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Mediterranean Cucumber Tomato Salad
Mediterranean cucumber tomato salad is bright, fresh and so flavorful! This tomato cucumber salad has simple ingredients and has a homemade lemon dressing that comes together in just a minute. The perfect everyday salad that is great for cookouts or picnics and the perfect use for all your summer produce. This recipe is vegan, gluten free, dairy free, low carb, paleo and Whole30 friendly.
Cut the cucumber into 1/2 inch pieces. Cut the cucumber in half length wise then those halves in half again (making 4 long pieces). Cut those into 1/2 inch pieces.
Cut the tomatoes in half (or if using a larger tomato, cut into 1/2 inch pieces).
Finely chop the red onion, finely chop the parsley and chop the olives.
Add all the veggies to a large bowl.
In a small bowl or glass measuring cup, add all the ingredients for the lemon dressing. Stir well.
Pour the dressing over the salad ingredients, toss well to combine. Allow to sit for at least 15 minutes (an hour is great in the fridge) to let the flavors come together.
Notes
Top tips
If you are not using an thin-skinned cucumber, be sure to peel away some or all of the thick cucumber skin and remove the large seeds inside the cucumber before chopping.
Cut the cucumbers a little thicker (about ½ inch), especially if you plan on there being leftovers, this way the cucumbers can stay firm even when soaking in the dressing.
Flat leaf parsley is really best for this recipe. It is so bright and fresh and has a better flavor and texture compared to curly parsley.
If you don't love the bite from red onion, soak it in 2 tablespoons of red wine vinegar for 5-10 minutes before adding it to the salad. Drain off the vinegar and add the onions, The onions will be much sweeter.
The flavors of this salad are even better after it has had time to rest together. Make this salad about an hour in advance for the best flavor.
If you prefer a slightly sweeter salad dressing, add a little sweetness to the dressing, add a teaspoon or two of maple syrup or honey.
Can you make this tomato cucumber salad in advance?Yes! This salad would be great made a few hours in advance and stored in the fridge until ready to serve. The flavors really have a chance to meld together but the veggies will still be crunchy and delicious.Storing leftovers
Fridge: Store leftover tomato cucumber salad in the fridge in an airtight container for up to 3 days. The longer the cucumbers soak in the dressing, the softer they will get.
I do not recommend freezing this salad as cucumbers don’t do well when frozen then defrosted.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
120
Fat
9
g
Carbohydrates
12
g
Fiber
3
g
Sugar
5
g
Protein
2
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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