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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

This easy Mediterranean cucumber tomato salad is refreshing, healthy and packed with flavor. healthy fats and fresh veggie
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Prep Time: 20 minutes
Total Time: 20 minutes

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Course: Side Dish Recipes
Cuisine: American Mediterranean
Servings: 8
Calories: 119kcal
Author: Anne Lawton

Mediterranean Tomato and Cucumber Salad

Equipment

Scale this Recipe 8

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 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

  • Tomatoes: Use ripe, in-season tomatoes for the best flavor. Cherry, grape, or Roma tomatoes all work well year-round.
  • Cucumbers: English or Persian cucumbers are crisp and less watery. If using regular cucumbers, peel and seed for best texture.
  • Olives & Cheese: Kalamata olives and feta are classic, but you can swap in green or Castelvetrano olives, goat cheese, mozzarella, or omit the cheese for dairy-free.
  • Herbs: Fresh parsley, mint, or basil add a different but equally delicious flavor.
  • Dressing: Lemon juice is traditional, but red wine vinegar or balsamic can be used for a flavor twist.
  • Make Ahead: Chop vegetables and make dressing up to 1 day in advance. Store separately in the fridge and toss just before serving.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Stir before serving; the tomato juices can double as a light dressing for greens.
  • Serving Ideas: Enjoy as a side with grilled meats, fish, or pita bread. Add chickpeas, quinoa, or grilled chicken to make it a complete meal.
 
 
 

Nutrition

Serving: 0.5cup | Calories: 119kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 231mg | Potassium: 174mg | Fiber: 3g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 1mg

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

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