clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tomato Cucumber Salad (No Oil)

  • Author: Shane Martin
  • Prep Time: 10 mins.
  • Total Time: 10 mins.
  • Yield: 8 servings 1x
  • Category: Salads & Dressings
  • Method: Raw
  • Cuisine: Vegan
  • Diet: Vegan


This simple Tomato Cucumber Salad recipe is bright, light, fresh, and delicious. It’s an easy summer salad made with English cucumbers, cherry tomatoes, crunchy red onion, and covered in a sweet and tangy oil-free dressing.


  • 1 English cucumber, sliced
  • 1 pint of cherry tomatoes, sliced in half
  • 1/2 red onion thinly sliced (I used a mandoline slicer)

For The Dressing

  • 1/4 cup red wine vinegar
  • 2 Tbsp maple syrup
  • 2 Tbsp water
  • 1 tsp. dried oregano
  • salt and pepper to taste


  1. Slice the cucumber, tomatoes, and onion and place them in a large mixing bowl. 
  2. Add the dressing ingredients to a separate small bowl and whisk until everything is well combined.
  3. Pour over the cukes, tomatoes, and onion. Toss well to coat.
  4. You can serve immediately but I think it’s best once it’s chilled in the fridge for 30 minutes. 


If you don’t have an English cucumber regular cukes will work. But, I would scoop out the seeds and peel the cucumber.


  • Serving Size:
  • Calories: 31
  • Sugar: 5.1 g
  • Sodium: 4.5 mg
  • Fat: 0.1 g
  • Carbohydrates: 7.3 g
  • Fiber: 0.8 g
  • Protein: 0.7 g
  • Cholesterol: 0 mg

Keywords: tomato cucumber salad, cucumber tomato salad, summer salad, oil-free, vegan recipes, plant-based recipes