Spanish Tomato, Cucumber and Red Onion Salad Recipe
A simple salad of tomatoes, cucumber and red onion is Spain’s answer to Greek horiatiki – lots of vegetables, good olive oil and a splash of vinegar. In Spain, bowls of vegetables like this often sit on the table next to grilled dishes or roast chicken. It’s a great way to add something fresh and crunchy to dinner in just a few minutes.
This salad showcases the essence of Spanish home cooking: simple, everyday ingredients turned into something vibrant with just good olive oil, vinegar and a pinch of herbs. It’s quick to make, works with almost any main dish and brings a fresh, Mediterranean touch to the table without any complicated steps.
Chef's tips
Use the best-tasting tomatoes you can find – the salad really depends on their flavor. If your tomatoes are a bit bland, let the salad sit a little longer with the dressing and don’t be afraid to add a touch more vinegar and salt. For a milder onion flavor, you can also briefly rinse the sliced onion under cold water instead of soaking it.
How to serve
Serve in a wide, shallow bowl so the vegetables are lightly coated in the juices and dressing. It’s ideal next to grilled chicken, pork chops, fish or simple tortilla española. For a light summer meal, pair it with crusty bread, a piece of cheese and some olives.
Ingredients
- tomatoes ripe, medium-sized - 3 piece
- cucumber long, greenhouse - 1 piece
- red onion - 0.5 piece
- olive oil preferably extra virgin - 3 tablespoon
- white wine vinegar or red wine vinegar - 1 tablespoon
- salt to taste
- black pepper freshly ground, to taste
- dried oregano optional - 0.5 teaspoon
- parsley chopped leaves, optional - 1 tablespoon
Preparation
- Wash the tomatoes and cut them into larger cubes or wedges. Wash the cucumber, peel it if needed and slice into half-moons.
- Peel the red onion and slice it into thin slivers. If you don’t like a very sharp onion flavor, cover it with cold water for 5 minutes, then drain.
- In a large bowl, mix the olive oil, vinegar, a pinch of salt, pepper and oregano. Stir with a spoon until you have a simple dressing.
- Add the tomatoes, cucumber and onion to the bowl. Gently toss so the vegetables are coated in the dressing but don’t fall apart.
- Sprinkle with chopped parsley and gently toss again. Taste and adjust the seasoning with more salt or vinegar if needed.
- Serve right away or after 10–15 minutes, when the vegetables have released a little juice and the flavors have come together.
Storage
Sałatka najlepiej smakuje świeża; jeśli zostanie, przechowuj ją w lodówce w zamkniętym pojemniku i zjedz następnego dnia – warzywa będą bardziej miękkie i puszczą więcej soku.
