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Cucumber salad with onions and tomato on a plate

Cucumber Salad

A simple cucumber salad with tomatoes, onion, and tangy vinegar dressing. So crisp and refreshing!
AuthorKaitlin - The Garden Grazer
Prep Time:10 mins
Total Time:10 mins
CourseSalad, Side Dish
CuisineGluten-Free, Oil-Free Option, Vegan
Servings8 (1 cup servings)


  • 2 large English cucumbers (or seedless garden cucumbers)
  • 1/2 small onion (red or white)
  • 3 roma tomatoes (or grape/cherry tomatoes)

For the vinegar dressing:

  • 3 Tbsp. white wine vinegar (or red wine vinegar, apple cider vinegar)
  • 1/2 Tbsp. olive oil (optional, omit for oil-free)
  • 1 tsp. dried oregano (and/or fresh herbs*)
  • 1/8 tsp. salt
  • Optional: 1 tablespoon fresh dill


  • Make the dressing: Add all dressing ingredients to a small bowl and whisk to combine.
  • Thinly slice cucumbers (peeled if desired) and thinly slice onion. Dice tomatoes, removing excess juice. Place in a large mixing bowl.
  • Pour dressing over salad. Toss to combine. Adjust flavors as desired (more vinegar, salt, herbs).
  • Enjoy immediately or refrigerate in a sealed container for an hour to let flavors further combine.


*Herbs: Fresh herbs like dill, parsley, or basil work very well in addition to the dried oregano. I highly recommend adding fresh dill if you have it.
Make it sweet: Add agave, sugar, or other sweetener to the dressing.
Make it spicy: Add about 1/4 tsp. cayenne pepper (more/less) or crushed red pepper flakes.
Garlic variation: Add 1 clove minced garlic to dressing. Or lightly sauté first to help mellow raw garlic.
Yield: Recipe makes about 8 cups salad.

Nutrition Per Serving (Estimate)

Calories: 28 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 181 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 277 IU | Vitamin C: 6 mg | Calcium: 20 mg | Iron: 1 mg