As the garden blooms come into full swing, I find myself craving simplicity that’s bursting with garden freshness. This salad isn’t just about crunch and tang; it’s about capturing the smell of freshly cut cucumbers and ripe tomatoes mingling in the air. The red onions add a punch that sparks memories of summer evenings spent under the open sky.
What makes this recipe special isn’t just the ingredients—it’s how it turns everyday produce into a celebration of seasonality. It’s the kind of dish that docks your senses right into those warm, lazy days when everything feels just a little more alive. Perfect for those balancing the chaos of summer, yet easy enough to throw together after a long day.
WHY I LOVE THIS RECIPE?
- It reminds me of childhood summers spent running through the garden, chasing fireflies.
- The crunch of cucumbers and the sweetness of tomatoes bring instant relief from the heat.
- Red onions add a sharpness that cuts through the richness of heavier meals.
- It’s so colorful, it almost feels like eating a small, edible garden.
Sharing this salad feels like sharing that slice of summer. Its ease makes it a staple on rushed weeknights, but its vibrant flavors make it worthy of inclusion at weekend gatherings. When summer’s bounty is overflowing, this dish connects me back to those carefree days—fresh, bright, and full of life.
Even in the midst of busy schedules or unpredictable weather, this salad offers a moment of clarity and freshness. It’s a reminder that delicious can be simple and that sometimes, just a few chopped vegetables can bring a sense of grounding and joy to any table.

Garden Fresh Vegetable Salad
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Measuring spoons
Ingredients
- 2 cups cucumbers preferably seedless or peeled if thick-skinned
- 1 cup cherry tomatoes halved or quartered if large
- 1/2 red onion thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or apple cider vinegar
Instructions
- Wash the cucumbers and tomatoes thoroughly, then pat dry. Slice the cucumbers into thin rounds and halve or quarter the tomatoes, aiming for bite-sized pieces.2 cups cucumbers
- Peel the red onion and cut it into very thin slices, around translucent and fragrant.2 cups cucumbers
- Combine all the chopped vegetables in a large mixing bowl, ensuring an even distribution of colors and textures.2 cups cucumbers
- Drizzle the olive oil and red wine vinegar over the vegetables, then gently toss everything together using a large spoon or salad tongs, coating each piece evenly.2 cups cucumbers
- Season the salad with a pinch of salt and freshly ground black pepper if desired, then give it a final gentle toss to incorporate the seasoning.
- Serve the salad immediately on a platter or in individual bowls, allowing the fresh vibrant colors and aromas to shine. Enjoy the crisp, bright flavors.
Notes
In the end, this cucumber and tomato salad with red onions isn’t just a recipe—it’s a little ritual that connects me to the season’s pulse. It’s quick to assemble, yet it leaves a lasting imprint of summer’s promise on the palate.
Whenever I need a reminder of lazy days and bright evenings, this dish stands waiting. It’s a simple way to embrace the fleeting beauty of summer while savoring every crunchy, juicy bite.