumbers and ripe cherry tomatoes. English or Persian cucumbers work especially well because of their tender skins and small seeds. Regular cucumbers also work; peel thick skins and remove large watery seeds if desired. Halve cherry tomatoes to expose their juicy centers. Dice red bell pepper into small, evenly sized pieces. Slice red onion thinly or dice finely to distribute its flavor evenly. For a milder onion flavor, soak slices in cold water for approximately five minutes and drain thoroughly. Wash and dry all vegetables before mixing to avoid diluting the dressing. Whisk extra-virgin olive oil, fresh lemon juice, salt, and black pepper immediately before adding to the vegetables. Let the salad rest briefly for 5–10 minutes to blend flavors. Avoid dressing the vegetables too far in advance because salt draws out moisture. Optional additions include crumbled feta, sliced Kalamata olives, cooked chickpeas, diced avocado, fresh basil, dill, mint, or a small amount of honey in the dressing. For meal preparation, refrigerate prepared vegetables and dressing separately and combine shortly before serving. Refrigerate leftovers promptly at 40°F (4°C) or below in an airtight container and enjoy within approximately two days for best quality. Drain excess liquid before serving leftovers if necessary. Freezing is not recommended because cucumbers and tomatoes lose their crisp texture after thawing.

Nutrition