Grandma Winnie’s Tomato, Cucumber, and Onion Salad is the very definition of summer in a bowl—crisp, tangy, and so refreshingly simple you’ll want to make it every day. Every bite bursts with garden-fresh flavors and, for me, delicious nostalgia.
Why You’ll Love This Recipe
- Bursting With Freshness: Every ingredient is crisp, juicy, and vibrant—perfect for celebrating peak tomato and cucumber season.
- Incredibly Easy & Quick: No complicated steps or cooking—a handful of pantry staples and just a few minutes is all you need.
- Versatile & Customizable: Grandma Winnie’s Tomato, Cucumber, and Onion Salad welcomes your favorite herbs or swaps to make it truly your own.
- Healthy and Light: It’s a salad you can feel great about eating (or devouring!) all summer long.
Ingredients You’ll Need
This salad’s irresistible charm comes from a short, sweet list of ingredients. Each element—crisp cucumbers, juicy tomatoes, and snappy onions—brings its own special magic to the bowl. The simple vinegar dressing pulls it all together with bright flavor and just the right amount of tang.
- Tomatoes (4 medium): Use the ripest, juiciest tomatoes you can find. Peel them if you want the classic Grandma Winnie touch—this step makes every bite super silky.
- English cucumber or Persian cucumbers (1 large or 3 small): These cukes are practically seedless with tender skins, but feel free to peel them if you prefer that old-school vibe.
- Vidalia or yellow onion (¼, thinly sliced): A sweet onion provides pleasant bite without overpowering; you can substitute red onion or scallions for a different flavor.
- Kosher salt (1 teaspoon): Essential for drawing out the vegetables’ juices and making the whole salad pop.
- Freshly ground black pepper (¼ teaspoon): Adds that bit of gentle heat in the background.
- Distilled white vinegar (¼ cup): The sharp acidity brightens everything and gives Grandma Winnie’s Tomato, Cucumber, and Onion Salad its old-fashioned zip. Try apple cider or sherry vinegar if you like, but avoid balsamic here.
- Packed brown sugar (1 teaspoon): Just a touch softens the vinegar’s sharpness and accentuates the produce’s natural sweetness.
Variations
One of the best things about Grandma Winnie’s Tomato, Cucumber, and Onion Salad is how effortlessly you can make it your own. Don’t hesitate to play with ingredients or swap in what you have on hand—it’s the ultimate “use what you love” salad!
- Herb It Up: Toss in fresh basil, parsley, or mint for an aromatic twist that’s perfect for summer.
- Vinegar Vibes: Apple cider or sherry vinegar lend a slightly different tang if you’re out of white vinegar or want to mix it up (but skip balsamic—it overwhelms the delicate flavors).
- Change Your Onion: Go for red onion for a sharper kick, or scallions for something milder and more delicate.
- Make It a Meal: Add handfuls of chickpeas, feta cheese crumbles, or even torn fresh mozzarella for extra protein and creamy goodness.
How to Make Grandma Winnie’s Tomato, Cucumber, and Onion Salad
Step 1: Prep the Star Vegetables
Start by peeling your tomatoes if you want that soft, Grandma-approved texture. Core and slice them into juicy wedges. Give the cucumber a quick peel if the skin is thick, then halve and slice it. Next, thinly slice your sweet onion—those delicate ribbons will bind all the flavors together beautifully.
Step 2: Toss and Season
Combine the tomatoes, cucumbers, and onions in a big mixing bowl. Sprinkle generously with salt and black pepper. The salt does wonders here, coaxing flavorful juices from every bite, while pepper adds quiet complexity.
Step 3: Mix the Dressing
Pour in the white vinegar and add the teaspoon of brown sugar. Stir gently to avoid breaking up the tomatoes. The vinegar provides that bright, bracing note, while brown sugar softens the sharper edges and adds depth.
Step 4: Marinate and Chill
Cover the bowl and let the salad sit in the refrigerator for 15–30 minutes. This marinating step gives the veggies a chance to mingle and soak up that tangy-sweet magic—the flavors only get better with a little time.
Pro Tips for Making Grandma Winnie’s Tomato, Cucumber, and Onion Salad
- Tomato Peeling Magic: Blanch tomatoes in boiling water for 30 seconds, then slip off the skins easily for that signature soft, luscious texture.
- Let It Marinate: If you have time, let the salad chill for up to an hour—the vegetables release extra juice, and the flavors blend into something seriously addictive.
