Description
This Mediterranean Salad with Cucumber, Tomato, and Onion is my go-to for a fresh, vibrant dish that screams summer. It’s a simple mix of crisp cucumbers, juicy tomatoes, and sharp red onions, tossed with briny Kalamata olives, creamy feta, and a zesty lemon-oregano dressing. I love how it comes together in just 15 minutes, making it perfect for busy weeknights or last-minute gatherings. (One time, I threw it together for a potluck when I forgot I was supposed to bring something—total lifesaver!)
Ingredients
I love picking out the freshest ingredients for my Mediterranean Salad with Cucumber, Tomato, and Onion—it makes all the difference. I usually buy my veggies from the local farmer’s market, where the tomatoes are so ripe they practically burst in your hand. Here’s what you’ll need:
Salad Base
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2 medium cucumbers (about 400g), peeled and diced into 1/2-inch cubes for crunch
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3 medium tomatoes (about 500g), preferably Roma or heirloom, chopped into bite-sized pieces
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1 small red onion (about 100g), thinly sliced for a sharp bite
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1/2 cup (75g) feta cheese, crumbled, for that salty, creamy goodness
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1/3 cup (50g) Kalamata olives, pitted and halved, for a briny pop
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1/4 cup (15g) fresh parsley, finely chopped, for freshness
Dressing
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1/4 cup (60ml) olive oil, extra virgin for rich flavor
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3 tablespoons (45ml) lemon juice, freshly squeezed for zing
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1 clove garlic, minced, for a subtle kick
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1 teaspoon (2g) dried oregano, for that Mediterranean vibe
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1/2 teaspoon (3g) salt, adjust to taste
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1/4 teaspoon (1g) black pepper, freshly ground for depth
Instructions
Making a Mediterranean Salad with Cucumber, Tomato, and Onion is a breeze, but I’ve got a few tricks to make it shine. Here’s how I do it, step by step, like I’m walking you through it in my kitchen.
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Prep the Veggies: Start by peeling and dicing your cucumbers into 1/2-inch cubes—they’re the backbone of the crunch in this Mediterranean Salad with Cucumber, Tomato, and Onion. Chop the tomatoes into similar-sized pieces, and thinly slice the red onion (I soak the slices in cold water for 10 minutes to mellow the bite). Toss all these into a large mixing bowl with the parsley and olives.
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Crumble the Feta: Crumble the feta over the veggies. I like doing this by hand—it gives you those nice, uneven chunks that add character to the Mediterranean Salad with Cucumber, Tomato, and Onion. (Pro tip: don’t overdo it with the feta; a little goes a long way.)
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Whip Up the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. I usually taste-test the dressing with a spoon to make sure it’s zesty enough. Pour it over the salad and toss gently to coat everything evenly.
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Let It Chill (Optional): If I’ve got time, I pop the Mediterranean Salad with Cucumber, Tomato, and Onion in the fridge for 10 minutes to let the flavors meld. It’s not mandatory, but it makes the salad taste even better. Serve it up and watch it disappear!
Notes
I’ve made this Mediterranean Salad with Cucumber, Tomato, and Onion so many times, and I’ve learned a few things along the way. Soaking the onions is a game-changer if you’re not a fan of their raw bite—10 minutes in cold water does the trick. Also, if you’re prepping ahead, keep the dressing separate until you’re ready to serve to avoid soggy veggies. (I learned that after ruining a batch for a family picnic—oops!)
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Equipment:
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Large mixing bowl
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Small bowl for dressing
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Whisk
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Cutting board
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Sharp knife
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- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the recipe (about 1 cup)
- Calories: 180 kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg