Mediterranean Tomato Cucumber Salad with Chickpeas
Tomatoes, cucumbers, chickpeas, and feta come together in a lemon-oregano dressing for this Mediterranean tomato cucumber salad. The lemon adds a touch of brightness while the olives and feta add a salty, briny edge that keeps every bite interesting.
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I call this my summer salad because I keep it in the fridge all summer long. Once tomatoes and cucumbers are actually in season, I make a big batch on Sunday and grab bowls of it for lunch during the week. It holds up well for a few days in the fridge, which makes it both a make-ahead staple and a last-minute side.
Recipe Highlights/Key Takeaways
- Meal prep friendly: Make-ahead and store in the refrigerator for up to 4 days
- Fresh ingredients: Made with peak-season tomatoes, cucumbers, chickpeas, and feta cheese
- Versatile: Good for quick lunches, potlucks, or a no-cook side on hot nights.
Ingredient Notes
- Tomatoes: Use whatever’s available: cherry tomatoes, grape, or Roma, heirloom. They all work.
- Cucumbers: English or Persian cucumbers stay crisp and aren’t watery. Regular cucumbers work too but have more moisture. No need to peel unless the skin is bitter.
- Onion: I like to use red onion to add a little color or sweet Vidalia onions, but any variety will work.
- Olives: Kalamata olives are classic, but green, black or Castelvetrano olives work if that’s what you have.
- Chickpeas: Adds a protein boost and some heartiness to the salad. Swap in white beans or omit for a lighter version.
- Feta: Swap in goat cheese, fresh mozzarella (sometimes I use little mozzarella balls) or skip it for a dairy-free version.
- Herbs: Fresh Basil and oregano are the base, but parsley or mint work just as well, or any fresh herb – try making it using different ones for a little variety. If you don’t have fresh herbs, dried will work in a pinch.
- Lemon juice: Fresh is best, but bottled works in a pinch, just add a little at a a time.
If you like cucumbers, here are more cucumber recipes for you!
How to Keep the Cucumbers from Making the Salad Watery
To prevent your salad from becoming watery, opt for English or Persian cucumbers since they contain less moisture and stay crisp. You can also slice them into slightly larger chunks rather than a fine dice, and deseed them with a spoon if your cucumbers happen to be extra juicy.
How to make Mediterranean Cucumber Tomato Salad
- Prepare the ingredients: Rinse and chop the cucumbers and tomatoes into bite-sized pieces, chop the onion, slice the olives in half, and mix up the dressing.
- Place the cucumbers, tomatoes, olives, onions, and chickpeas into a large bowl.
- Add the feta cheese crumbles and gently toss.
- Add the dressing and serve or refrigerate.
Make It Your Way
This easy salad recipe breaks down into a few swappable pieces: protein, vegetables, and sauce, plus the cheese and olives that give it its Mediterranean edge. Change any one of them and it’s a different salad by the weekend.
- Protein: Cheese and beans add protein in this dish and can be swapped for a different bean or cheese.
- Vegetables: Swap in bell peppers, artichoke hearts, or a handful of arugula when tomatoes aren’t quite at their peak yet.
- Sauce/Flavor: Trade the lemon-oregano dressing for red wine vinegar and dill, or a garlicky yogurt dressing if you want it creamier.
- Finish: A handful of toasted pine nuts or extra crumbled feta right before serving.
This is the kind of salad that comes together from whatever’s fresh that week, tomatoes and cucumbers one time, something else the next. If you like cooking like this, here’s how mix-and-match dinners work.
Tips for the Best Tomato and Cucumber Salad
- Slice, don’t dice — Slightly larger chunks of tomato and cucumber give a more satisfying bite and help the salad hold up better.
- Let it rest — Toss the salad and let it sit for 10–15 minutes before serving so the flavors have time to mingle.
- Choose a good olive oil — Since this is a raw salad, use extra virgin olive oil with a flavor you enjoy.
How to Store Your Mediterranean Tomato Cucumber Salad
Keep the salad in an airtight container in the fridge for up to 4 days. If it needs freshening up, add a splash more dressing or a pinch of salt.
Serving suggestions
This salad is a dish for any occasion. Serve it as a side dish with grilled chicken, fish, burgers, steak or with hummus and a warm pita.
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Mediterranean Tomato and Cucumber Salad
Equipment
Ingredients
- 1 cup cucumbers, chopped about one medium to large cucumber
- 1 cup tomatoes, chopped or sliced cherry tomatoes
- 1/2 cup chopped onion
- 1 cup chickpeas drained canned or cooked
- 1/4 cup feta cheese crumbled
- 1/2 cup kalamata olives
- 1 tablespoon basil fresh, chopped
- 1 tablespoon oregano fresh, chopped
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 clove garlic crushed
Instructions
- Prepare the ingredients: Chop the tomatoes, cucumbers, onions, olives, basil and fresh herbs.
- In a small bowl or jar, mix together the dressing ingredients: 2 tablespoons fresh lemon juice, 3 tablespoons olive oil, 1 clove garlic, 1 tablespoon oregano, and 1 tablespoon basil.
- In a large bowl, add 1 cup cucumbers, chopped, 1 cup tomatoes, chopped, 1/2 cup chopped onion, 1 cup chickpeas, 1/4 cup feta cheese, and 1/2 cup kalamata olives. Add the dressing and stir to combine.
- Refrigerate the salad until it's ready to serve.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
