Mediterranean Tomato and Cucumber Salad

Mediterranean cucumber tomato salad on a gray plate.

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.

Course Appetizer, dinner, Salad

Cuisine Mediterranean

Keyword cucumber tomato onion salad, cucumber tomato parsley salad, mediterranean cucumber tomato salad

Prep Time 5

Rest time 15

Total Time 20

Servings

Calories 120kcal

Author Samantha Rowland

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.
Cut the pint of cherry tomatoes in half (or if using a larger tomato, cut into 1/2 inch pieces).
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.
Add all the veggies to a large bowl.
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.
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 using a traditional cucumber with thick skin, peel away most or all the skin and remove the large seeds.
For the best texture, cut the cucumber into thicker pieces (1/2 inch).
To mellow out the red onion, soak it in 2 tablespoons red wine vinegar (drain the vinegar before adding the onions to the salad).
Make this salad about an hour in advance for the best flavor.
For a sweeter dressing, add a teaspoon or two 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