Serve this colorful chopped tomato, onion, and cucumber salad with or on top of anything. With tomatoes, onions, cucumbers, parsley and a simple vinaigrette, the salad is crunchy, extremely aromatic and vegetarian.
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Related: Try this extra easy Cherry Tomato Feta Salad.
We love this salad with chopped tomatoes, onions and cucumbers
Adam came up with this salad at the beginning of summer and we’ve been making it ever since. If you’re preparing meals, this is the perfect salad to keep in your fridge to add crunch, color and flavor to meals. You can serve it with almost anything. Really. Below are some suggestions.
The salad is easy to prepare — Mix in the finely diced tomatoes, sweet onions and cucumbers. Stir in lots of fresh parsley and finish with a simple vinegarette.
The dressing is very similar to what we use to make our Cucumber Orzo Salad or this Easy Chickpea Tomato Salad.
Start with some vinegar (or use fresh lemon), then stir in some Dijon mustard, honey, salt, pepper, and olive oil. It’s fresh, light, and pairs beautifully with the juices from the chopped tomatoes and cucumbers.
The salad will keep, covered, in the fridge for two to three days. As it rests, the juice from the tomatoes, onions, and cucumbers mixes with the dressing, making it taste even better. I love the juice at the bottom of the bowl so much; I eat it with a spoon.
We did this all summer. It is delicious on its own, but we prefer to enjoy it as “salsa”. We eat it for breakfast, lunch and dinner.
How we serve it
The ways to serve this colorful chopped salad are endless. Here are a few suggestions:
- Spoon over scrambled eggs for breakfast
- Stir into rice, quinoa or other cooked grain
- Add to tacos or lettuce wraps
- Serve on baked fish, chicken or pork chops
- Add to heavier salads for more color and crunch
- Top with the creamy hummus and serve with pita chips
- Add to cold soups like gazpacho for crunch
- Enjoy it on grilled bread like tomato bruschetta
- Serve as a fresh salsa with tortilla chips
Chopped tomato, cucumber and onion salad
This simple chopped tomato, cucumber, and onion salad is reminiscent of an Israeli salad made with diced tomatoes, cucumber, and lots of parsley. Use vinegar or fresh lemon juice for the dressing. Since we’re adding raw onions to the salad, the sweeter the onions, the better. If you can find them, try Walla Walla onions or Vidalia onions.
Makes about 6 cups
Watch as we prepare the recipe
you will need
1 long English cucumber or 3 Persian cucumbers, finely chopped
1 pound tomatoes, chopped small
1/4 large sweet onion, finely chopped (1 cup chopped)
1 cup fresh parsley leaves, chopped
2 tablespoons vinegar, lemon juice, or a combination
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon honey, optional
Salt and freshly ground black pepper
directions
1Place chopped cucumbers, tomatoes, onions, and parsley in a large bowl.
2In a measuring cup or medium bowl, stir together the vinegar (or lemon juice), olive oil, mustard, and honey until combined. Season the dressing with salt and freshly ground black pepper – we used 1/2 teaspoon fine sea salt.
3Pour the dressing over the salad and mix. Taste and season with more salt and pepper if needed. Serve or cover and refrigerate for up to 3 days.
Adam and Joanne’s tips
- Cucumbers: If neither English nor Persian cucumbers are available, use 2 regular cucumbers. If using seedless cucumbers (Persian or English), leave the skin on and cut into small pieces. Before slicing, peel regular cucumbers and scoop out the large seeds.
- Nutritional Information: The nutritional information below is an estimate. We used the USDA database to calculate approximate values.
If you make this recipe, take a picture and tag it with the hashtag #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving
serving size
1/2 cup
/
calories
45
/
total fat
2.7g
/
Saturated Fatty Acids
0.4g
/
cholesterol
0mg
/
sodium
108.5 mg
/
carbohydrate
5.2g
/
fiber
1.1g
/
total sugar
2.4g
/
protein
1.3g