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Mediterranean Cucumber Tomato Salad
5 from 9 votes

Mediterranean Cucumber Tomato Salad

Mediterranean cucumber tomato salad is packed full of fresh flavors, crispy vegetables and a delicious tangy dressing for the perfect side or lunch. Crunchy and juicy, this salad brings a pop of flavor to any table.

Prep Time
20 mins
Total Time
20 mins
Servings: 6 Servings
Calories: 115 kcal
Course: Salad, Lunch, Dinner
Cuisine: American

Ingredients

For The Salad
  • 1 large English cucumber
  • ½ medium red onion
  • 1 pint grape tomatoes
  • 2 tablespoons parsley fresh chopped, optional
  • 2 tablespoons basil fresh chopped, optional
  • ⅓ cup feta cheese optional, crumbled
For The Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic minced
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

For The Salad
    Cup of Yum
  1. Slice the cucumber longways down the middle and then slice each half into moon-shaped pieces that are 1/4 to 1/2 inch thick. Slice the onions into 1/4 to 1/2 inch thick pieces. Slice the cherry tomatoes in half.
  2. Add the cucumbers, onions and tomatoes to a large bowl and mix.
  3. Chop the parsley and basil and add them to the bowl mixing with the tomatoes, onions and tomatoes.
  4. Pour half the crumbled feta cheese into the bowl as well. Set aside.
For The Dressing
  1. In a small bowl add the olive oil, vinegar, garlic, honey, salt, and pepper. Mix together with a small whisk or fork until well combined.
  2. Pour the dressing over the cucumber tomato salad and gently toss to coat. Gently toss half the feta into the salad. Place the remaining feta on top of the salad to garnish. Then serve and enjoy!

Notes

  • While you can enjoy this salad right away, putting the salad in the refrigerator to chill for 30 minutes will enhance the flavors. I wouldn't dress the salad more than an hour before enjoying it, as adding the dressing too soon can make this salad too watery.
  • While you can enjoy this salad right away, putting the salad in the refrigerator to chill for 30 minutes will enhance the flavors. I wouldn't dress the salad more than an hour before enjoying it, as a
  • dding the dressing too soon can make this salad too watery.
  • If prepping this salad ahead of time prepare the vegetables separately from the dressing. Store the dressing separately in the fridge,  then toss the veggies in the dressing right before enjoying.
  • If prepping this salad ahead of time prepare the vegetables separately from the dressing. Store the dressing separately in the fridge,  then toss the veggies in the dressing right before enjoying.

Nutrition Information

Calories 115kcal (6%) Carbohydrates 7g (2%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Cholesterol 7mg (2%) Sodium 296mg (12%) Potassium 294mg (6%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 893IU (18%) Vitamin C 15mg (17%) Calcium 64mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 115

% Daily Value*

Calories 115kcal 6%
Carbohydrates 7g 2%
Protein 2g 4%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 7mg 2%
Sodium 296mg 12%
Potassium 294mg 6%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 893IU 18%
Vitamin C 15mg 17%
Calcium 64mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.