Name: Mediterranean Cucumber and Tomato Salad
Prep time: 45 min
Total time: 45 min
Ingredients: 4 cups cherry tomatoes, halved; 2 large cucumbers, sliced; 1/2 red onion, thinly sliced; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; 1 teaspoon dried oregano; Salt and pepper to taste; 2 tablespoons chopped fresh parsley

I recently tried this Mediterranean-style cucumber and tomato salad. It combines crisp cucumbers, juicy tomatoes, fresh herbs, and tangy dressing in just minutes. It’s bright, refreshing, and perfect as a light lunch or vibrant side dish.

Mediterranean Cucumber and Tomato Salad

Why I’ll Love This Recipe

I love how quickly this comes together—it takes just about 15 minutes to prep. Letting it rest for 30 minutes deepens the flavor and lets the vegetables meld with the dressing. I appreciate how adaptable it is, and it stays vibrant even when made a day ahead.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cherry or vine tomatoes
English or Persian cucumbers
Fresh parsley and shallot
Olive oil and vinegar
Salt, pepper, and optional lemon juice

directions

I rinse and slice the cucumbers and tomatoes into bite‑size pieces.
I mince shallot and chop fresh parsley, then combine with the veggies in a bowl.
I whisk together olive oil, vinegar (red wine or white), salt, and pepper until emulsified.
I pour the dressing over the salad and toss gently to coat everything.
I let the salad rest in the fridge for about 30 minutes, so the flavors meld and the vegetables soften slightly. Serve cold or at room temperature.

Servings and timing

This salad serves about 4 to 6 people depending on portion size. Total time: approximately 15 minutes prep, plus 30 minutes resting time—so around 45 minutes from start to table. I can even prep up to 2 days ahead and store it refrigerated for up to 3 days.

Variations

I sometimes add feta cheese and kalamata olives to give it a Greek twist—making it a cucumber-tomato-feta salad with herbs.
I swap parsley for fresh basil or dill for more herbal brightness.
I mix in sliced bell peppers, avocado, or chickpeas to make it heartier.

storage/reheating

I store leftovers in an airtight container in the refrigerator. I find it tastes best if eaten within 2–3 days, though after that it can get watery as the vegetables release moisture. I don’t freeze it, since cucumbers lose texture when thawed.

FAQs

What if the salad becomes too watery?

I’ve noticed that this happens if the salad sits too long or uses especially juicy tomatoes or cucumbers. To limit it, I pat sliced veggies dry before adding dressing and serve within a day or two. Some watery juices actually enhance flavor, but too much can dilute it.

Can I skip the rest time?

Yes, I can serve it immediately—it’s still fresh and crunchy—but letting it chill for 30 minutes really helps meld flavors and soften the bite.

Can this be made ahead for later in the day?

Absolutely—I often assemble in the morning and let it marinate in the fridge. Everything stays crisp for the first two days. If I’m concerned about sog iness, I hold off on dressing until an hour before serving.

What cucumbers work best?

English cucumbers or Persian cucumbers are ideal because they’re crisp and less seedy. I occasionally use mini cukes or thin-skinned slicing cucumbers instead.

Does the salad pair well with proteins or mains?

Yes—I love serving it alongside grilled chicken, fish, or meat. It’s also great with pasta, rice dishes, or as part of a veggie-forward spread. The refreshing crunch cuts through richer mains beautifully.

Conclusion

I find this Mediterranean Cucumber and Tomato Salad to be one of my favorite summer staples. It’s fast, flavorful, and endlessly adaptable. With crisp vegetables, bright dressing, and fresh herbs, it brings instant freshness to any meal. Whether served solo or as part of a spread, it’s always light, satisfying, and memorable.