This refreshing salad is inspired by your picture, featuring crisp cucumbers, juicy tomatoes, thinly sliced onions, and a tangy homemade dressing. It’s simple, colorful, budget-friendly, and perfect alongside grilled chicken, fish, rice, or any everyday meal.
1. Recipe at a glance
Preparation
15 minutes
Servings
4 people
Cooking
None required
Dietary style
Vegan & gluten-free
2. Ingredients
For the salad
- 2 medium cucumbers, thinly sliced
- 3 medium ripe tomatoes, cut into wedges or chunks
- ½ medium white or red onion, thinly sliced
- 2 tablespoons fresh parsley or cilantro, chopped (optional)
- A pinch of black pepper
Homemade tangy dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice or apple cider vinegar
- 1 teaspoon honey or maple syrup (optional)
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- 1 small garlic clove, minced (optional)
Complete Recipe: Step-by-Step Instructions, Nut Information & Q&A
3. Step-by-step instructions (continued)
Step 1 — Wash and prepare
Rinse the cucumbers, tomatoes, and herbs thoroughly under running water. Pat dry with a clean towel.
Step 2 — Slice the vegetables
- Slice the cucumbers into thin rounds.
- Cut the tomatoes into wedges or bite-sized chunks.
- Thinly slice the onion.
- Chop the fresh parsley or cilantro.
Step 3 — Prepare the dressing
In a small bowl, whisk together the olive oil, lemon juice or apple cider vinegar, optional honey or maple syrup, salt, black pepper, oregano, and minced garlic.
Taste and adjust the seasoning to your preference.
Step 4 — Combine the salad
Place the cucumbers, tomatoes, and onions in a large salad bowl. Add the chopped herbs and gently toss to combine.
Step 5 — Add the dressing
Pour the dressing over the vegetables. Toss gently until everything is evenly coated.
Step 6 — Rest and serve
Let the salad rest for 5–10 minutes to allow the flavors to mingle. Serve immediately for the best crunch.
4. Nut information and allergy guide
Is this salad nut-free?
Yes. The basic recipe contains no peanuts or tree nuts as ingredients.
| Ingredient | Nut information |
|---|---|
| Cucumber | Naturally nut-free |
| Tomato | Naturally nut-free |
| Onion | Naturally nut-free |
| Parsley or cilantro | Naturally nut-free |
| Olive oil | No nuts required |
| Lemon juice or vinegar | No nuts required |
| Oregano, garlic, salt and pepper | No nuts required |
| Honey or maple syrup | No nuts required |
Allergy precautions:
- Check packaged dressings and seasonings for allergen and cross-contact warnings.
- Use clean bowls, knives, and cutting boards if preparing food for someone with a nut allergy.
- Avoid adding nuts unless everyone eating the salad can safely consume them.
The recipe is also dairy-free as written. It can be vegan if you use maple syrup or omit the honey, and it is naturally gluten-free when all packaged ingredients are suitable.
5. Frequently asked questions (Q&A)
Q1. Can I prepare this salad in advance?
Yes. Wash and slice the vegetables a few hours ahead and refrigerate them in a covered container. Add the dressing shortly before serving.
Q2. How do I prevent a watery salad?
Pat the vegetables dry, remove cucumber seeds if desired, and add the dressing just before serving. Salt the salad near serving time because salt draws moisture from vegetables.
Q3. How long does it last in the refrigerator?
For the best quality, consume within 1–2 days. Store promptly in a covered container at 4°C (40°F) or below.
Q4. Can I replace olive oil?
Yes. Use a smaller amount of another suitable vegetable oil, or make a lighter dressing with lemon juice, vinegar, and a little water.
Q5. Is this salad good for weight management?
It can be a helpful addition to a balanced meal because cucumbers and tomatoes provide water and fiber. Remember that olive oil contributes calories, so adjust the amount to your needs.
Q6. Can I add feta cheese?
Yes. Feta gives the salad a Mediterranean flavor, although it adds dairy and makes the recipe unsuitable for vegans.
Q7. What can I serve with this salad?
It pairs well with grilled chicken, fish, lentils, chickpeas, rice, flatbread, or roasted vegetables.
Q8. Can I make the dressing without honey?
Absolutely. Simply omit it for a tangier dressing, or use maple syrup if you want a vegan version with a hint of sweetness.
Q9. How can I make it more flavorful?
Add fresh mint, extra parsley, a pinch of sumac, or a little more lemon juice. Allow the dressed salad to rest for 5–10 minutes before serving.
Q10. Is it suitable for children?
Generally, yes, if the ingredients suit their dietary needs. Cut the vegetables into age-appropriate pieces and adjust the acidity and seasoning.
6. Approximate nutrition per serving
Assuming four servings and the full amount of olive oil, without optional honey:
| Nutrient | Approximate amount |
|---|---|
| Calories | 120–150 kcal |
| Protein | 2–3 g |
| Carbohydrates | 8–12 g |
| Fat | 10–12 g |
| Fiber | 2–3 g |
Actual values depend on vegetable sizes and how much dressing remains in the bowl.
7. Quick recipe checklist
Preparation progress
0 of 6Wash and dry vegetablesSlice cucumbers, tomatoes, and onionWhisk the dressing ingredientsCombine vegetables and herbsToss with dressingRest briefly and serve
Reset checklist
Serving tip: For a fresh, crunchy salad, keep the dressing separate until just before serving. Add freshly chopped herbs and a little black pepper at the end for extra color and flavor.
