Home » 30 Minutes or Less

Mediterranean Cucumber Tomato Salad

You’re gonna want “just one more bite” ! Mediter­ranean Cucum­ber Toma­to Sal­ad is easy, del­ish & sum­mery bright!

Mediterranean Cucumber Tomato Salad in a square serving bowl next to a blue and white print napkin. Potted plant and salt shaker in the background.
Post may con­tain affil­i­ate links. See my Affil­i­ate Disclosure.

Crisp Cucum­bers, sweet juicy toma­toes, savory red onion and hearty chick­peas all add tex­ture and need-anoth­er-bite fla­vor. This scrump­tious Mediter­ranean Cucum­ber Toma­to Sal­ad is tossed in a bright, lemo­ny herb dress­ing that brings all those deli­cious fla­vors into beau­ti­ful harmony! 

This refresh­ing and tasty cucum­ber sal­ad is a pop­u­lar side dish, but hearty enough to be a meal. Mediter­ranean Toma­to Cucum­ber Sal­ad is nat­u­ral­ly gluten free and sug­ar-free, as well as veg­an. You’re gonna love it!

I love ANY good Mediter­ranean sal­ad recipe. The choice of ingre­di­ents is vast and bright. A Mediter­ranean sal­ad is so good for you, as well as being fla­vor­ful and loaded with texture.

Mediter­ranean Cucum­ber Toma­to Sal­ad is one of my favorite ver­sions for its sheer sim­plic­i­ty. The easy Mediter­ranean sal­ad recipe has only four ingre­di­ents. The dress­ing uses only five and is blitzed togeth­er in the blender in sec­onds. This recipe for a Mediter­ranean Sal­ad could­n’t be eas­i­er or more delicious.

Sum­mer brings such a gor­geous array of rich fla­vored in-sea­son veg­eta­bles. Cucum­bers and toma­toes hap­pen to be two of my favorites. So, putting a scrump­tious cucum­ber sal­ad togeth­er just made sense.

Mediterranean Cucumber Tomato Salad on a white plate next to a fork and blue and white print napkin. Bowl of salad and salt shaker in the background

I also added red onion, because … um, onion. Deep savory, uma­mi fla­vor. Sharp con­trast and bal­ance to sweet. Gor­geous tex­ture. And, I just love them. lol You could leave them out, switch them out with sweet yel­low onions or even a mild shallot.

Chick­peas are the pro­tein in my Mediter­ranean Sal­ad recipe and they help to take it from just a side dish to a fill­ing and nutri­tious veg­an meal. (As a meal sal­ad, I would, per­son­al­ly, toss in some feta, too. But, that takes it out of the veg­an cat­e­go­ry. There are def­i­nite­ly some good veg­an cheese options you could add, though. Choose your favorite.)

The Ingredients

chopped tomatoes, red onion slivers, chickpeas, sliced cucumber in a clear glass mixing bowl next to a cutting board with a lemon, fresh mint leaves, fresh parsely and garlic. Liquid measuring cup with olive oil in the background.

For the Sal­ad Recipe:

  • Toma­toes: Sal­ad Toma­toes, Cher­ry Toma­toes, Grape Toma­toes, Heir­loom Toma­toes, Beef­steak Toma­toes — Choose your favorites
  • Cucum­bers: Mini Cucum­bers, Eng­lish Cucum­bers, Per­sian Cucum­bers, Armen­ian Cucum­bers or Slic­ing Cucum­bers — Again, choose your favorite.
  • Red Onion
  • Chick­peas

For the Sal­ad Dress­ing:

  • Olive Oil
  • Lemon Juice and zest
  • Minced Gar­lic
  • Fresh Mint Leaves
  • Fresh Pars­ley
  • Salt and Black Pepper

Choosing the Best Cucumbers for a Mediterranean Salad Recipe

There is real­ly no wrong type of cucum­ber for this cucum­ber sal­ad. My per­son­al pref­er­ence is to use thin skinned cucum­bers, that don’t need peeled, like: Eng­lish cucum­bers, Per­sian cucum­bers or mini cucumbers.

By leav­ing the peels on the cucum­bers you increase the pops of col­or and beau­ty of your sal­ad. It also helps to retain vit­a­mins, min­er­als and fiber that are ONLY in the skins, since cucum­bers are most­ly water. 96% water, in fact.

english cumbers on a tea towel, resting on a butcher block counter
How to Store Cucum­bers. What’s the Best Way?

