Cucumber, Tomato, and Onion Salad

Cucumber, Tomato, and Onion Salad in a white floral china bowl

A crisp, colorful medley of fresh vegetables in a tangy vinaigrette comes together in a snap for summer get-togethers.

Cucumber, Tomato, and Onion Salad
Makes 8 servings
  • 1 cup white wine vinegar
  • ½ cup sugar
  • ¼ cup vegetable oil
  • 4 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 6 salad cucumbers, scored and sliced ¼ inch thick
  • 6 Campari tomatoes, quartered
  • 2 cups assorted heirloom cherry tomatoes, halved
  • 1 small red onion, sliced ¼ inch thick
  • ¼ cup fresh dill
  1. In a large bowl, whisk together vinegar, sugar, oil, salt, and pepper until dissolved. Stir in cucumbers and all remaining ingredients until well combined. Cover and refrigerate for at least 2 hours before serving or for up to 3 days.

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