A fresh, crunchy salad made with cucumber, juicy tomatoes, garlic, herbs, olive oil, lemon and a touch of chili. It is quick enough for a weekday lunch but flavorful enough to serve alongside grilled meat, fish or sandwiches.
Servings: 4
Prep time: 15 minutes
Marinating time: 10–15 minutes
Total time: about 30 minutes
Difficulty: Easy
Ingredients
For the salad
3 large cucumbers
4 medium ripe tomatoes
¼ small red onion, very thinly sliced
3 tbsp fresh parsley, finely chopped
1 tbsp fresh cilantro or dill, chopped
2 garlic cloves, finely minced
½ tsp red chili flakes, or to taste
½ tsp dried oregano
½ tsp freshly ground black pepper
½ tsp salt, plus more to taste
For the dressing
3 tbsp extra-virgin olive oil
1½ tbsp fresh lemon juice
1 tbsp red wine vinegar
½ tsp honey or maple syrup, optional
¼ tsp salt
¼ tsp black pepper
Detailed Method
1. Prepare the cucumbers
Wash the cucumbers thoroughly and trim the ends. Cut them into thick wedges, half-moons or chunky pieces. For the appearance shown in the photo, thick wedges work particularly well.
If your cucumbers are particularly watery, sprinkle them lightly with salt and let them sit for about 5–10 minutes. Pat away excess moisture with a paper towel.
2. Cut the tomatoes
Cut the tomatoes into wedges or large chunks. Avoid cutting them too small because they can become mushy when mixed with the dressing.
For the best flavor, use ripe tomatoes that are firm enough to hold their shape.
3. Prepare the aromatics
Finely chop the parsley and cilantro/dill. Mince the garlic very finely.
If you prefer a milder garlic flavor, use one clove instead of two.
4. Make the dressing
In a small bowl, whisk together:
Olive oil
Lemon juice
Red wine vinegar
Honey/maple syrup, if using
Salt
Black pepper
Whisk until the mixture looks slightly emulsified.
5. Combine the salad
Place cucumber, tomatoes and red onion in a large bowl.
Add the garlic, parsley, herbs, oregano and chili flakes.
Pour the dressing over the vegetables.
6. Toss gently
Use large spoons or salad servers to toss everything together. Don’t overmix—the tomatoes should remain intact.
7. Let the flavors develop
Allow the salad to rest for 10–15 minutes before serving. This gives the garlic, herbs, lemon and olive oil time to flavor the vegetables.
Taste before serving and adjust salt, lemon juice or chili according to preference.
Optional additions
For extra flavor, you can add:
½ cup crumbled feta
Kalamata olives
Avocado
Thinly sliced red onion
Fresh mint
Diced bell pepper
Chickpeas
Grilled chicken
Toasted seeds
For a Mediterranean-style version, feta + olives + oregano make an excellent combination.
Nut information
This recipe is naturally nut-free when prepared with the ingredients listed above.
There are no peanuts or tree nuts required.
If you’re preparing this for someone with a serious nut allergy, check packaged ingredients such as vinegar, seasonings or optional toppings for allergen information and possible cross-contact. The FDA advises people with food allergies to read food labels; U.S. labeling rules require major tree nuts to be identified by their specific type.
Nut-free crunchy option: sunflower seeds or pumpkin seeds can be used if they are appropriate for the individual’s allergy requirements.
Approximate Nutrition
Per serving, assuming 4 servings and no optional toppings:
Calories: ~140 kcal
Protein: ~2 g
Carbohydrates: ~9 g
Fat: ~11 g
Fiber: ~2–3 g
Sugar: ~5–6 g
Sodium: varies according to added salt
These are estimates; the actual values depend on the size of the vegetables and amount of olive oil used.
How to serve
This salad works especially well with:
Grilled chicken
Grilled fish
Steak
Falafel
Hummus and pita
Rice or quinoa
Grilled vegetables
Sandwiches and wraps
It can also be served as a light standalone salad.
Storage
For the best texture, eat it shortly after dressing.
If you need to store leftovers, refrigerate them promptly in a covered container. Perishable food shouldn’t remain at room temperature for more than 2 hours (or 1 hour when the temperature is above 90°F/32°C).
Because cucumbers and tomatoes release water, the salad will become softer after sitting overnight. For meal prep, keep the dressing separate and combine just before eating.
Recipe Q&A
Q: Can I make this salad ahead of time?
Yes. Chop the vegetables and herbs ahead of time, but keep the dressing separate. Combine them shortly before serving for maximum crunch.
Q: Why did my salad become watery?
Cucumbers and tomatoes naturally contain a lot of water. Salting the cucumber briefly and draining excess liquid can help. Also, don’t dress the salad too far in advance.
Q: Can I use cherry tomatoes?
Absolutely. Halve them and use about 2–3 cups.
Q: Can I skip the red wine vinegar?
Yes. Increase the lemon juice slightly, or simply use lemon juice and olive oil.
Q: Can I make it without garlic?
Yes. Replace the garlic with extra fresh herbs, or use a small amount of finely chopped shallot.
Q: Is it spicy?
Only mildly spicy with ½ teaspoon chili flakes. Omit them completely for a non-spicy version.
Q: Can I add chicken?
Yes. Add sliced grilled chicken for a high-protein meal. If using raw chicken, cook poultry to 165°F/73.9°C measured with a food thermometer.
Q: Can I add feta cheese?
Definitely. About ½ cup crumbled feta gives the salad a creamy, salty Mediterranean flavor.
Q: Is this salad keto-friendly?
It can fit many low-carbohydrate diets, but the exact carbohydrate content depends on portion size and any additions such as honey or chickpeas.
Q: Can I make it vegan?
Yes. The base recipe is vegan if you use maple syrup instead of honey. Avoid dairy-based optional toppings such as feta.
Q: How can I make it more filling?
Add chickpeas, grilled chicken, tuna, quinoa, avocado or feta.
Q: Can I use dried herbs?
Yes. As a general starting point, use about one-third as much dried herb as fresh, then adjust to taste.
Chef’s Tips
Use ripe but firm tomatoes so they don’t collapse.
Cut the cucumber into large pieces for a satisfying crunch.
Don’t drown the vegetables in dressing. You can always add more later.
Let the salad rest for 10–15 minutes before serving.
Add feta or olives immediately before serving if you want a stronger Mediterranean flavor.
For meal prep, store dressing separately.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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