Cucumber, Tomato and Red Onion Salad

Cucumber Tomato and onion Salad

People love a good cucumber salad for many reasons. For starters, cucumbers are refreshing, light, and healthy. The high water content of cucumbers provides hydration, and they provide a satisfying crunch too! Whether you like your cucumbers sliced thin or chunky, they provide an enjoyable texture that pairs well with other veggies. And the best part? Cucumber salad is quick and easy to make!

Some people like to make cucumber salad during the summer, but I like it all year round and I serve them with a wide variety of entrees. They are a nice accompaniment to anything grilled like chicken, beef, or fish, as well as baked items like salmon or lasagna. I often make extra when serving for dinner to have it the next day with a sandwich.

Approximately 90 kcal per 3/4 cup serving.

Cucumber Salad with Tomatoes and Red Onions

Light, Healthy and Delicious, this colorful salad is wonderful all year long!
Prep Time 2 hours 15 minutes
Course Salad
Cuisine American, greek
Servings 6


  • 1 large English cucumber, halved and sliced (Some people like large chunks of cucumber, others prefer to chop it into small pieces - your choice!)
  • 2 cups grape tomatoes, cut into halves (We recommend a red onion over a white or yellow for this recipe for both flavor and presentation)
  • 1/2 red onion, sliced thinly
  • 3/4 cup 3/4 cup crumbled feta cheese (My family loves feta, but you can substitute mozzarella if you prefer)
  • 1/4 cup balsamic vinegar
  • 1/4 cup sugar
  • 2 1/2 tbsp ketchup (you can add a bit more after tasting if you need it)
  • 2 tsp Worcestershire sauce
  • 1/2 cup olive oil
  • salt to taste
  • croutons (optional)


  • Combine cucumber, tomatoes and red onion slices in a large bowl.
  • In a smaller bowl, whisk together balsamic vinegar, sugar, ketchup, Worcestershire sauce, olive oil and salt.
  • Add vinaigrette from the above step (don't overdo it - you will likely use about half and can refrigerate the rest for another time) and toss to coat.
  • Cover and refrigerate until serving. Stir in cheese and croutons before serving.
Keyword cucumber salad, summer salad, colorful salad


Below are some commonly asked questions about cucumbers.

Are cucumbers a fruit or a vegetable?

Botanically speaking, cucumbers are fruits because they develop from the flower of the cucumber plant and contain seeds. However, they are commonly considered vegetables in culinary contexts.

How do I store cucumbers?

Cucumbers should be stored in the refrigerator, preferably in the vegetable crisper drawer. It’s best to refrigerate them unwashed and in a plastic bag to help retain moisture.

How long do cucumbers last in the fridge?

Typically, cucumbers can last about 1-2 weeks when stored properly in the refrigerator.

Can you freeze cucumbers?

While technically you can freeze cucumbers, their texture will change significantly, becoming mushy when thawed. Most experts don’t recommend freezing them unless they are being used in dishes where texture is not critical, like smoothies or soups.

Are cucumbers good for you?

Yes, cucumbers are low in calories and contain many important vitamins and minerals such as vitamin K, vitamin C, potassium, and magnesium. They are also high in water content, making them hydrating.

Can you eat cucumber skin?

Absolutely. The skin of cucumbers is edible and contains a good amount of fiber. However, if you prefer, you can peel them. If you choose to eat the skin, make sure you wash it well before chopping and serving.

Are there different types of cucumbers?

Yes, there are several types of cucumbers including slicing cucumbers (commonly found in grocery stores), pickling cucumbers (smaller cucumbers ideal for pickling), and English cucumbers (longer, thinner, and often wrapped in plastic).

Why do some recipes call specifically for English cucumbers?

English cucumbers, also known as seedless or hothouse cucumbers, are often preferred in recipes due to their milder, sweeter flavor as compared to traditional slicing cucumbers and thin skin that many prefer not to peel. They also have smaller softer seeds compared to other varieties which is desirable in recipes where you want to avoid excess moisture or a gritty texture from the seeds.

How do I know if a cucumber is bad?

Signs that a cucumber is bad include soft spots, mold, or a slimy texture. Additionally, if the cucumber has a sour smell, chances are it’s spoiled.

Can cucumbers cause indigestion?

While cucumbers are generally easy to digest for most people, eating large quantities or consuming them too quickly may cause indigestion or gas.

Can you eat the seeds of cucumbers?

Yes, the seeds of cucumbers are edible and can be eaten along with the rest of the cucumber. However, some people may choose to scoop out the seeds for certain dishes if they find them undesirable.

Tips for Growing Cucumbers in Your Garden

It’s fun to grow cucumbers at home if you have the time, interest, and space. Here are some tips that might be helpful.

Choose the Right Variety: There are many varieties of cucumbers available; choose a variety that suits your preferences and intended use.

Select a Sunny Location: Cucumbers thrive in full sun, so choose a spot in your garden that receives at least 6-8 hours of sunlight per day.

Prepare the Soil: Cucumbers prefer well-draining soil with plenty of organic matter. Before planting, amend the soil with compost or aged manure to improve fertility and drainage.

Provide Support: Cucumbers are vining plants that benefit from vertical support. Install trellises, stakes, or cages to support the vines and keep the fruit off the ground. This can also help maximize space in your garden.

Plant at the Right Time: Cucumbers are warm-season vegetables and should be planted after the danger of frost passes and the soil warms up. In most regions, this is typically in the spring, once temperatures consistently reach 70°F (21°C) or higher.

Spacing: Space cucumber plants about 12-24 inches apart, depending on the variety. Giving them ample space allows for good air circulation and helps prevent disease.

Watering: Keep the soil consistently moist but not waterlogged. Cucumbers have shallow roots, so they benefit from regular watering, especially during hot, dry weather. Avoid overhead watering to prevent fungal diseases.

Fertilizing: Cucumbers are heavy feeders and benefit from regular fertilization. Use a balanced fertilizer or compost tea every few weeks to promote healthy growth and fruit production.

Pest and Disease Management: Keep an eye out for common cucumber pests such as cucumber beetles, aphids, and powdery mildew. Use organic pest control methods such as hand-picking, row covers, or insecticidal soap as needed.

Harvesting: Most cucumbers are ready to harvest in about 50-70 days, depending on the variety. Harvest cucumbers when they reach the desired size and color, typically 6-8 inches long for slicing cucumbers and smaller for pickling cucumbers. Regular harvesting encourages continued production.


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