This Mediterranean Cucumber Tomato Salad is a refreshing and flavorful summer salad recipe. This is the easiest Mediterranean salad recipe made with fewer ingredients quickly within 10 minutes, packed with crisp cucumbers, juicy tomatoes, feta cheese, and a simple lemon-olive oil dressing. Here’s how to make it.
This easy Mediterranean salad is honestly the simplest salad I've ever made. I love how every bite bursts with fresh Mediterranean flavors - sweet tomatoes, cool cucumbers, tanginess from lemon juice, and of course my favorite, the salty creaminess of feta cheese.
The best part of making this cucumber tomato salad is that it is versatile and can be enjoyed in many ways. If you have leftover chicken, turn it into a protein-packed wrap, serve it as a side dish with this Mediterranean Kebabs, or over a bed of fluffy quinoa for a heartier meal.
About This Mediterranean Salad Recipe
The vibrant colors in this Mediterranean cucumber tomato salad recipe always make it a feast for the eyes. There are many ways to make this simple Mediterranean salad. Like, in the Middle East, red onions and sumac (a Middle Eastern spice with a lemony tang) are added. At some places, Kalamata olives are classic, while others prefer black or green olives.
I have been playing around with this salad recipe. I made this Mediterranean cucumber tomato salad with feta cheese and without it. Honestly, I love it with the feta, but it's still yummy without it.
I tried it with both Roma tomatoes and cherry tomatoes, and they both tasted amazing. But cherry tomatoes make the salad look prettier.
I even threw in some different herbs to see what worked best. This final recipe I'm sharing is the one I like the most after all my experimenting. It's got the perfect combo of flavors and looks great too. Give it a try and let me know what variations you come up with.
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Ingredients Notes
This salad keeps things super simple. It's all about fresh flavors, so you only need a few ingredients. You will need just a sprinkle of salt and pepper, a squeeze of lemon, and some olive oil.
For the complete list of ingredients and their exact measurements, please refer to the recipe card below.
- Tomatoes: Both cherry tomatoes and regular plum/Roma tomatoes work great for this recipe. Just chop them up a bit bigger.
- Cucumber: Any cucumber will work here. If using regular cucumbers peel the skin and scoop out the seeds if they're big and watery. But if you find an English cucumber, those are awesome because they don't have big seeds and the skin is nice and tender.
- Olive Oil: This is a must-have for any Mediterranean dish. Extra virgin olive oil adds good fats and flavor to the salad.
- Seasoning: Simple salt & freshly ground black pepper is used.
- Lemon Juice: Freshly squeezed is always the best. Substitute with red wine vinegar or rice vinegar.
- Feta Cheese: I love salty feta cheese and always add it to my salad recipes like this corn salad with Feta or chickpea salad. It crumbles perfectly and adds a creamy flavor. Parmesan cheese is a great substitute with a sharper, nuttier flavor.
- Fresh Herbs: I used parsley for this Mediterranean cucumber salad recipe, but feel free to add chopped cilantro or dill for a slightly different twist.
How to Make Mediterranean Cucumber Tomato Salad
This Mediterranean salad is so easy to make. Just chop up some veggies, throw them in a bowl, and toss with a quick dressing. Chopping the vegetables might take a few minutes, but the salad comes together in no time. Let's start making it.
Prep the veggies
- Cucumber: Always taste a small piece of cucumber first. If it's bitter, discard it. Dice the English cucumber into small cubes. If using regular cucumbers you can peel the skin (if it’s hard) and scoop out the seeds (to avoid a watery salad).
- Cherry tomatoes: Cut them in half. If using plum tomatoes, dice them into small cubes (the same size as the English cucumber).
- Red onion: Chop it into small pieces. Tip: I like to cut the red onions in half, soak them in cold water for 10-15 minutes, properly drain them, and cut or slice them. Soaking in cold water reduces the sharpness of onions.
- Parsley/Cilantro: Chop it finely, discarding the thick stems.
