Mediterranean Cucumber and Tomato Salad
Back in 2023, I had my most successful summer garden yet with cherry tomatoes and cucumbers growing faster than I could keep up with! I absolutely love Mediterranean food, so I decided to do a play on a tabbouleh salad but without the grains. I added a ton of flat-leaf parsley, tossed everything in a simple lemon dressing, and the result was nothing short of incredible. This Mediterranean cucumber and tomato salad quickly became my go-to summer dish; I made it at least 15 times that season.
Once I realized how good it was, it stayed on repeat all summer. When your garden is overflowing, you start looking for recipes you actually want to eat again and again, and this one checked every box. It’s fresh, bright, incredibly simple to throw together, and the kind of salad that works just as well next to grilled chicken as it does piled onto a plate with pita and hummus.
With just a handful of fresh ingredients, minimal prep, and bold Mediterranean flavor, this cucumber tomato salad checks all the boxes. It’s light, refreshing, and the kind of recipe that works with almost anything. Mediterranean-style salads are something I come back to again and again, so if you enjoy this one, you might also like my Mediterranean Chopped Salad, Mediterranean Black Bean Salad, Mediterranean Roasted Cauliflower Salad, or simple Mediterranean Tuna Salad.
This salad is all about fresh, vibrant flavors and satisfying crunch. It’s a no-lettuce salad that comes together in just minutes and actually tastes even better after it sits for a bit. If you want to turn it into a more complete meal, you can easily add protein like crispy air fryer chickpeas, white beans, grilled chicken, air fryer greek chicken, or feta cheese.
Ingredient spotlight
This is not a full list of ingredients, but a quick spotlight on a few. The full ingredient list can be found in the recipe card.
- Cucumber – using a thin-skinned cucumber is best for this salad. I recommend Persian cucumbers or English cucumbers (hot-house cucumbers wrapped in plastic). These cucumbers don’t have large seeds or a thick skin that needs to be peeled.
- Lemon juice – fresh lemon juice is best for this recipe. I used the juice from a large lemon, 2-3 tablespoons of lemon juice. You could also make this with lime juice, red wine vinegar or apple cider vinegar.
- Flat leaf parsley – don’t confuse this with curly parsley, they are not the same. This adds so much brightness to the salad. Don’t skip it unless you absolutely have to.
Tips for success
- Cut cucumbers thicker – Slice cucumbers about ½ inch thick to help them stay crisp, especially if you plan to make leftovers.
- Best herbs to use – Flat-leaf parsley works best, but basil or cilantro are good substitutes if that’s what you have on hand.
- Mellow the onion’s bite – If raw onion feels too strong, soak the chopped onion in a little red wine vinegar for 5–10 minutes before adding it to the salad.
- Add sweetness if desired – For a slightly sweeter dressing, stir in 1–2 teaspoons of maple syrup or honey.
Easy Mediterranean Tomato and Cucumber Salad
Ingredients
- 1 large English cucumber
- 1 pint cherry tomatoes
- ¼ medium red oinoin
- ¼ cup kalamata olives (pitted) - optional
- 2 tablespoons flat leaf parsley
Lemon Dressing
- 1 large lemon, juiced - 2-3 tablespoons lemon juice
- 2 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- 1 teaspoon Herbs de Provence or Italian seasoning
Instructions
- Start by cutting the cucumber into bite size pieces. Don't make them too small or they can get soggy quickly.1 large English cucumber
- Cut the tomatoes in half.1 pint cherry tomatoes
- Chop the parsley. You can make this as finely chopped as you prefer.2 tablespoons flat leaf parsley
- Finely dice the red onion. I like to chop this pretty fine so it incorporates throughout the salad.¼ medium red oinoin
- Slice the kalamata olives in half or give them a rough dice so they incorporate well throughout the salad.¼ cup kalamata olives (pitted)
- Make the lemon dressing. Add the lemon juice, olive oil, salt, garlic powder and italian seasoning to a bowl. Whisk well with a fork to combine.1 large lemon, juiced, 2 tablespoon olive oil, ½ teaspoon sea salt, ½ teaspoon garlic powder, 1 teaspoon Herbs de Provence or Italian seasoning
- Add the veggies to a large salad bowl. Pour the dressing over the veggies and toss well to coat them.
Recipe Notes
Top tips
- Use the right cucumber: If using a thick-skinned cucumber, peel some or all of the skin and remove large seeds before chopping.
- Let flavors develop: For the best taste, let the salad sit for an hour before serving.
Storing leftovers
- This salad keeps well in the fridge for about 2 days, though the cucumbers will soften slightly as they absorb the dressing.
Nutrition Information
Other additions
This salad is incredibly flexible. Keep it simple or turn it into a light summer meal with a few easy additions.
- Creamy element – Crumbled feta (regular or dairy-free) adds a salty, creamy bite that works beautifully with the lemon dressing.
- Extra depth – A small splash of red wine vinegar and an extra drizzle of olive oil add even more Mediterranean flavor.
- Make it a meal – Add chickpeas or white beans for plant-based protein, or top the salad with 10 Minute Air Fryer Chicken Bites, 6 Minute Air Fryer Salmon Cubes, shrimp, or leftover rotisserie chicken.
Common questions
Can I use a different dressing?
Yes. A balsamic vinaigrette or Greek dressing both work well here. I especially love the kalamata olive dressing from my Greek salad recipe.
Is this salad good for meal prep?
This salad can be made ahead, but it’s best within 1–2 days. The cucumbers will soften as they sit in the dressing, though the flavor continues to develop.
How to keep cucumbers from getting soggy?
Cut the cucumbers into thicker pieces (about ½ inch). Thicker slices stay crisp longer and hold up better in the dressing.
Do I need to seed the cucumbers?
If you’re using thin-skinned cucumbers like Persian or English cucumbers, you can leave the seeds in. For thicker garden cucumbers with large seeds, scooping them out can help prevent the salad from becoming watery.
Great salad refreshing and simple
Thanks for coming to leave a review Amber – this is one of my go-to summer salads, so glad you enjoyed it too! Happy cooking – Sam
Really good. Refrigerated leftovers held up well the next day.