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Zesty Lemon Herb Cucumber Tomato Onion Salad

Zesty Lemon Herb Cucumber Tomato Onion Salad

Want a salad so light it barely registers on the calorie count, but so zesty it still steals the spotlight? This Zesty Lemon Herb Cucumber Tomato Onion Salad delivers bright citrus flavor in every bite without weighing you down even a little. I started making this on the hottest days of summer when even the thought of a heavy dressing felt like too much.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6
Course: cucumber and tomato salad, cucumber tomato onion salad, DINNER
Cuisine: American
Calories: 22
Ingredients Equipment Method Notes

Ingredients
  

  • This recipe keeps things minimal letting fresh produce and bright citrus do all the work. Here's exactly what you need.
  • 1 English cucumber sliced
  • 1 cup chopped tomatoes
  • 1/2 cup chopped red onion
  • 1/4 cup rice vinegar
  • Zest and juice of 1 lemon about 3 tablespoons
  • 1 teaspoon lemon pepper
  • Chopped dill optional
  • Seven ingredients and most of them are things you probably already have in your kitchen. FYI, lemon pepper seasoning genuinely makes a difference here it's not just salt and pepper with extra steps.

Equipment

  • This recipe keeps the tool list refreshingly short. Here's what to grab:
  • Sharp knife (for chopping cucumber, tomato, and onion)
  • Cutting board
  • Large serving bowl
  • Small bowl (for mixing the dressing)
  • Whisk or fork (for combining the dressing ingredients)
  • No stove, no oven, no blender required. This is about as low-effort as recipes get while still delivering serious flavor.

Method
 

  1. Step 1- Chop Your Vegetables
  2. Chop the cucumber, tomato, and onion, then place everything in a large serving bowl. Keep the pieces relatively bite-sized so every forkful gets a good mix of textures.
  3. Step 2- Make the Dressing
  4. In a small bowl, mix the rice vinegar, lemon zest, lemon juice, and lemon pepper. Whisk together until fully combined. The mixture should smell bright and citrusy before it even hits the vegetables.
  5. Step 3- Combine and Taste
  6. Add the dressing to the main serving bowl with the chopped vegetables. Toss well, then taste test and add salt if needed. Every batch of tomatoes and cucumbers is a little different, so trust your taste buds here.
  7. Step 4- Garnish and Serve
  8. Top with freshly chopped dill if you're using it, then serve right away. This salad tastes best fresh, though it holds up reasonably well for a few hours in the fridge too.

Notes

Nutrition Breakdown (Per Serving)

Here's exactly what you're getting per serving, based on 6 total servings from this recipe:
  • Calories- 22 kcal
  • Carbohydrates- 5g
  • Protein- 1g
  • Fat- 0.1g
  • Saturated Fat- 0.03g
  • Polyunsaturated Fat- 0.04g
  • Monounsaturated Fat- 0.01g
  • Sodium- 59mg
  • Potassium- 173mg
  • Fiber- 1g
  • Sugar- 2g
  • Vitamin A- 101 IU
  • Vitamin C- 6mg
  • Calcium- 26mg
  • Iron- 1mg