Mediterranean Tomato and Cucumber Salad
Mediterranean cucumber tomato salad is bright, fresh and so flavorful! This parsley 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.
Servings 4
Calories 120kcal
Ingredients
- 1 large English cucumber
- 1 pint cherry tomatoes
- 1/4 medium red oinoin
- 1/4 cup kalamata olives (pitted) optional
- 2 tbsp flat leaf parsley
Lemon Dressing
- 1 large lemon, juiced 2-3 tablespoons lemon juice
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1 tsp Herbs de Provence or Italian seasoning
Instructions
- Cut the cucumber into 1/2 inch pieces. To do this, cut the cucumber in half length wise then those halves in half again (making 4 long pieces). Cut those into 1/2 inch pieces.1 large English cucumber
- Cut the pint of cherry tomatoes in half (or if using a larger tomato, cut into 1/2 inch pieces).1 pint cherry tomatoes
- Finely chop 1/4 of a medium red onion, finely chop 2 tablespoons of flat leaf parsley and chop 1/4 cup pitted kalamata olives.1/4 medium red oinoin, 1/4 cup kalamata olives (pitted), 2 tbsp flat leaf parsley
- Add all the veggies to a large bowl.1 large English cucumber, 1 pint cherry tomatoes, 1/4 medium red oinoin, 1/4 cup kalamata olives (pitted), 2 tbsp flat leaf parsley
- In a small bowl or glass measuring cup, add the juice of 1 large lemon, 2 tablespoons olive oil, 1 teaspoon herbs de provence (or italian seasoning) and 1/2 teaspoon each sea salt and garlic powder, Stir well to combine.1 large lemon, juiced, 2 tbsp olive oil, 1/2 tsp sea salt, 1/2 tsp garlic powder, 1 tsp Herbs de Provence or Italian seasoning
- 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
- Use the right cucumber: If using a thick-skinned cucumber, peel some or all of the skin and remove large seeds before chopping.
- Cut cucumbers thicker: Slice them about ½ inch thick to keep them crisp, especially if making leftovers.
- Best herbs to use: Flat-leaf parsley is ideal, but basil or cilantro work as substitutes.
- Mellow the onion’s bite: Soak red onion in 2 tablespoons of red wine vinegar for 5-10 minutes to make it sweeter. Drain before adding.
- Let flavors develop: For the best taste, let the salad sit for an hour before serving.
- Add sweetness if desired: For a slightly sweeter dressing, mix in 1-2 teaspoons of maple syrup or honey.
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, so I recommend eating within 1-2 days for the best texture.
Nutrition
Calories: 120kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Fiber: 3g | Sugar: 5g
