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Cucumber, Tomato and Onion Salad

This Cucumber, Onion and Tomato Salad is so easy and so out-of-this-world delicious, you will want to make it again and again and again! It's the perfect side dish salad for your summer picnics and potlucks!
Prep Time15 mins
Marinating/Refirgeration Time2 hrs
Total Time2 hrs 15 mins
Course: Salad
Cuisine: American
Servings: 8 side dish servings
Calories: 75kcal
Author: Michelle / Now Cook This!



  • 4 cups sliced cucumbers (about ⅛ inch thick), peeled or unpeeled (up to you)
  • 2 cups halved cherry tomatoes
  • 1 cup sliced onion (I use red for the pretty color)


  • ¾ cup sugar
  • ¾ cup apple cider vinegar
  • ½ cup regular or light-tasting olive oil (not extra virgin) or vegetable oil
  • 1 teaspoon garlic powder
  • 1 teaspoon celery seed
  • salt and pepper, to taste


  • Combine the cucumbers, tomatoes and onions in a large bowl.
  • In a medium bowl, combine all of the dressing ingredients; whisk until the sugar is mostly dissolved.
  • Pour over the cucumber mixture and stir to combine.
  • Cover and place the bowl in the refrigerator for at least two hours, stirring occasionally, to let the flavors combine (longer is even better!).

Recipe Notes

  • For maximum freshness and crisp veggies, serve this the day you make it, although it does hold up pretty well for a few days in the refrigerator. The flavor actually gets better as it sits (but the veggies will start to lose their freshness). 
  • Instead of cherry tomatoes, you could use wedges or slices of regular-sized tomatoes.
  • I do not recommend using extra virgin olive oil because it can have too strong a flavor which will overpower the simple deliciousness of the dressing.
  • Calorie estimate is based on most of the dressing being left behind in the bowl and not actually eaten.