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A close up picture of cucumber tomato salad in a white bowl with a serving spoon

Mediterranean Tomato and Cucumber Salad

A Mediterranean salad with tomatoes, cucumbers, chickpeas, and feta in a lemon-oregano dressing. The chickpeas add protein and heartiness.
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Prep Time: 20 minutes
Total Time: 20 minutes

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Course: Appetizer, Side Dish Recipes
Cuisine: American Mediterranean, Greek
Keyword: tomato cucumber salad
Servings: 8
Calories: 117kcal
Author: Anne Lawton

Mediterranean Tomato and Cucumber Salad

Equipment

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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
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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

Store in the refrigerator for up to 4 days. Use as is or over a garden salad.  

Nutrition

Serving: 0.5cup | Calories: 117kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 230mg | Potassium: 151mg | Fiber: 3g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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