Mediterranean Tomato Cucumber Salad

Here is my favorite tomato cucumber salad recipe, with fresh tomatoes, crisp cucumbers, red onion, and a simple dressing made with olive oil, vinegar, and herbs.

This salad is perfect for summer when tomatoes are at their best. I make it at least once a week during tomato season, and my kids actually ask for seconds. It’s one of those recipes that tastes even better the next day!

What Kind of Tomatoes Should I Use?

For this salad, you’ll want to pick tomatoes that are ripe but still firm enough to hold their shape when cut. Beefsteak tomatoes work great since they’re meaty and have fewer seeds, but regular slicing tomatoes from the grocery store will do just fine too. If you can get your hands on garden-fresh tomatoes during peak season, that’s even better – they’ll give you the best flavor. Just avoid tomatoes that are overly soft or mushy, as they’ll break down too much in the salad and make everything watery.

Options for Substitutions

This fresh salad is super forgiving and works well with a bunch of different swaps:

• English cucumber: Regular cucumbers work fine – just peel and seed them if they seem watery or bitter. Persian cucumbers are another great option and don’t need peeling.
• Red onion: If red onion is too sharp for your taste, try sweet onion, shallots, or even green onions. You can also soak sliced red onion in cold water for 10 minutes to mellow the bite.
• Fresh herbs: Don’t have fresh parsley or cilantro? Use what you have – fresh basil, dill, or mint all work beautifully. You can also use 1 teaspoon of dried herbs for every tablespoon of fresh.
• Red wine vinegar: White wine vinegar, apple cider vinegar, or even lemon juice make good substitutes. Start with a bit less and taste as you go.
• Olive oil: Any neutral oil works, but olive oil really adds to the Mediterranean flavor. If you want something lighter, try avocado oil.
• Honey: Brown sugar, maple syrup, or even a pinch of regular sugar can replace the honey. This little bit of sweetness balances the acidity nicely.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with tomato cucumber salad is not salting the vegetables beforehand, which causes them to release water and dilute your dressing – sprinkle salt on the tomatoes and cucumbers about 15 minutes before serving, then drain off the excess liquid.

Another common error is cutting your vegetables too thick, so aim for thin, uniform slices that will absorb the dressing better and be easier to eat.

Don’t skip letting the salad sit for at least 10 minutes after mixing, as this time allows the flavors to meld together and the vegetables to marinate properly.

For the best results, use ripe but firm tomatoes that won’t turn mushy, and if your red onion tastes too sharp, soak the slices in cold water for 5 minutes before adding them to tone down the bite.

What to Serve With Tomato Cucumber Salad?

This fresh tomato cucumber salad is perfect alongside grilled meats like chicken, steak, or lamb – the cool, crisp vegetables are a great contrast to anything hot off the grill. I love serving it with Mediterranean dishes like grilled fish, kebabs, or even as a side to a hearty pasta salad at summer barbecues. The salad also pairs really well with crusty bread and hummus for a light lunch, or you can serve it over couscous or quinoa to make it more filling. Since it’s so refreshing, it’s also fantastic with rich dishes like burgers or pulled pork where you need something to cut through all that richness.

Storage Instructions

Refrigerate: This tomato cucumber salad tastes even better after sitting in the fridge for a few hours! Store it in an airtight container in the refrigerator for up to 3 days. The flavors really meld together nicely, though the vegetables will release some juice over time, which is totally normal.

Make Ahead: You can prep this salad up to a day in advance, which makes it perfect for potlucks or busy weeknights. Just give it a good stir before serving since the dressing tends to settle at the bottom. If you’re making it ahead, you might want to add the salt right before serving to keep the vegetables from getting too watery.

Serve: This salad is best served chilled, so pull it out of the fridge about 10 minutes before eating to take the chill off. Give it a quick toss to redistribute the dressing, and taste for seasoning since you might need a pinch more salt or pepper after it’s been sitting.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	70-195 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 5-7 g
• Fat: 88-92 g
• Carbohydrates: 25-30 g

Ingredients

For the salad:

• 5 large tomatoes, cut into quarters
• 1 english cucumber, peeled and cut into slices
• 1/2 large red onion, thinly sliced
• 2 tbsp chopped parsley
• 2 tbsp chopped cilantro
• 1 pinch kosher salt
• 1 pinch black pepper

For the dressing:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tsp kosher salt
• 1 pinch freshly ground black pepper
• 1 garlic clove, finely minced
• 1/2 tsp honey or brown sugar (optional)
• 1 tsp dried oregano

Step 1: Prepare the Vegetables

• 5 large tomatoes, cut into quarters
• 1 English cucumber, peeled and cut into slices
• 1/2 large red onion, thinly sliced
• 2 tbsp chopped parsley
• 2 tbsp chopped cilantro
• 1 pinch kosher salt
• 1 pinch black pepper

In a large bowl, combine the quartered tomatoes, peeled and sliced cucumber, thinly sliced red onion, chopped parsley, and chopped cilantro.

Sprinkle with a pinch of kosher salt and a pinch of black pepper, then toss everything together so the vegetables are evenly mixed.

Step 2: Make the Vinaigrette Dressing

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tsp kosher salt
• 1 pinch freshly ground black pepper
• 1 garlic clove, finely minced
• 1 tsp dried oregano
• 1/2 tsp honey or brown sugar (optional)

In a small bowl or a mason jar, combine the olive oil, red wine vinegar, 1 teaspoon of kosher salt, a pinch of freshly ground black pepper, finely minced garlic, dried oregano, and honey or brown sugar if you like a touch of sweetness.

Whisk vigorously or shake until the dressing is fully emulsified.

I always taste the dressing at this stage and adjust the seasoning if needed—a little extra pinch of salt can make a big difference.

Step 3: Dress the Salad

• vinaigrette dressing (from Step 2)
• tossed vegetables (from Step 1)

Pour the prepared vinaigrette dressing (from Step 2) over the salad vegetables (from Step 1).

Toss everything gently to ensure the vegetables are evenly coated without breaking them apart.

Step 4: Let the Flavors Meld

Cover the bowl of salad with plastic wrap and let it sit at room temperature for 1 to 3 hours.

This resting time helps the flavors blend together beautifully.

I find that letting it rest for at least an hour really enhances the taste.

Step 5: Serve the Salad

Serve the tomato cucumber salad chilled or at room temperature, as you prefer.

Enjoy this refreshing and vibrant dish as a side or light meal.