Cucum­bers can be stored in the fridge or at room tem­per­a­ture. Stor­ing them prop­er­ly will make your Mediter­ranean Toma­to Cucum­ber Sal­ad even more fla­vor­ful. So here are a few easy tips.

1. Remove cucum­bers from plas­tic wrap and/or plas­tic bags as that caus­es them to ripen even more quick­ly. Then, regard­less of where you store them, start by wash­ing and ful­ly dry­ing the cucum­bers.
2. To store cucum­bers in the fridge, wrap indi­vid­ual cum­bers in paper tow­els, to absorb any mois­ture that is released while stor­ing them.
3. Place the wrapped cucum­bers in a zip-top bag or an air­tight con­tain­er and place them in the crisper draw­er or in the warmest part of your fridge. Crisper draw­ers are best, but if you don’t have the space, look for the warmest spot in your refrig­er­a­tor. Where that is will vary depend­ing on your refrig­er­a­tor design and loca­tion of the freez­er. Cucum­bers start break­ing down at temps low­er than 50° F.
4. To store cucum­bers at room tem­per­a­ture, you can just keep the washed and ful­ly dried cucum­bers on your counter. They should last about a week.

cucumber with half cut into slices
Can Cucum­bers be Frozen?

Tech­ni­cal­ly, yes. But most­ly, no. lol As I men­tioned pre­vi­ous­ly, tem­per­a­tures below 50° will cause cucum­bers to devel­op mushy spots and rot more quick­ly. Whole cucum­bers can def­i­nite­ly not be frozen.

If you’re inter­est­ed in the way to freeze cucum­ber slices to then be used lat­er in purees, soups, smooth­ies or sor­bets, I rec­om­mend read­ing this Mas­ter­class arti­cle. But, frozen cucum­ber slices are not going to be a good option for this Mediter­ranean Toma­to Cucum­ber Sal­ad recipe.

Choosing Tomatoes for Mediterranean Salad

basket of tomatoes on a wooden crate

The best advice I can offer about choos­ing toma­toes for Mediter­ranean Sal­ad is to make the most of sum­mer, in-sea­son toma­toes. The fresh­ness and fla­vor are unpar­al­leled. No hot house or hydro­pon­ic toma­to will ever com­pare to an in-sea­son toma­to, fresh from the vine.

As far as vari­eties, choose the ones you like best. I usu­al­ly choose juici­er toma­toes for mak­ing Mediter­ranean sal­ad. And I want a vari­ety with a good bal­ance of acid to sweet­ness. I gen­er­al­ly leave the seeds and peels on. That is just a mat­ter of pref­er­ence, though.

For quick and easy prep, halv­ing grape, cher­ry or sal­ad toma­toes is a good solu­tion for Mediter­ranean Toma­to Cucum­ber Sal­ad. But, heir­loom toma­toes, beef­steak toma­toes or any of your full-sized favorites will work as well. Just chop them into bite-size pieces for your toma­to cucum­ber salad.

The only toma­toes I prob­a­bly would­n’t choose for Mediter­ranean sal­ad are the paste vari­eties, like Romas or Amish paste toma­toes. Toma­toes meant for sauce or paste are meaty, but not as juicy, usu­al­ly. Again, it’s a mat­ter of pref­er­ence, so choose your favorite toma­toes with bright col­or and deep flavor.

Storing Tomatoes

sliced tomatoes on a wooden cutting board
How to Store Toma­toes. What’s the Best Way?

The answer isn’t as cut and dried as I once imag­ined. It has more to do with where you get the toma­toes than I ever real­ized.
Stor­ing fresh toma­toes from your gar­den or farmer’s mar­ket:
(They’ve nev­er been refrig­er­at­ed.) These are the best choice for Mediter­ranean sal­ad, in my opin­ion. Remove stems and store upside down on a cut­ting board or a plate until they are ripe. Eat ripe toma­toes imme­di­ate­ly, or pre­serve them by can­ning or freez­ing. Though it flies in the face of all I have ever learned, ripe toma­toes can appar­ent­ly be stored in the fridge up to 2 or 3 days. This allows you to keep them a lit­tle longer. Then, bring the toma­toes back to room tem­per­a­ture before serv­ing, for the best fla­vor in your Mediter­ranean sal­ad.
Stor­ing toma­toes that have been kept in the fridge, at some point:
If they did­n’t come from your gar­den or a farmer you know and trust, assume your toma­toes have been refrig­er­at­ed at some point in pro­cess­ing and/or ship­ping. These toma­toes should be stored at room tem­per­a­ture until they are ful­ly ripe. Then refrig­er­ate them to pre­vent spoilage.
For full details and infor­ma­tion on the per­son­al stud­ies that led to this infor­ma­tion, take a look at this arti­cle.