- Slice Onions Super Thin: Use a mandoline for ultra-fine onion slivers that meld perfectly into each forkful without overwhelming but still delivering flavor.
- Choose the Right Vinegar: Don’t reach for the balsamic—its sweetness and darkness will muddy the flavors. Stick to white, apple cider, or sherry vinegar for that clear, bright finish.
How to Serve Grandma Winnie’s Tomato, Cucumber, and Onion Salad
Garnishes
A sprinkle of freshly torn basil or flat-leaf parsley on top brings an aromatic lift to this already bright salad. For a fancier touch, try crumbled feta or thinly sliced chives—both add color and a burst of flavor that feels a little extra-special for guests.
Side Dishes
Grandma Winnie’s Tomato, Cucumber, and Onion Salad is a dream alongside grilled chicken, fresh seafood, or crusty bread. It’s also right at home as part of a picnic spread—think cold fried chicken, wedges of cheddar, and her famous potato salad.
Creative Ways to Present
Spoon the salad into hollowed-out tomatoes, serve in mason jars for picnics, or pile high on crostini for bite-sized appetizers. Layer it in a clear trifle bowl to show off your colorful veggies, letting everyone “ooh” and “aah” at the table.
Make Ahead and Storage
Storing Leftovers
This salad actually gets better with a little time in the fridge, as the flavors meld and the veggies marinate. Store it in an airtight container for up to five days—just give it a gentle stir before serving to redistribute all that fabulous liquid at the bottom.
Freezing
Unfortunately, Grandma Winnie’s Tomato, Cucumber, and Onion Salad doesn’t freeze well—the texture of the vegetables becomes mushy and the bright flavors disappear. For best results, enjoy it fresh from the fridge.
Reheating
No reheating required—this salad is meant to be enjoyed cold, straight from the fridge. If you like, let it sit at room temperature for 10 minutes before serving to soften the flavors even more.
FAQs
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Do I really need to peel the tomatoes?
Not at all, but peeling the tomatoes (just like Grandma Winnie did) makes the salad extra silky and lets that dressing soak in beautifully. If you like a rustic texture, just leave the skins on—both ways are delicious!
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Can I make this salad ahead of time?
Absolutely! The flavors blend and deepen as it sits, making this a fantastic make-ahead salad for parties or picnics. Just keep it chilled and enjoy within five days for the freshest taste.
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Is there a way to reduce the onion’s sharpness?
Yes—if your onions are particularly strong, soak the slices in cold water for 5–10 minutes before adding them to the salad. This mellows the bite while still keeping them crisp and flavorful.
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Can I add other vegetables or protein?
Definitely! Chickpeas, diced avocado, feta, or even grilled chicken are all wonderful additions for a heartier twist. Feel free to improvise and make Grandma Winnie’s Tomato, Cucumber, and Onion Salad your own.
Final Thoughts
I truly hope you give Grandma Winnie’s Tomato, Cucumber, and Onion Salad a spot at your next summer table. Every scoop feels like a loving, sun-soaked hug straight from my grandma’s kitchen—simple, joyful, and meant to be shared.
Print
Grandma Winnie’s Tomato, Cucumber, and Onion Salad Recipe
- Prep Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
My Grandma Winnie’s Tomato and Cucumber Salad is a refreshing and simple summer dish that highlights the flavors of ripe tomatoes, crisp cucumbers, and tangy onions, all brought together with a light and slightly sweet vinegar dressing. This salad is perfect for picnics, BBQs, or as a side dish for any meal.
Ingredients
Ingredients:
- 4 medium tomatoes, peeled if desired, cored, and cut into wedges
- 1 English cucumber or 3 Persian cucumbers, peeled, halved, and sliced
- 1/4 Vidalia or yellow onion, sliced thin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup distilled white vinegar
- 1 teaspoon packed brown sugar
Instructions
- Prep the Ingredients: Prepare the tomatoes, cucumbers, and onions as directed.
- Season the Vegetables: In a mixing bowl, combine the tomatoes, cucumbers, and onions. Season with salt and pepper.
- Add Dressing: Pour vinegar and brown sugar over the vegetables. Mix well.
- Chill and Serve: Allow the salad to marinate in the refrigerator for 15-30 minutes before serving. Enjoy!
Notes
- You can customize this salad by adding fresh herbs like basil, parsley, or mint.
- For a twist, try using different types of vinegar such as apple cider or sherry vinegar.
- To store leftovers, keep the salad in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 80 kcal
- Sugar: 6g
- Sodium: 590mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
