Best 5 California Salad Tomato Cucumber And Onions Recipes

**California Salad: A Refreshing Medley of Summer's Bounty**

Indulge in the vibrant flavors of California salad, a refreshing ensemble of crisp vegetables, zesty dressings, and a hint of herbs. This iconic salad draws inspiration from the state's bountiful produce, showcasing the best of summer's harvest. From the sweet crunch of tomatoes and cucumbers to the sharp bite of red onions, each ingredient harmonizes to create a symphony of flavors. Drizzled with a tangy vinaigrette dressing, this salad transports you to the sun-kissed fields of California, offering a taste of the state's culinary heritage. Explore our collection of California salad recipes, ranging from classic variations to innovative twists, each promising a delightful culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO CUCUMBER ONION SALAD

Tomato Cucumber Onion Salad image

Many say this is a great summer dish, but I find that I crave it ALL YEAR ROUND! Very addicting, goes with everything, very fast and easy, and always impresses with its amazing flavor!

Provided by kissthecook

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup diced cucumber
1 cup diced fresh tomato
½ cup olive oil
½ cup red wine vinegar
¼ cup diced red onion
1 teaspoon white pepper
1 teaspoon salt, or to taste

Steps:

Toss cucumber, tomato, olive oil, red wine vinegar, red onion, and white pepper together in a large bowl; season with salt. Refrigerate until slightly chilled, 10 to 15 minutes.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 6.5 g, Fat 27.1 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 3.8 g, Sodium 585.3 mg, Sugar 2.2 g

CALIFORNIA SALAD (TOMATO, CUCUMBER AND ONIONS)

California Salad (Tomato, Cucumber and Onions) image

Simple, refreshing and delicious! Juicy tomatoes, crisp cucumbers and crunchy onion combine with Miracle Whip to make an unbelievably delicious salad! You will be surprised and delighted...the juice from the tomatoes combines so well with the Miracle Whip, you'll never know that Miracle Whip is in it once the flavors have combined. You may be tempted to add something to it, it seems too simple to be good, but try it like this first, I guarantee you'll like it! I make it often for potlucks and BBQ's and people are always amazed at the simplicity of this recipe. Family legend is that relatives from California always made this salad and so it was dubbed 'California Salad'. Can easily be made low/non-fat, but I prefer the regular version. It is also great as a 'relish' on grilled meats, especially brats. This is also a very 'forgiving' recipe...I never measure anything, just throw it together. Just remember the veggie ratio is 1:1:1 and you'll do fine! Unless you live in a warm climate and can grow or get locally grown tomatoes all year long, don't bother making this in the winter! Fresh, ripe juicy tomatoes are the key to making this salad Easily doubled or tripled, but yield will vary depending on size of the vegetables. "Cooking time" is refrigerator time!

Provided by The Frugal Cheflady

Categories Onions

Time 30m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 red ripe tomato
1 cucumber, peeled and seeded
1 onion
1 -2 tablespoon Miracle Whip (just enough to lightly coat all the veggies, DON'T use mayonnaise)
1/4 teaspoon salt (to taste)
1/4 teaspoon ground black pepper (to taste)

Steps:

Dice or chop tomato, cucumber and onion.
In mixing bowl, combine vegetables, Miracle Whip, salt and pepper, mixing well until all pieces are coated.
Refrigerate at least 20 minutes to allow flavors to blend.

CUCUMBER, TOMATO AND RED ONION SALAD

Cucumber, Tomato and Red Onion Salad image

Provided by Claire Robinson

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1/4 small red onion, cut into thin slices
1/2 seedless cucumber, cut into 1/3-inch dice
1 pound vine-ripe or Roma tomatoes, cut into 1/3-inch dice
2 tablespoons freshly squeezed lemon juice
1/4 cup basil-infused olive oil
Kosher salt and freshly cracked black pepper

Steps:

In a small bowl, soak the onion slices in icy cold water for 15 minutes. Remove from the water and pat dry. In a large bowl, add the onions, cucumbers and tomatoes and toss to combine.
In a small bowl, whisk together the lemon juice, olive oil and salt and pepper, to taste. Pour over the salad and serve immediately.

TOMATO, ONION, AND CUCUMBER SALAD

Tomato, Onion, and Cucumber Salad image

For a fresh salad standby, try Rachael Ray's Tomato, Onion and Cucumber Salad recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 6

Ingredients

5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced
1/4 red onion, peeled, halved lengthwise, and thinly sliced
1 Kirby cucumber, halved lengthwise and thinly sliced
A generous drizzle of extra-virgin olive oil, about 2 tablespoons
2 splashes red wine vinegar
Coarse salt and black pepper

Steps:

Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.
Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

CUCUMBER TOMATO AND GREEN ONION SALAD

Cucumber Tomato and Green Onion Salad image

My mother always made this salad, so I tried it on my future husband when we were courting. I discovered later that he didn't like vinegar in his foods, but he learned to enjoy this salad and called it piccalilli. -Jan Peterson Mesa, Arizona

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 medium tomatoes, sliced and quartered
1 large cucumber, peeled and sliced
4 green onions, chopped
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup cider vinegar
1 cup water

Steps:

In a bowl, combine the tomatoes, cucumber and onions. In a small bowl, combine the sugar, salt and pepper. Whisk in the vinegar and water. Pour over vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

Choose ripe, flavorful tomatoes. This is the key to a great salad. Look for tomatoes that are deep red in color and have a slightly sweet smell.
Use a variety of cucumbers. This will add different textures and flavors to your salad. English cucumbers are mild and crisp, while Persian cucumbers are sweeter and have a thinner skin.
Red onion adds a sharp, pungent flavor to the salad. If you don't like strong flavors, you can substitute a milder onion, such as a yellow or white onion.
Fresh herbs brighten up the salad and add a pop of flavor. Use any herbs that you like, such as basil, oregano, thyme, or parsley.
Use a light and tangy dressing. A simple vinaigrette or lemon-tahini dressing is a good choice. Avoid using heavy dressings, which will weigh down the salad.
Serve the salad immediately. This is the best way to enjoy the fresh flavors of the vegetables.

Conclusion:

This California salad is a refreshing and flavorful side dish that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. With its colorful vegetables and zesty dressing, this salad is sure to be a hit at your next party or potluck.