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Tomato, Cucumber, and Pickled-Onion Salad


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

  • Servings: 8

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 Add a comment

  • MS10714473
    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!