86% would make this again

Cucumber Tomato Onion Salad

Q: Why does my cucumber tomato salad get soggy?

Most often it’s excess water from the vegetables and dressing. Draw moisture out of cucumbers (salt briefly and drain or pat dry) and drain very juicy tomatoes or remove seeds before mixing; dress the salad just before serving rather than long in advance.

Q: Should I salt cucumbers first, and will that make the salad too salty?

Yes, a light salt before assembly firms cucumbers and concentrates their flavour. Use only a small pinch, let them sit in a colander for 5–20 minutes depending on thickness, then pat dry; if you’re worried about saltiness, rinse quickly or reduce the added salt in the dressing.

Q: How can I stop tomatoes from turning the salad watery?

Use ripe but firm tomatoes or halved cherry tomatoes drained in a sieve for a few minutes; for large tomatoes, scoop out seeds and excess juice before chopping. That keeps the dressing from diluting and preserves crispness in the bowl.

Q: How should I treat the onion so it’s not too sharp?

Thin slicing plus a quick soak in cold water tames raw bite while keeping crunch, or make quick pickles for brighter, milder onion that adds tang. Quick-pickling (vinegar, a touch of sugar and salt) for 10–30 minutes gives big flavour lift without fuss.

Q: What dressing works best and how much should I use?

Keep it simple and bright: about three parts oil to one part acid (olive oil with red wine vinegar or lemon), a pinch of sugar if needed, salt, pepper and dried oregano or fresh herbs. Dress lightly and toss gently just before serving so the salad stays crisp and vibrant.

Q: How long can I make it ahead and how should I store leftovers?

For best texture, assemble close to serving time; if you must prep early, do the chopping and draining ahead and toss with dressing 15–30 minutes before serving. Leftovers keep 2–4 days in an airtight container in the fridge, though cucumbers and tomatoes will slowly lose crunch. Press a sheet of greaseproof or cling film directly onto the surface to limit air contact.

Vish G

September 1, 2025

Cucumber Tomato Onion Salad might just be the easiest way to trick people into thinking you’re fancy with zero effort. Fresh veggies, zesty dressing, and a sprinkle of herbs make it a bowl everyone will reach for first.

PREP TIME

20 MIN

COOK TIME

0 MIN

SERVINGS

Ingredients

2 large cucumbers (about 500g / 1 lb), sliced into half-moons
400g (14 oz) cherry tomatoes, halved
1 small red onion, thinly sliced
2 tbsp pitted black or Kalamata olives, sliced
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp fresh lemon juice
½ tsp dried oregano
½ tsp sugar (optional, balances acidity)
Salt and black pepper to taste
2 tbsp fresh parsley or basil, chopped
50g (2 oz) feta cheese, crumbled (optional)

Instructions

Slice the cucumbers, sprinkle lightly with salt, and let them sit in a colander for 10 minutes. Pat them dry with kitchen paper to remove excess water.
Place the halved cherry tomatoes in a sieve to drain for 5–10 minutes so they don’t water down the salad.
Thinly slice the onion. For a milder flavour, soak the slices in cold water for 5 minutes, then drain and pat dry. For extra flavour, you can quick pickle them instead: soak in 2 tbsp red wine vinegar with ½ tsp sugar and a pinch of salt for 10 minutes, then drain.
In a large mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, sugar (if using), and a pinch of salt and pepper. Taste and adjust the balance of vinegar, lemon, or sugar.
Add cucumbers, tomatoes, onion, olives, and fresh herbs to the bowl. Toss gently until everything is coated in the dressing.
Scatter crumbled feta on top if using, then serve immediately for the freshest taste.