This Italian Tomato Cucumber Onion Salad has juicy tomatoes, fresh cucumbers, red onion tossed with an easy homemade red wine vinegar dressing and seasoned with oregano. It’s a low-carb, gluten-free and Vegan.
Italian Tomato Cucumber Onion Salad
It’s a simple salad made with simple ingredients and is a great way to use up garden veggies. The juicy tomatoes, crunchy cucumbers and onions in a tangy red wine vinegar dressing with oregano is a wonderful flavor combination for your taste buds.
The delicious juices from the tomatoes join together with the olive oil and vinegar to make the dressing even more flavorful.
As a matter of fact, I will take a spoonful of the vinaigrette and drink it because I like it so much! It’s one of my favorite salads. It tastes great with my Grilled Lemon Rosemary Chicken Breast and crusty bread and you can use the bread to soak up some of the dressing! Yummy!
It’s the perfect summer salad because of the ripe fresh tomatoes that you just can’t get year round. It’s my go-to salad in August when my garden garden tomatoes are coming in surplus.
Additionally, this recipe will come in handy when you’ve run out of lettuce or you find a lettuce bag in the back of your refrigerator that you bought weeks ago and is now brown and yucky.
Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same. 
What kind of tomatoes to use
I used heirloom tomatoes to make this tomato salad recipe. Although you can use cherry tomatoes or grape tomatoes to make this recipe, if you have nice big garden tomatoes to use, you’ll get nice large chunks of tomatoes to bite into.
My mother would use Roma tomatoes or plum tomatoes to make this salad. But, you can use round tomatoes too. it’s up to you what kind of tomato you want to use.
To make your Italian Tomato Cucumber Onion Salad extra special, if you can get fresh summer tomatoes from a farmers market or a friend who has a nice vegetable garden.
What kind of cucumbers to use
I used English cucumbers to make this recipe, but you can use a regular cucumber instead. You can peel the skin off or keep it on for added color and crunch.
Italian Tomato Cucumber Onion Salad
Ingredients
*The full printable recipe with exact measurements is at the bottom of this post in the recipe card.
- tomatoes (I used heirloom tomatoes)
- English cucumber
- red onion
- extra virgin olive oil
- red wine vinegar
- oregano
- salt
- black pepper
Summary Instructions
In a large bowl, add the olive oil, vinegar, oregano and stir together.
Then, add the cut up tomatoes, cucumbers, and chopped red onion. Add salt and pepper to taste. It’s so easy!
Ad ins and Substitutions
- You can substitute basil leaves for the oregano.
- You can use sweet, white or yellow onions instead of the red onion if you prefer.
- Add in some crumbled feta cheese.
- Add in some ripe avocados.
Storage
Store leftovers in an airtight container in the refrigerator for up to two days. The red wine vinegar dressing at the bottom of the bowl will saturate the tomatoes and make them soggy so, it’s best to eat it sooner than later.
This delicious salad is the perfect side dish for summer parties or a busy weeknight dinner because it’s quick to prepare and goes with grilled meats.
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I took this recipe to Weekend Potluck.
Easy Italian Tomato Cucumber Onion Salad Recipe
Ingredients
- 1 lb tomatoes (plum or round)
- 8 oz English cucumbers (or regular cucumber)
- 1/4 cup chopped red onion
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1/4 tsp oregano
- salt and black pepper to taste
Instructions
- First, make the salad dressing. To a large bowl add: extra virgin olive oil, red wine vinegar, oregano, salt and pepper to taste. Stir to combine. If you're serving the salad later, make the dressing in a separate container and add it to the salad 10 minutes before serving so the flavors can meld.
- Next, clean and cut the tomatoes, cucumbers and onions and add them to the same bowl. Cut the tomatoes into 1 inch wide wedges. Cut the cucumbers and onions into 1/8 wide wedge slices. Stir to coat the veggies with the dressing.
Notes
Storage
Store leftovers in an airtight container in the refrigerator overnight. The red wine vinegar dressing at the bottom of the bowl will saturate the tomatoes and and cucumbers over time and make them soggy so, it's best to eat it sooner than later.Did You Make This Recipe?
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