For this chill, summery salad adapted from Rachael Ray, ripe plum tomatoes, red onions, and cucumbers combine in an elegantly simple vinaigrette with a touch of smoky paprika. Buy the ripest, peak-season tomatoes you can find. Bring it to your next picnic or potluck with another light dish such as our salmon salad recipe.

  • Yields: 4 servings
  • Difficulty: Easy
  • Total: 30 mins
  • Active: 5 mins

Ingredients (8)

  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon smoked paprika
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 5 medium ripe, firm plum tomatoes, halved lengthwise, seeded, and thinly sliced
  • 1/4 medium red onion, peeled, halved lengthwise, and thinly sliced
  • 1 small unwaxed Persian cucumber (or 1/2 an English cucumber), halved lengthwise and thinly sliced


  1. Combine the vinegar, smoked paprika, a big pinch of kosher salt, black pepper, and olive oil in a screw-top jar. Shake vigorously, then taste and adjust the seasoning as necessary with additional salt and black pepper. (Alternately, in a small bowl, whisk together the the vinegar, smoked paprika, salt, and black pepper. Gradually whisk in the oil. Taste and add more seasoning as needed.) Set aside.
  2. In a medium bowl, combine the tomatoes, onions, and cucumber. Add the dressing and toss to combine.
  3. Let stand at room temperature for the flavors to combine, about 20 minutes. Re-toss just before serving.