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Cucumber and Heirloom Tomato Salad with Red Onions Recipe
Ben Carraoli

Cucumber and Heirloom Tomato Salad with Red Onions Recipe

I love fresh, simple salads, especially during warm weather when produce is at its peak. This cucumber and heirloom tomato salad with red onions quickly became one of my favorites because it’s light, colorful, and bursting with natural flavors. Every bite feels refreshing, and the tangy vinaigrette really elevates the vegetables.
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Total Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups heirloom tomatoes sliced – choose ripe, firm tomatoes for a sweet, juicy flavor.
  • 1 large cucumber peeled and sliced – I prefer English cucumbers because they have fewer seeds and a crisp texture.
  • ½ medium red onion thinly sliced – soaking in cold water for 10 minutes mellows the sharpness.
  • 2 tablespoons extra virgin olive oil – adds richness and helps coat the vegetables evenly.
  • 1 tablespoon red wine vinegar – gives the salad a tangy kick that balances the sweetness of the tomatoes.
  • Salt and pepper to taste – freshly ground pepper works best for a bold flavor.
  • Optional fresh herbs basil or parsley – enhances freshness and adds a pop of color.

Method
 

  1. Start by washing your tomatoes and cucumber thoroughly. Slice the heirloom tomatoes into bite-sized wedges and peel the cucumber, then cut into thin rounds for a crisp texture.
  2. Thinly slice the red onion and place them in a bowl of cold water for 10 minutes. This reduces their pungency while keeping flavor intact.
  3. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Taste and adjust seasoning as needed. This simple vinaigrette lets the vegetables shine.
  4. In a large mixing bowl, gently toss the tomatoes, cucumber, and red onions with the dressing. Be careful not to mash the tomatoes while mixing.
  5. Finish the salad with freshly chopped herbs like basil or parsley. Chill for 10–15 minutes if desired, then serve fresh

Notes

  • I always use ripe heirloom tomatoes for natural sweetness and vibrant colors.
  • Letting the onions soak softens their bite without losing flavor.
  • Chill the salad for a short time to let the vinaigrette blend with the veggies.
  • I drizzle a little more olive oil before serving for added richness.
  • Serve immediately after mixing to prevent the tomatoes from becoming too watery.