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Tomato Salad

Cucumber Tomato Salad

This Cucumber Tomato Salad is a classic salad, light, cooling, and oh-so refreshing. Cucumbers are packed with them. In just a single cup of cucumber slices, you'll get 14% to 19% of the vitamin K you need for the day. You'll also get vitamins B and C along with minerals like copper, phosphorus, potassium, and magnesium. Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K.
Prep Time 30 mins
Cook Time 30 mins
Course Salad
Cuisine Vegan
Servings 6
Calories 104 kcal


  • Pan
  • Cup
  • Tablespoon


  • 1 small red onion thinly sliced
  • 2 tsp. coriander seeds
  • 2 tsp. mustard seeds
  • 1 tsp. cumin seeds
  • 1 c. cider vinegar
  • 1 tbsp. sugar
  • Kosher salt
  • 3 large tomatoes sliced 1/2" thick
  • 1 English cucumber sliced
  • Olive oil for serving
  • 1/3 c. fresh cilantro


  • In a large pan start to cook onion, coriander and mustard seeds stir until seeds begin to pop for 1 to 2 minutes Add cumin seeds and cook, stirring, until fragrant, 10 seconds. Add vinegar, sugar, 1 tablespoon salt, and 1 cup water. Simmer, stirring occasionally, until sugar and salt are dissolved, 1 to 2 minutes. Pour vinegar mixture over onion. Let stand until room temperature. let it cool and refrigerate for max of 2 days, drain the liquid . To serve, arrange tomatoes, cucumber, and onion on a platter. Drizzle with oil and reserved pickling liquid. Top with cilantro.