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Mediterranean Cucumber Salad with Tomato, Parsley, and Onion

This Mediterranean cucumber salad is the fresh and easy side dish you’ll make all summer! This light and fresh cucumber and tomato salad doesn’t need any cooking and only requires 6 simple ingredients. 

A white platter of Mediterranean tomato and cucumber salad.

This salad is fresh, vibrant, and so easy! It pairs with so many foods and is the best way to get extra veggies on your plate. It’s a perfect light and nutritious side dish that you can serve for lunch or dinner. Plus, it only needs 6 ingredients.

You can also include it with tapas and meze. Or, pour yourself a spritz and pretend it’s Aperitivo.

This is the best Mediterranean cucumber salad because you can serve it as a light, tasty side dish. And it goes with almost anything, and just about anyone can enjoy it. 

It’s one of those dishes that doesn’t need special modifications. It happens to be vegan, low-carb, low-calorie, gluten-free, and dairy-free. You can serve it at a BBQ, party, or gathering and have a dish almost everyone can eat!

Ingredients

Tomato, cucumber, red onion, parsley, lemon, olive oil, and salt.

Use a long English cucumber or Persian cucumber to make this salad. English cucumbers will be with the produce, wrapped in plastic shrink wrap. They are crunchy, thin-skinned, and almost seedless. You do not need to peel or deseed them. If you use garden cucumbers, remove the seeds and partially peel them, or they will be tough and watery. If you need help finding the right cucs, use this cucumber guide.

Roma tomatoes are the best tomatoes for the job. You can get decent ones year-round. They are meaty and perfect for dicing. Remove the seeds and dice them for this recipe.

Dice up half of a red onion to add an intense, almost spicy flavor to the salad. You can use a few chopped green onions instead. 

A generous amount of fresh parsley adds a fresh taste to the salad. It’s also loaded with vitamins and antioxidants. I know people think parsley is for looks, but it is a crucial ingredient in this cucumber salad. Don’t skimp on the parsley! 

Freshly squeezed lemon juice, extra virgin olive oil, and sea salt make a simple and tasty dressing for this salad. The small amount of good-for-you fat in the olive oil helps your body absorb the vitamins from all the veggies. It still clocks in at only 41 calories per serving!

Variations

There are so many ways to customize this simple salad!

  • Try adding different herbs, such as oregano scallions or mint. 
  • Lean into the Greek salad vibes by adding kalamata olives and feta.
  • Add a can of rinsed and drained chickpeas for extra fiber and protein.
  • Add drained canned tuna for a vibrant and fresh take on tuna salad.

Instructions

First, prepare your veggies. Dice up the cucumber. Leave skin and seeds intact!

Remove the seeds from the tomatoes and dice them.

Skin from the onion and dice it.

Tear the large stems from the parsley and chop it. You can leave the smaller stems.

Tomatoes, cucumber, red onions, parsley, lemon juice, olive oil, and sea salt in a bowl.

Add all the veggies and parsley to a large bowl.

Add the lemon juice, olive oil, and sea salt.

Mediterranean cucumber and tomato salad being spooned out of a bowl.

Toss everything to combine.

It’s ready to serve! So fresh and easy!

Storage

Store refrigerated in a covered container for up to 2 days. Cucumber and tomato salads are best served fresh. The cucumbers and tomatoes get watery as they sit.

Serving Tips

  • Serve this with grilled meats for a light and healthy no-cook side dish.
  • Make a light and easy lunch salad. Pair it with a healthy protein such as canned salmon or tuna for a super easy and healthy work lunch. 
  • Scoop it over grains such as rice or quinoa for a grain bowl.
  • Pair it with kebabs, falafel, or gyros.
  • Add it to a meze board or platter with hummus, tzatziki sauce, olives, marinated feta, and pita.
  • Please include it in tapas night or use it as a topping for bruschetta.
  • Serve it as a savory brunch salad.
  • Serve with with seafood. I love it with grilled or sauteed fish and shrimp. 
  • If you’re overflowing with garden cucumbers, you can use them in this salad. Make sure to remove the seeds and partially peel them. They’re more tough and watery than English cucumbers.
A white platter of Mediterranean tomato and cucumber salad.

More Mediterranean Recipes

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Mediterranean Tomato and Cucumber Salad

Mediterranean tomato and cucumber salad.

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This light and fresh Mediterranean-style salad will be your go-to side dish for grilling!

  • Author: Mandi
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: about 5 cups 1x
  • Category: Salad
  • Method: Toss
  • Cuisine: Mediterranean

Ingredients

Scale
  • 1 English cucumber or thin-skinned Persian cucumber
  • 8 Roma tomatoes
  • 1/2 of a red onion
  • 1/2 a bunch of chopped parsley
  • juice of 1 lemon
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of sea salt

Instructions

  1. Dice the cucumber. Leave the skin and seeds intact.
  2. Seed and dice the tomatoes.
  3. Peel and dice the red onion.
  4. Remove the large stems from the parsley and roughly chop the bunch. Don’t worry about removing the smaller stems.
  5. Add the veggies and parsley to a large bowl. Then, add the lemon juice, olive oil, and sea salt. Toss to combine.
  6. Salt to taste and serve.

Notes

Refrigerate any leftovers for up to 2 days.

Nutrition

  • Serving Size: about 1/2 cup
  • Calories: 41
  • Sugar: 2.1 g
  • Sodium: 160.9 mg
  • Fat: 3 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 3.9 g
  • Fiber: 0.9 g
  • Protein: 0.8 g
  • Cholesterol: 0 mg

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