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Cherry Tomato Onion Cucumber Salad

Simple side dishes like this Cherry Tomato Onion Cucumber Salad recipe are a dream to make. Whether you need a simple side for an impromptu family gathering, a warm weather picnic or your holiday table, this salad will make a festive and delicious addition to the menu.

Cherry Tomato Cucumber Salad

Cherry Tomato Onion Cucumber Salad Recipe

This tomato onion cucumber salad is one of those side dishes that rotate often through my kitchen. The tangy-sweet homemade vinaigrette gives it just the right amount of seasoning to bring out the natural flavors. Admittedly, the dressing is a bit more involved than my Mom’s classic cucumber salad, which at times was as simple as sliced cucumber and onion soaked in a slightly sweet vinegar. While I love that simplicity, the updated vinaigrette brings it forward and elevates the taste.

Cherry Tomato Cucumber Salad

How to Make the Best Cherry Tomato Onion Cucumber Salad

It never fails when I serve this salad, that someone asks me how I make the cucumbers in fun shapes. I have a plethora of different shapes and sizes of cookie cutters and one of them just happens to be the perfect size to jazz-up cucumber slices and give them the shape of flowers. While it certainly doesn’t change the taste, it does add a bit of visual interest, and you can be creative and use any shape that you like. I credit my boys for all of those cookie cutters, as I used them to cut shapes out of cheese and sandwiches for them regularly when they were littles.

  • Ingredients you’ll need to make this recipe for marinated tomato cucumber salad: One English cucumber, cherry tomatoes, red onion and fresh parsley.
  • To make the dressing for easy tomato cucumber salad you’ll need: Balsamic vinegar, vegetable oil, honey, sugar salt, red pepper flakes, garlic powder, onion powder and white pepper.
  • Choose firm ripe tomatoes for this salad for the best end result.
  • Tomato Salad is best eaten the same day it’s made. That said, you can store leftovers for up to 2 days after making.
  • Use this salad as a side dish, sprinkle it over a platter of greens as a salad topping, on garlic bread or toasted crostini as an appetizer.
  • This fresh salad complement’s chicken, pork and fish extremely well. It’s especially delicious during garden season when vegetables are at their peak of freshness.
  • For a time saver, the vinaigrette can be made in advance and chilled. When doing so, drizzle it over the remainder of the salad ingredients 30 minutes to 1 hour prior to serving.
  • You can substitute fresh basil for the parsley, if desired.
  • You can serve this salad soon after preparing at room temperature or chilled.
  • Cubed fresh mozzarella or crumbled goat cheese would both be a fabulous addition to it, as well.
  • Store this tomato cucumber salad chilled in the refrigerator for up to 5 days.


Cherry Tomato Cucumber Salad

More Easy Refrigerator Salad Recipes to Make

Whether you serve this pretty Cherry Tomato Cucumber Onion Salad at room temperature or chilled, it’s guaranteed to add color and style to the table.

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Recipe Cherry Tomato Cucumber Salad
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5 from 1 vote

Cherry Tomato Onion Cucumber Salad

Prep Time10 minutes
Chill time1 hour
Total Time1 hour 10 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: cherry-tomato-cucumber-salad
Servings: 6 servings
Calories: 134kcal


  • 1 English cucumber 1/4 inch thick slices
  • 1 pint cherry tomatoes halved
  • 1 small red onion thinly sliced
  • 2 Tbsp chopped Italian parsley
  • Vinaigrette:
  • 1 Tbsp white balsamic vinegar
  • 1/4 cup olive oil
  • 1 1/2 Tbsp honey
  • 2 tsp granulated sugar
  • 1/2 tsp sea salt adjust to taste
  • 1/2 tap red pepper flakes
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp white pepper


  • Place the sliced cucumber, cherry tomatoes and red onion in a medium size mixing bowl. Add the chopped parsley and set aside

  • To make the vinaigrette: In a mixing bowl, whisk together the white balsamic vinegar and olive oil. Drizzle the olive oil into the white balsamic vinegar slowly while vigorously whisking until slightly thickened. To the vinegar and oil, whisk in the honey, sugar, sea salt, red pepper flakes, garlic powder, onion powder and white pepper until fully combined.

  • Drizzle the vinaigrette over vegetables in bowl. Gently mix until evenly coated.

  • Chill in an airtight container for 1 hour. To serve sooner, set aside on the counter for 30 minutes to allow the flavors to combine. Gently toss just before serving.


Serving: 1serving | Calories: 134kcal | Carbohydrates: 13g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 207mg | Potassium: 289mg | Fiber: 1g | Sugar: 10g | Vitamin A: 576IU | Vitamin C: 23mg | Calcium: 25mg | Iron: 1mg
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    1. Hi Terri, thank you. I’ve had that for some time it’s part of a nesting set. I have no recollection where I bought it, sorry. You may try Christmas Tree Shops.

  1. Your salad looks sooo good. Definitely will have to make it. How did your
    mom make her cukes and onions with the sweet vinegar dressing? Both my
    mom and nana did this also. I can;t get the vinegar portions right. They just
    used vinegar, sugar and small amount of water then put in sliced cukes and
    red onions. Thanks so much.

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