Cool, crisp, and bursting with fresh flavors, this Mediterranean Cucumber Tomato Salad is tossed in a simple lemon-herb dressing that brings everything together. Serve it as a side dish for four people, a light lunch for two, or a filling for wraps and grain bowls. It's easy to make and ready in about 10 minutes.
I love finding ways to use my seasonal bounty, whether it’s tossing fresh tomatoes and cucumbers into this salad recipe, making Mango Cucumber Salsa for a sweet-savory twist, preserving extra tomatoes with my Air Fryer Sun-Dried Tomatoes for later, or tossing more cucumbers into my Cucumber and Apple Salad.
This Mediterranean and Middle Eastern staple is a household favorite year-round. Still, it truly shines in spring and summer when tomatoes and cucumbers are at their peak - and when my tiny garden (and generous friends) are overflowing with them.
I pile this salad onto a warm naan bread I heat on the skillet with a little olive oil - because, yum. It’s also perfect alongside falafel, hummus, or grilled veggies for a fresh, flavorful spread.
And don’t let its simplicity fool you - this salad is BBQ, Easter, and holiday gathering-approved, bringing a bright, refreshing touch to the table! Serve next to Lemony Orzo Chickpea Soup for a complete meal.
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Why I Love This Recipe
- Comes together in minutes with simple ingredients.
- It stays fresh for up to two days, making it an easy make-ahead option and suitable for meal prep for a couple of days.
- Perfect alongside Vegan Falafel Wrap or Lupini Bean Hummus with pita bread.
Ingredients
English Cucumbers: English cucumbers are long cucumbers that come in plastic wrap. They are ideal for this salad because they have thinner skin, fewer seeds, and a sweeter, milder flavor than regular cucumbers. There is little excess water, preventing the salad from becoming soggy. Plus, there’s no need to peel them, making prep quicker and easier and we all love that!
Vegan Feta: Brands I can recommend include Violife and Follow Your Heart. You can also try a homemade vegan feta.
See the recipe card for quantities and a full list of ingredients.
Variations
Toss in chickpeas, white beans, or grilled tofu for extra heartiness.
Stir in quinoa, farro, or bulgur to make this a heartier meal. If you want to take it a step further, wrap it up in a collard green leaf, and you’re already halfway to making my Collard Green Wraps - a fresh, delicious way to enjoy these flavors in a handheld meal.
How To Make Mediterranean Cucumber Tomato Salad
Just like my Kale and White Bean Salad, the process is easy and ready in minutes. See the recipe card for details.
Step 1: Combine all the ingredients for the salad in a medium bowl.
Step 2: Mix the ingredients for the salad dressing and add to the salad.
Top Tip
Adjust the amount of each veggie to suit your favorites.
Mix the dressing with the veggies when ready to serve to maintain freshness.
Serving Suggestions
- This is a perfect side dish for crispy falafel. You can find an easy falafel recipe to make in my recipe for a Falafel Pita Sandwich.
- Scoop it up with warm pita or naan bread along with Lupini Bean Hummus or baba ganoush.
- Serve with grilled tofu, tempeh, or roasted chickpea croutons for a robust meal.
- Pair it with Lemon Pasta for a delicious meal.
Recipe FAQS
It stays fresh for up to two days in the fridge. The cucumbers will release some water over time, so give it a quick toss before serving.
Yes, but peel and deseed them first to prevent excess water.
Keep leftovers in an airtight container in the fridge. If making ahead, store the dressing separately to keep the salad crisp.
Got a minute? I'd love for you to comment and rate this cucumber tomato Mediterranean salad. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Mediterranean Cucumber Tomato Salad
Ingredients
- 1 English cucumber diced
- 1 cup cherry or grape tomatoes; halved
- ¼ small red onion thinly sliced
- ¼ cup kalamata olives sliced
- ¼ cup vegan feta crumbled
- ¼ cup fresh parsley chopped
- 2 tablespoons fresh mint chopped
Dressing
- 3 tablespoon olive oil
- 2 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Mix: In a large bowl, combine cucumbers, tomatoes, red onion, olives, feta, parsely, and mint.
- Make Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
- Combine and Serve: Pour the dressing over the salad and toss to coat. Sprinkle with more fresh parsley and mint if desired, then serve immediately or let it sit for 10 minutes to absorb the flavors.
Bob says
Fantastic
Regi Pearce says
I love it and it goes well with so many dishes or on its own. Glad you liked it.
Regi Pearce says
If there’s one salad I could eat on repeat, it’s this Mediterranean Cucumber Tomato Salad. The combo of ripe tomatoes, crunchy cucumbers, and bright herbs is ridiculously simple but tastes amazing. I love piling it into warm naan bread. It’s my go-to for quick lunches, BBQ sides, or those moments when I just need something fresh and flavorful without actually trying. 5/5, highly recommend. Plus here is a weird comment - My hands smell so good after chopping up all these Mediterranean ingredients - garlic, herbs, olives, fresh tomatoes - it’s basically my aromatherapy...lol.