Go Back Email Link
–+ servings
Large bowl filled with tossed Greek cucumber salad.
Print Recipe
5 from 2 votes

Mediterranean Cucumber and Tomato Salad

Mediterranean cucumber and tomato salad recipe is the perfect dish to freshen up your day! Made with simple ingredients and fresh produce, this salad is loaded with nutrients and flavor!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Dinner, lunch
Cuisine: American, Greek
Servings: 8 side salad
Calories: 74kcal
Author: Ruth Grindeland
Cost: $8

Equipment

  • 1 Medium bowl
  • 1 Small Whisk

Ingredients

Salad Ingredients

  • 2 large standard slicing cucumbers, seeded and cut into quarters
  • 1 cup (139g) cherry tomatoes, halved
  • ¼ cup (34g) kalamata olives, sliced
  • ½ cup (80g) red onion, sliced thin
  • ¼ cup (38g) feta or vegan feta cheese crumbles
  • ½ large lemon, squeezed

Dressing Ingredients

  • 2 tablespoons (28g) extra virgin olive oil
  • 1 tablespoon (15g) red wine vinegar
  • ½ tablespoon (2.5g) oregano, dried (or 1 tablespoon fresh)
  • 1 teaspoon (5g) dijon mustard
  • salt and pepper to taste
US Customary - Metric

Instructions

Ingredient Preparation:

  • Cucumbers: Start by washing and drying the cucumbers. Cut them lengthwise and gently scoop out the seeds. Slice each half again lengthwise and then chop into quarter-sized pieces. In a traditional salad, the cucumbers are in large bite-sized chunks and not slices.
  • Tomatoes: Wash and pat dry with paper towels. If you're using Roma or larger tomatoes, cut them in half. Remove the seeds and the watery interior. Depending on the size and type of tomato, slice them into manageable, large chunks, but also bite-sized pieces.
  • Red Onion: Peel and slice the red onion into thin, long slices
  • Olives: If your olives are whole, slice them into smaller pieces. If your olives are pieces, you do not need to prepare.
  • Feta Cheese: If the feta cheese is in a block, crumble it into smaller pieces. You do not need to prepare if your feta cheese is already crumbled.

Dressing Preparation: 

  • In a separate, small bowl, whisk together all the dressing ingredients.

Combining the Ingredients and Dressing:

  • Place all the ingredients in a large bowl.  Evenly pour the dressing over the top and gently toss everything together.  Squeeze a small amount of fresh lemon over the top for a fresh flavor. 

Notes

Substitution Ideas
    • Cheese: Goat cheese is an excellent substation.  If you want shaper flavors, try blue cheese!  Both of these are available in vegan options.
    • Olives:  Out of kalamata olives?  Not your thing?  No worries, use black olives instead.  
    • Tzatziki dressing:  Switch up the dressing and use tzatziki sauce instead!
Make-Ahead Instructions - Make the salad as normal without the dressing in an airtight container for up to three days. Then before eating, pour the dressing and toss the the ingredients together.
Refrigerator Instructions - If the salad has been dressed, eat within 24 hours.  

Nutrition

Calories: 74kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 196mg | Potassium: 168mg | Fiber: 1g | Sugar: 2g | Vitamin A: 197IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 0.5mg