Cucumber Salad with Spicy Tomato Vinaigrette

Ingredients

• 3 mediumcucumbers, halved, seeded and thinly sliced
• 6 mediumRoma tomatoes
• 1/3red onion, very thinly sliced
• 3 tablespoonstomato juice
• 2 tablespoonsred wine vinegar
• 1 tablespoonextra virgin olive oil
• 1 teaspoonWorcestershire sauce
• 1/4 teaspoonkosher salt
• 1/4–1/2 teaspoonhot sauce, such as Sriracha
• 1/8 teaspoonfreshly ground black pepper

Instructions

1. 1

   Combine vegetables

   Put the cucumbers, tomatoes and onion in a large bowl.

2. 2

   Whisk dressing

   Whisk together the remaining ingredients.

3. 3

   Toss the salad

   Pour the dressing over the vegetables and toss until they are well coated.

4. 4

   Chill before serving

   Refrigerate for at least an hour before serving.

What is cucumber salad with spicy tomato vinaigrette?

This is a fresh, chilled salad built around sliced cucumber, Roma tomatoes and red onion, with a tomato-based dressing sharpened by vinegar and spiked with hot sauce. It is a simple, home-style combination rather than a dish tied to one particular regional tradition.

The vinaigrette is adapted from the Cooking Light Complete Cookbook, as credited in the recipe description. Tomato juice gives it a savoury, tomato-forward base, while the oil and vinegar bring balance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 82 calories, 2g protein, 10g carbs, 4g fat.

The tomatoes and tomato juice contribute most of the carbohydrates, while the olive oil supplies most of the fat; the vegetables provide a modest amount of protein. Pair a serving with a protein-rich main and a grain or bread if you want a more complete plate.

Choosing and preparing the vegetables

Cucumbers: Halving and seeding them before slicing helps keep the salad from becoming too watery. Slice them thinly so the dressing can coat each piece.

Tomatoes: Roma tomatoes are relatively firm and hold their shape when tossed. Cut them into bite-sized pieces so they are easy to eat alongside the cucumber.

Onion: Slice the red onion very thinly for a gentler, more even flavour throughout the bowl.

Getting the vinaigrette balanced

Tomato juice: This gives the dressing its distinctive base and helps it cling to the vegetables. Whisk it with the vinegar, oil and seasonings until combined.

Hot sauce: The recipe allows 1/4–1/2 teaspoon, so start at the lower amount if you prefer a milder salad. Add the higher amount for a more noticeable heat.

Why chilling matters

A rest of at least an hour in the fridge lets the dressing season the vegetables and allows the flavours to come together. Keep the bowl covered while it chills.

Give the salad another toss just before serving, since dressing can settle at the bottom of the bowl.

Texture and doneness cues

This salad needs no cooking; the cues are in the cut and the finish. The cucumber should remain crisp, and the tomato pieces should still hold together after tossing.

The finished vegetables should look lightly coated rather than swimming in dressing. If serving from the bowl, spoon some of the dressing from the bottom over the top.

What to serve it with

Serve the salad cold alongside grilled chicken, fish or another simply seasoned main. Its bright vinegar and tomato flavours also pair well with sandwiches or a picnic spread.

For a more substantial meal, serve it with bread, grains or beans; add those separately rather than mixing them into the salad, so the cucumber stays crisp.

Recipe notes & tips

• Use a sharp knife to slice the onion thinly and evenly.
• Taste the dressing before pouring it over the vegetables, and adjust the hot sauce within the recipe's range.
• Chill the salad for at least an hour, as directed, rather than serving it straight after mixing.
• Toss again just before serving to redistribute the dressing.
• Keep the vegetables cold until you are ready to serve.

Variations

• Extra heat: Use the full 1/2 teaspoon of hot sauce for a spicier dressing.
• Milder dressing: Start with 1/4 teaspoon of hot sauce for less heat.
• Herb finish: Scatter chopped fresh parsley over the salad just before serving.
• More crunch: Add thinly sliced bell pepper for another crisp vegetable.
• Citrus note: Add a little lemon juice to the dressing for a brighter, sharper flavour.

Common mistakes to avoid

• Thick cucumber slices: They take longer to absorb the dressing; slice them thinly and evenly.
• Watery salad: Seed the cucumbers as specified and drain excess liquid before serving if needed.
• Too much heat: Begin with 1/4 teaspoon of hot sauce, then taste before adding more.
• Skipping the chill: Serve only after at least an hour in the fridge so the flavours have time to mingle.
• Uneven coating: Toss the vegetables thoroughly and give the salad another toss before serving.

How to store

Store covered in the fridge and eat within 2 days for the best texture. Toss before serving; this salad is best cold and does not need reheating.

Frequently asked questions