Cucumber, Tomato & Onion w/Red Wine Vinaigrette

This is perfect for cookouts, potluck gatherings or really just to eat at home because it’s one of Marlin’s favorites 🥰

It reminds me of the essence of Summer and being by the pool. Smelling burgers being cooked on the grille. Ok I’m getting a little excited about Summer coming, can ya tell??!!

It’s such an easy recipe to make especially if you are in a hurry. I’m also going to share with you my personal favorite recipe for Red Wine Vinaigrette salad dressing to go with it which I know you’ll just wanna drink by itself – it’s THAT delicious!

Cucumber, Tomato & Onion w/Red Wine Vinaigrette

What you’ll need to make Cucumber, Tomato & Onion w/Red Wine Vinaigrette


1 Large Cucumber, thinly sliced (I used the seedless, much easier!)

4-5 Tomatoes, thinly sliced

1 Large Onion, thinly sliced

1/2 Cup extra-virgin olive oil

3 tablespoons vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar. I used red wine vinegar)

1 tablespoon Dijon mustard

1 tablespoon maple syrup or honey (I used honey)

2 medium cloves garlic, pressed or minced (I omitted the garlic – still tastes delicious!)

1/4 teaspoon fine sea salt, to taste

Freshly ground black pepper, to taste


In a liquid measuring cup or bowl, combine all of the ingredients (minus the cucumber, tomato’s and onion) Stir well with a small whisk or a fork until the ingredients are completely mixed together.

Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.

In a separate bowl, add the sliced cucumber, tomatoes and onion. Pour the vinaigrette over and mix thoroughly.

Cover and refrigerate until ready to use.

For the vinaigrette, immediately use or cover and refrigerate for the future. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.

I used the recipe from Cookie + Kate. Make sure to look at her website for more delicious recipes!


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