This fresh Cucumber Tomato Salad is great wtih or without feta and kalamata olives! It pairs with just about any Mediterranean-inspired meal.
I’m sure there are a lot of variations of this cucumber tomato salad recipe on the Internet. I mean, a salad that’s easy to throw together with simple ingredients — juicy tomatoes, cool, crisp cucumbers and a light lemon dressing filled with different fresh mint and other herbs?
There’s really no better place for fresh tomatoes from the garden. Mmm.
I wanted a version of this Mediterranean-inspired salad to live on Perry’s Plate because it goes well with so many things as a side salad and it makes it easy to link you to it from other posts.
I included a list of recipes this simple salad would go well with at the end of this post! It obviously goes well with anything that has Mediterranean flavors, but it’s also good with BBQ and other things from the grill.
Admin stuff aside — this is a fabulous recipe for a hot summer day because it can be outside in the sun without getting gross. We all need easy potluck salad recipes like that, right?
My favorite part about this cucumber tomato salad recipe is that is made from fresh ingredients that are easy to find. Also, ALL THE COLORS. *swoon*
You may wonder where the kalamata olives are. Well. We’re a kalamata olive-free house hold. No one likes them. So I don’t buy them.
Thus, they aren’t in this particular salad. They’d be a logical choice since they go well with flavors like this, so add them if you’re a fan of those olives!
Ingredients for Cucumber Tomato Salad
Here’s what you need to make this Mediterranean cucumber salad:
- Grape tomatoes (or cherry tomatoes)
- English cucumbers or Persian cucumbers
- Red onion
- Fresh garlic
- Lemon juice
- Extra-virgin olive oil
- Fresh herbs (dill, parsley, mint, or cilantro)
- Feta cheese and kalamata olives (optional)
Just grab a large bowl and mix everything together and season it with a little sea salt and black pepper. That’s it!
Trying to cook from the hip and don’t have all of the ingredients? Here are a few ingredient swaps so you can still make a great version of this Mediterranean salad recipe:
Ingredient swaps for Mediterranean Cucumber Tomato Salad:
- Use red wine vinegar or balsamic vinegar instead of lemon juice.
- Use chopped roma tomatoes or other larger tomatoes in place of the smaller grape/cherry tomatoes.
- Use dried dill in place of the fresh herbs.
- Try using a Greek salad dressing in place of the fresh lemon juice, olive oil, and herbs.
- Add a chopped green bell peppers if you don’t have enough fresh cucumbers or tomatoes.
I think this salad is best after it has been sitting for 20-30 minutes, but you can definitely eat it right after you make it. Store it in an airtight container for a few days if you want to make it ahead of time. Don’t make it too far ahead or those crisp cucumber bites will be a little mushy.
Meal Prep Ideas:
Make a big batch of this easy salad over the weekend for a light lunch option during the week! Try adding one of these protein options to make it more filling:
- Tuna or other fish
- Leftover grilled or rotisserie chicken
- Leftover steak
- Chopped hard cooked eggs
- Handful of walnuts
What to serve with this Cucumber and Tomato Salad:
Gyro-inspired Shredded Beef — Recipe coming soon!
Easy Greek Steak Kabobs — this recipe is easy to toss on the grill for a great summer meal and would go beautifully with this salad.
Greek Marinated Chicken & Potatoes — a hearty one-pan meal with marinated roasted chicken & potatoes. This salad would add a nice boost of freshness to this easy meal.
Grilled Sablefish with Garlic-Herb Oil — A great pairing for summer when it’s too hot to spend time in the kitchen! Swap out the sablefish with any white fish you like.
If you like this recipe, try some of these other recipes to use up those summer tomatoes & cucumbers:
More Cucumber & Tomato Recipes on Perry’s Plate
Simple Marinated Cucumbers is a fast and easy side that my kids eat like potato chips!
Cucumber Jicama Slaw is a fun alternative for a fresh taco topping!
Grilled Pineapple Salsa is a sweet salsa and a good home for extra tomatoes
Smoky Grilled Salsa is a copycat of the salsa served at Chevy’s Mexican restaurant! I love its smoky flavor.
Fresh Pico de Gallo is a classic that everyone should be able to whip up.
If you make this recipe, be sure to post it to social media and tag me at @perrysplate or #perrysplate so I can send you some love!
- 1 whole English cucumber
- 8-10 ounces grape or cherry tomatoes
- 1/2 red onion
- 2 Tablespoons fresh lemon juice
- 2-3 Tablespoons extra-virgin olive oil
- 1 garlic clove
- 2-3 Tablespoons minced fresh herbs (like dill, cilantro, parsley, or mint)
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/2 cup feta cheese crumbles (optional)
- 1/2 cup halved kalamata olives (optional)
- Cut the cucumber lengthwise into quarters then chop it into 1/2 inch slices. Half the tomatoes and chop the red onion small.
- Put all of the vegetables into a large bowl. Use a microplane grater to grate the garlic finely. Or mince it with a sharp knife. Add the garlic as well as the rest of the ingredients to the bowl and stir well.
- Taste, and add a litte extra salt or lemon juice if you think it needs it.
- For best flavor, let the salad sit at room temperature for 20-30 minutes for the flavors to blend. You can make this 2-3 days in advance, adding the feta in right before you serve it. Just keep it in an airtight container chilled until ready to eat.
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Nutrition InformationYield 8 Serving Size 1/2 cup
Amount Per Serving Calories 291Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 8mgSodium 277mgCarbohydrates 54gFiber 3gSugar 45gProtein 4g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.