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.