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5-Minute No-Cook Cucumber Tomato Onion Salad

5-Minute No-Cook Cucumber Tomato Onion Salad

I started making this the summer. My kitchen felt like a sauna every time I opened the oven. A few sliced veggies and a quick toss later, and I had a salad that tasted like it took way more effort than it actually did. Now it's my go-to whenever I want something fresh without breaking a sweat over the stove.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: cucumber and tomato salad, cucumber tomato onion salad, Side Dish
Cuisine: American
Calories: 104
Ingredients Equipment Method Notes

Ingredients
  

  • For the Salad
  • 1 large cucumber peeled, halved, and thinly sliced
  • 4 tomatoes halved and thinly sliced
  • 1 small red onion peeled and thinly sliced
  • 1 clove garlic minced
  • For the Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon sea salt
  • A pinch of raw sugar
  • Nine ingredients most of which you probably already have sitting in your kitchen right now. FYI, using ripe, in-season tomatoes makes a genuinely noticeable difference here.

Equipment

  • This might be the shortest equipment list you'll ever see for a recipe. Here's what to grab:
  • Sharp knife (for slicing cucumber, tomatoes, and onion)
  • Cutting board

Method
 

  1. Step 1- Combine the Vegetables
  2. Place the cucumber, tomatoes, onion, and garlic into a large bowl. There's no specific order that matters here just get everything into one bowl together.
  3. Step 2- Add the Dressing
  4. Toss the vegetables with the olive oil, red wine vinegar, Italian seasoning, pepper, salt, and sugar. Mix gently so the tomato slices don't break apart, but make sure everything gets evenly coated.
  5. Step 3- Let It Rest
  6. Let the salad stand at room temperature or in the fridge for about 15 to 30 minutes before stirring and serving. This resting period matters more than you'd think it gives the flavors time to actually meld together instead of just sitting on the surface.
  7. Step 4- Serve Your Way
  8. As the salad sits, liquid naturally accumulates from the tomatoes and cucumber. Serve with a slotted spoon if you want to avoid the extra liquid, or embrace it and use that liquid as a light dressing over greens. Crusty bread also works great for soaking up every last drop.

Notes

Nutrition Breakdown (Per Serving)

Here's exactly what you're getting per serving, based on 4 total servings from this recipe:
  • Calories- 104 kcal
  • Carbohydrates- 10g
  • Protein- 2g
  • Fat- 7g
  • Fiber- 3g
  • Sugar- 6g