Tomato Cucumber and Onion Salad Recipe {10 Minutes}

This Tomato Cucumber and Onion Salad recipe is the perfect summer salad to bring to a BBQ that you can make in under 10 minutes. It’s frugal, fresh, and utterly delicious.

This recipe features fresh, crisp veggies with a slightly tart dressing. It is the perfect party food and goes well with anything that comes off of a grill…it’s basically summer in a bowl.

Our summers are built on simple meals like this that are quick, fresh, flavorful, and that are no-cook, so there’s no need to heat up the house when it’s already hot out! We recently had this with tomato mayo sandwiches, and it was such a great no-cook meal!

This recipe is sweetened with SPLENDA® Naturals Sugar & Stevia Sweetener Blend, which lets us balance out the tartness of the dressing without as much added sugar. Feel free to use any sweetener you like. This is the one we chose this time.

🍽️ Why This Recipe Works

Only 10 Minutes of Prep Work – Throwing this salad together couldn’t be any easier. You’ll have plenty of time to prepare other dishes.

Crowd-pleasing – If you want to give a crowd a burst of flavor, make this salad for them.

Fresh Ingredients – Lots of fresh veggies are bound to tantalize your taste buds and give you plenty of nutrients too.

🥗 Ingredients

You can officially say goodbye to boring salads once you taste the incredible flavors in this salad. Let’s discuss the ingredients really quickly.

Veggies:  You can’t have a salad without having some kind of vegetables, right? Cucumbers, red onions, and tomatoes go together amazingly.

Mozzarella: For best results, always use fresh mozzarella. It goes much better in this salad when you use fresh vs. an overly processed version.

Lemon Juice: The lemon juice gives you just enough tang to make this salad extra special. When you combine it with the apple cider vinegar, sweetener, and seasonings, you just can’t go wrong.

🍅 Instructions

Step One: Slice the grape tomatoes in half and add them to a large bowl. Mix in the red onions and mozzarella.

Step Two: Peel the skin from the cucumber and cut it lengthwise. Take a spoon and scrape out all the seeds and toss them out. Chop the cucumber and add it to the bowl.

Step Three: Chop the fresh dill.

Step Four: Combine the olive oil, vinegar, lemon juice, garlic powder, onion powder, fresh dill, and SPLENDA in a small bowl. Whisk well and add salt and pepper to taste.

Step Five: Add the dressing to the salad and refrigerate for at least three hours.

📌 Expert Tips

• Cut the veggies, so they are all similar size. This will make it easier for everyone to eat.
• Whenever possible, use fresh dill. Dried dill has a lot of stronger flavor, but it’s just not the same as fresh.
• Adjust the SPLENDA, salt, and pepper to taste. You can always add more or less depending on what you like.

Recipe FAQs

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Tomato Cucumber and Onion Salad Recipe

Make this quick, easy Tomato Cucumber and Onion Salad in under 10 minutes for a fresh and crisp side dish or main meal. {7 points, Vegetarian, Gluten Free}

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Course: Appetizer, Salad, Side Dish

Cuisine: Mediterranean, Vegetarian

Diet: Vegetarian

Prep Time: 10 minutes

Resting Time: 10 minutes

Total Time: 20 minutes

Servings: 8 people

Calories: 255kcal

Author: Ginny

Ingredients

• ▢ 2 pints Grape Tomatoes
• ▢ 3 Cucumbers
• ▢ 1 Red Onion
• ▢ 8 oz Fresh Mozzarella

Dressing

• ▢ ½ cup Olive Oil
• ▢ ½ cup Apple Cider Vinegar
• ▢ 2 tbsp Fresh Squeezed Lemon Juice about one lemon
• ▢ ½ tbsp SPLENDA® Naturals Sugar & Stevia Sweetener Blend any sweetner of your choosing
• ▢ 1 tsp Garlic Powder
• ▢ 1 tsp Onion Powder
• ▢ 2 tbsp Fresh Dill or to taste
• ▢ Salt and Pepper to taste

Instructions

• Slice grape tomatoes in half and place in a large bowl. Chop red onion and mozzarella and add to bowl.
• Peel cucumber. Slice in half lengthwise, use a spoon to scrape out the seeds, discard seeds. Slice in half lengthwise again, then chop cucumber into small pieces. Add to bowl.
• Chop dill, set aside.
• In a small bowl, mix olive oil, vinegar, lemon juice, SPLENDA, garlic powder, onion powder and fresh dill. Whisk until emulsified. Adjust to taste with salt and pepper, and additional dill if desired.
  
• Stir dressing into the salad and mix well. Cover and refrigerate for at least three hours.

Notes

When serving, use a slotted spoon to serve as there will be additional juices at the bottom of the bowl.

Cut the veggies so they are similar in size so it’s way easier to eat. 

Add in your favorite ingredients like mozzarella, avocados, or black olives. 

Let the salad sit in the fridge for a few hours or overnight to let the flavor build up. 

The longer this salad sits, the better it tastes. 

Nutrition

Serving: 8g | Calories: 255kcal | Carbohydrates: 10g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 188mg | Potassium: 499mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1265IU | Vitamin C: 21mg | Calcium: 176mg | Iron: 0.9mg

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