The photo appears to show a fresh cucumber–tomato–onion salad with a light vinegar/oil dressing, black pepper, and herbs. The exact ingredients in the pictured dish can’t be determined with certainty from the image, so the recipe below is a close, practical version. Similar versions from USDA/MyPlate and university extension programs use cucumber, tomato, onion, vinegar, oil, garlic, herbs, salt, and pepper.
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Nutrition.gov
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Ingredients — serves 4–6
Salad
3 medium cucumbers, thinly sliced
4 medium ripe tomatoes, chopped into bite-size pieces
1 medium red onion, thinly sliced
½ green bell pepper, chopped — optional
2–3 tbsp fresh coriander/cilantro or parsley, chopped
1 small green chili, finely chopped — optional
1 small garlic clove, minced
Dressing
2 tbsp extra-virgin olive oil
3 tbsp vinegar — apple cider, white, or red-wine vinegar
1 tbsp fresh lemon juice
½ tsp black pepper
½ tsp salt, or to taste
½ tsp dried oregano
½ tsp sugar or honey — optional
The basic combination is consistent with established cucumber-tomato salad recipes; USDA’s version, for example, uses vinegar, olive oil, garlic, salt and pepper with the vegetables.
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Nutrition.gov
Detailed method
Wash everything well.
Slice the cucumbers into approximately ½-cm rounds. You can leave the skin on.
Cut the tomatoes into wedges or medium chunks.
Thinly slice the onion. If you prefer a milder onion flavor, soak it in ice water for 10–15 minutes, then drain well.
Put cucumber, tomato, onion, bell pepper, chili and herbs into a large bowl.
In a separate small bowl, whisk together olive oil, vinegar, lemon juice, garlic, oregano, black pepper and salt.
Pour the dressing over the vegetables.
Toss gently so the tomatoes don’t become crushed.
Let the salad rest for 15–30 minutes before serving. Resting allows the vegetables to absorb the dressing; similar recipes recommend resting before serving.
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Delish
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Taste and adjust salt, vinegar and lemon juice.
Serve chilled or slightly cool.
Pakistani-style variation
For a more familiar kachumber-style flavor:
Replace some vinegar with extra lemon juice.
Add 1–2 finely chopped green chilies.
Add fresh coriander.
Add a pinch of roasted cumin powder.
Use less olive oil or omit it completely.
Add a little chaat masala immediately before serving.
Nut information
This basic recipe contains no nuts.
It is also naturally:
Nut-free
Peanut-free
Vegetarian
Vegan if honey is omitted
Dairy-free
Egg-free
Gluten-free
If you’re serving someone with a nut allergy, check packaged ingredients such as bottled dressing, spice blends or chaat masala for cross-contact/allergen statements.
You can add nuts for crunch if desired—for example, almonds, walnuts or roasted peanuts—but they are not necessary and will substantially change the allergy profile.
Approximate nutrition
For a relatively light version with 1 tbsp olive oil and 6 servings, expect roughly 50–80 calories per serving, depending on the size of the vegetables and dressing.
As a reference, USDA’s tomato-cucumber salad provides about 33 calories, 1 g fat, 5 g carbohydrate, 1 g fiber and 1 g protein per ¾-cup serving in its specific recipe.
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MyPlate
Another cucumber-tomato-onion recipe from Oklahoma State lists about 75 calories, 3 g fat, 12 g carbohydrate, 2 g fiber and 1 g protein per serving, illustrating how dressing and added sugar can change the numbers.
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extension.okstate.edu
Q&A
Q: Can I make it ahead of time?
Yes. Refrigerate it in a covered container. For the freshest texture, make it a few hours ahead rather than several days ahead. Some versions recommend up to about 3 days refrigerated, although cucumbers and tomatoes become increasingly watery and soft over time.
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Q: Why does my salad become watery?
Tomatoes and cucumbers naturally release water after being salted and dressed. Drain excess liquid before serving, or salt the cucumbers lightly and drain them before assembling.
Q: Can I skip the oil?
Absolutely. Use lemon juice and vinegar for a very light dressing. If you keep the oil, even a small amount provides a richer mouthfeel.
Q: Can I use white vinegar?
Yes. Apple-cider vinegar gives a slightly fruity flavor; red-wine vinegar is sharper; white vinegar is more intense, so start with less.
Q: Can I add feta?
Yes. Crumbled feta turns it into a more substantial Mediterranean-style salad. It will no longer be dairy-free.
Q: Can I add chickpeas?
Yes. About 1 cup of cooked chickpeas makes it much more filling and adds protein and fiber.
Q: What should I serve it with?
It works particularly well alongside grilled chicken, kebabs, fish, rice dishes, lentils, beans, or flatbread.
Q: Why is the salad in the photograph so juicy?
The vegetables appear to be sitting in a fairly generous amount of dressing and their own released juices. If you want to reproduce that appearance, don’t drain the tomatoes and let the finished salad sit for about 20–30 minutes before serving.