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Summer Tomato, Onion & Cucumber Salad


Makes: 6 servings, about 1 1/2 cups each

Per serving:
58 calories;
3 g fat (0 g sat, 2 g mono);
0 mg cholesterol;
8 g carbohydrate;
1 g added sugars;
1 g protein; 2 g fiber;
202 mg sodium;
264 mg potassium.

Nutrition bonus: Vitamin C (20% daily value).

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Rate this recipe 4.5/5 (2 Votes)


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


Servings 6
Adapted from


Step 1

1. Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.
2. 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.
3. Just before serving, add herbs and toss again.


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