Mediterranean Tomato Cucumber Salad

Serving spoon in bowl of tomato cucumber salad.

Mediterranean Tomato Cucumber Salad

Course: Salad

Cuisine: American

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings: people

Calories: 135kcal

Author: Platings and Pairings

This Tomato Cucumber Salad features fresh cucumbers, juicy tomatoes, and crisp red onion. Dressed in a tangy homemade red wine vinaigrette, every bite is bursting with refreshing Mediterranean flavors!

Print Recipe

Equipment

Knife
Large Bowl
Cutting Board

Ingredients

1 english cucumber
1 pint cherry tomatoes halved
1/2 red onion sliced in half-rounds
1 Tablespoon fresh parsley chopped

Dressing:

1/3 cup olive oil extra virgin
1/4 cup red wine vinegar
2 cloves garlic finely grated or minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper freshly ground

Instructions

Halve the 1 english cucumber and scoop out the seeds with a spoon. Slice the cucumber into ¼ inch thick half moons.
Place the cucumber, 1 pint cherry tomatoes, 1/2 red onion and 1 Tablespoon fresh parsley in a large bowl.
For the vinaigrette, whisk together the 1/3 cup olive oil, 1/4 cup red wine vinegar, 2 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon Dijon mustard, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a small bowl.
Pour the vinaigrette over the vegetables. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Video

Notes

How to make ahead & store

This salad will taste its best if it’s assembled at least 30 minutes ahead of serving. This gives the dressing time to “marinate” the veggies but isn’t long enough to make them soggy. If you’d like to save more time, chop the veggies and mix the dressing a day in advance, store them in the fridge, and then toss them all together 30 minutes before serving.
Keep any leftover salad in an airtight container in the fridge for 3 to 4 days. Just keep in mind that the veggies will soften as they sit in the dressing, possibly making the leftovers soggy.

Variations

Cheese: This cool and crisp salad tastes excellent with creamy cubed feta or mozzarella balls tossed in before serving.
Herbs: Feel free to swap the fresh parsley for dill, basil, or a little bit of each.
Greens: Add spinach, arugula, or romaine lettuce to give the salad a little more substance.
Spice: Want to give your salad a little heat? Add ½ to 1 teaspoon of red pepper flakes to the vinaigrette.
Dressing: Use the red wine vinaigrette recipe as a guide and experiment with other flavors you like. Try using white wine vinegar instead of red and add in freshly chopped herbs or lemon juice/zest. Or, try swapping in this homemade Italian dressing. The options are endless!

Nutrition