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Cucumber, Tomato, and Red Onion Salad over Baby Greens

Total Time

1 h

Prep 20 m


The combination of cool, crunchy cucumber and tangy vinegar is the perfect start to a quintessential summer salad. And don’t be intimidated by the raw onion! Soaking it in water helps tame the zing, without tamping down the flavor.


4 servings

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Total Time

1 h

Prep 20 m


  • Yields: 4 servings

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  • 2 medium cucumbers, peeled, halved lengthwise, seed-core removed, and sliced
  • 1/3 cup(s) red wine vinegar
  • 1 tbsp(s) maple syrup
  • 1 tsp(s) salt
  • 1 small red onion, cut in half and thinly sliced
  • cold water, (approximately 1 cup)
  • 1/2 cup(s) fresh basil leaves, chopped, or 1 tablespoon dried basil
  • 3 tbsp(s) Natural Grocers extra virgin olive oil
  • 1 pint(s) grape tomatoes, sliced in half
  • freshly ground black pepper
  • 1 (5-ounce) package baby greens
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  1. In a large bowl, toss together the cucumbers, vinegar, maple syrup, and salt. Let stand at room temperature for one hour, stirring occasionally.
  2. Place the thinly sliced onion in a small bowl, cover with cold water, and let sit while the cucumbers marinate.
  3. Using a strainer, drain the water from the onions.
  4. Add the onion, basil, oil, and tomatoes to the cucumbers. Toss to mix all ingredients. Top with fresh ground pepper and season with extra salt to taste.
  5. Divide the baby greens evenly among four salad plates. Spoon the cucumber, tomato, red onion salad on top of the greens. Drizzle any remaining dressing evenly over each plate. Finish with freshly ground pepper and serve immediately.
Source: Karen Falbo

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