Assembling the Mediterranean cucumber tomato salad
Add Feta cheese (optional)
Add the dressing - For Mediterranean salad dressing, add olive oil, lemon juice, ¼ teaspoon of salt & pepper to the mixing bowl.
Toss the salad. Taste and adjust the seasoning by adding more salt, pepper, or lemon juice to taste. Cover and keep it in the refrigerator for 30 minutes. It tastes best when served chilled.
Tip: Cucumbers release some water in the salad when stored in the refrigerator. When you take the salad out from the refrigerator, toss the salad again just before serving.
Recipe Tips and Variations
- Pick the right cucumbers - Look for seedless cucumbers like Persian or English cucumbers. These have thinner skin, don't need peeling, and are ideal for making salad. Also, you can skip the step of removing seeds which can make the salad watery
- Freshness is key - Use ripe, flavorful tomatoes and fresh herbs for the best taste.
- You can add some proteins to it. For vegetarians, you can add boiled chickpeas like this chickpea salad or add grilled chicken, tuna, or shrimp for a non-vegetarian version.
- Cucumber salad is best served chilled. So, after you've assembled the salad, refrigerate it for at least 30 minutes before serving.
- A classic Mediterranean dressing uses olive oil, lemon juice, salt, and pepper. It is light, refreshing, and always hits the spot. You can also experiment with adding fresh oregano or a sprinkle of sumac.
- Make and eat your salad right away. It gets watery quickly.
What to Serve with this Mediterranean Salad?
This Mediterranean salad is versatile and you can serve it with anything. You can serve this salad as a quick and light dinner. Serve with a dollop of Greek yogurt, to add a cooling and creamy element.
Turn it into a wrap like this Mediterranean chicken wrap. This dish is a great side for grilled chicken, dragon chicken, Kebabs, pasta, or even Mediterranean chicken and rice.
More Salad Recipes to Try
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Mediterranean Cucumber Tomato Salad
Equipment
- 1 Medium sized mixing bowl
Ingredients
- 1.5 cups of chopped cucumber
- 2 cups cherry tomatoes, cut into halves or 3-4 Roma tomatoes, chopped (2 cups)
- 1 small red onion chopped (¾ cup)
- ½ cup chopped parsley/cilantro leaves
- 2 tablespoon olive oil
- 1 teaspoon lemon juice add as per taste
- salt to taste
- ½ teaspoon freshly ground black pepper
Instructions
Prep the veggies
- Cucumber: Dice the English cucumber into small cubes. If using regular cucumbers you can peel the skin (if it’s hard) and scoop out the seeds (to avoid a watery salad).
- Cherry tomatoes: Cut them in half. If using plum tomatoes, dice them into small cubes (same size as the English cucumber).
- Red onion: Chop it into small pieces. Tip: I like to cut the red onions in half, then soak them in cold water for 10-15 minutes and then properly drain them and cut into small pieces. Soaking in cold water reduces the sharpness of onions.
- Parsley/Cilantro: Chop it finely, discarding the thick stems.
Assembling Mediterranean cucumber tomato salad
- Add Feta cheese (optional)
- Add the dressing - For Mediterranean salad dressing, add olive oil, lemon juice, ¼ teaspoon of salt & pepper to the mixing bowl.
- Toss the salad. Taste and adjust the seasoning by adding more salt, pepper, or lemon juice to taste. Cover and keep it in the refrigerator for 30 minutes. Tastes best when served chilled.
Video
Notes
- Pick the right cucumbers - Look for seedless cucumbers like Persian or English cucumbers. These have thinner skin, don't need peeling, and are ideal for making salad. Also, you can skip the step of removing seeds which can make the salad watery.
- Freshness is key - Use ripe, flavorful tomatoes and fresh herbs for the best taste.
- You can add some proteins to it. For vegetarians, you can add boiled chickpeas like this chickpea salad or add grilled chicken, tuna, or shrimp for a non-vegetarian version.
- Cucumber salad is best served chilled. So, after you've assembled the salad, be sure to refrigerate it for at least 30 minutes before serving.
- Make and eat your salad right away. It gets watery quickly.
- Read our full nutrition disclaimer here.
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