Mediterranean Cucumber Tomato Salad on a white plate next to a fork and blue and white print napkin

How to Make Mediterranean Cucumber Salad

  1. Slice cucum­bers and toma­toes into bite-sized pieces. I halve small toma­toes, most often.
  2. Cut thin slices of red onion and them cut those into short­er slivers.
  3. Drain the chickpeas.
  4. Place the chick­peas, toma­toes, red onions and cucum­bers into a large mix­ing bowl or sal­ad bowl. Set aside while you make the dressing.
  5. To make the easy Mediter­ranean sal­ad dress­ing, in the smooth­ie cup or pitch­er of your blender, add the olive oil, lemon zest, lemon juice, gar­lic, pars­ley and mint. Process on high speed until mix­ture is smooth and all the oil has been emul­si­fied. 30 sec­onds is about all it takes for me.
  6. Pour the sal­ad dress­ing over the sal­ad ingre­di­ents and toss to com­bine so every­thing is even­ly coat­ed in dressing.
  7. Store in fridge until ready to serve.

I hope you will make this easy Mediter­ranean Sal­ad some­time soon, Friend. Share it with peo­ple you love most for a refresh­ing and hearty main dish or as a side dish at your next bar­be­cue. Have a won­der­ful­ly blessed week and I’ll see you around the blog!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mediterranean Cucumber Tomato Salad in a square serving bowl next to a blue and white print napkin. Potted plant and salt shaker in the background.

Mediterranean Cucumber and Tomato Salad


  • Author: Glen­da Embree
  • Total Time: 15 min­utes
  • Yield: 4-6 serv­ings 1x
  • Diet: Veg­an

Description

This Mediter­ranean Cucum­ber Toma­to Sal­ad is light, crisp, juicy and burst­ing with some of the best fla­vors of sum­mer! It’s per­fect as a side dish, but it can also be great as a meal. This refresh­ing and tasty cucum­ber sal­ad is tossed with a gor­geous Mediter­ranean sal­ad dress­ing made from olive oil, fresh lemon, gar­lic, mint and pars­ley. You’re gonna love it!


Ingredients

Units Scale
  • 5 mini cucum­bers, washed and sliced
  • 1 cup sal­ad or cher­ry toma­toes, halved
  • 1 can chick­peas, drained
  • 1/4 cup red onion, slivered

For the Dressing:

  • 1/4 cup olive oil
  • 1 lemon, juice and zest
  • 6-8 fresh mint leaves
  • 1/3 cup chopped fresh parsley
  • 1 tea­spoon garlic
  • salt and black pep­per, to taste

Instructions

  • Slice cucum­bers and toma­toes into bite-sized pieces. I halve small toma­toes, most often.
  • Cut thin slices of red onion and them cut those into short­er slivers.
  • Drain the chickpeas.
  • Place the chick­peas, toma­toes, red onions and cucum­bers into a large mix­ing bowl or sal­ad bowl. Set aside while you make the dressing.
  • In the smooth­ie cup or pitch­er of your blender, add the olive oil, lemon zest, lemon juice, gar­lic, pars­ley and mint. Process on high speed until mix­ture is smooth and all the oil has been emul­si­fied. 30 sec­onds is about all it takes for me.
  • Pour the sal­ad dress­ing over the sal­ad ingre­di­ents and toss to com­bine so every­thing is even­ly coat­ed in dressing.
  • Store in fridge until ready to serve.
  • Prep Time: 15 min
  • Cat­e­go­ry: Sal­ad, Side Dish, Main Dish
  • Method: Cold Prep
  • Cui­sine: Mediter­ranean-Amer­i­can

More Delicious Salad Recipes

19 thoughts on “Mediterranean Cucumber Tomato Salad”

Leave a Comment

Recipe rating