No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Tomato, Cucumber, and Pickled-Onion Salad

Pickled onions add a puckery punch to a staple tomato and cucumber salad.

  • Servings: 8
  • Yield: Serves 8
Tomato, Cucumber, and Pickled-Onion Salad

Source: Martha Stewart Living, August 2008


  • 1 small red onion, halved lengthwise, thinly sliced crosswise (about 1 cup)
  • 3 tablespoons red-wine vinegar
  • 6 ripe medium tomatoes, cored and cut into wedges
  • 1 English cucumber, partially peeled lengthwise to create stripes, then cut crosswise into 1/2-inch-thick slices, larger pieces halved
  • 2 to 3 tablespoons extra-virgin olive oil
  • 1/4 cup packed fresh basil, larger leaves torn
  • Sea salt and freshly ground pepper


  1. Toss onion with vinegar in a small nonreactive bowl. Cover, and let stand at room temperature for 30 minutes.

  2. Place onion with vinegar, tomatoes, and cucumber on a platter. Drizzle with oil, and top with basil. Season with salt and pepper, and serve.

Reviews (2)

  • mb27again 29 Jul, 2012

    This is a great salad. Great with tomatoes, cucumbers and basil from the garden. Will make again.

  • jessyka 26 Jul, 2008

    This is a super simple recipe and great with summer's heirlooms!

Related Topics