Cucumber Tomato Onion Salad

5 from 2 votes

Cucumber Tomato Onion Salad

A refreshing Moroccan-inspired cucumber tomato onion salad with fresh parsley, cilantro, and a hint of cumin. Bright, crunchy, and perfect as a side for any meal.

Prep Time15

Total Time15

Course: Salad

Cuisine: moroccan

Servings: servings

Calories: 105kcal

Author: Liz Marek

Ingredients

8 ounces Red onion
2 Tablespoons Red wine vinegar
2 Tablespoons Lemon juice
1 pound English cucumbers
1 pound Tomatoes
2 Tablespoons Chopped parsley
2 Tablespoons Chopped cilantro
1 teaspoon Cumin
1 teaspoon Salt
¼ teaspoon Pepper
3 Tablespoons Olive oil

Instructions

Finely dice the onion and place it in the bottom of a salad bowl. Squeeze the lemon juice and add the red wine vinegar over the onion. Toss to coat and let sit while you prepare the rest.
Cut the tomatoes in half across the equator. Use your fingers to scoop out the seeds and juices, then dice into ½-inch pieces. Place on top of the onions, but don’t stir yet.
Dice the cucumber into ¼–½-inch cubes and layer on top of the tomatoes.
Sprinkle with chopped parsley and cilantro.
Add cumin, salt, and pepper over the herbs.
Drizzle olive oil down the sides of the bowl.
Toss everything together gently. Serve immediately or refrigerate until ready to serve, tossing again before plating. Adjust lemon juice, salt, or pepper if needed.

Video

Notes

Tips for success

Macerate the onions in lemon juice and vinegar first—this softens their sharp bite and adds extra flavor.
Always seed your tomatoes so the salad doesn’t get watery.
Use English cucumbers if possible; they’re less watery and have fewer seeds.
Chill the salad for 20–30 minutes before serving so the flavors meld together.
Add the olive oil last, drizzling it around the sides of the bowl so it coats everything evenly when tossed.
Taste before serving and adjust with extra lemon juice, salt, or pepper as needed.
For extra flavor, add in roasted peppers, feta cheese, or even avocado.

Nutrition