Mediterranean Cucumber Tomato Salad with Olives
Introduction
mediterranean cucumber tomato salad brings together juicy tomatoes, cool crunchy cucumbers, and briny olives with a zesty olive-oil vinaigrette and fragrant herbs. It’s special for its balance—crisp, salty, tangy, and herb-fresh—while taking only minutes to make. Serve it as a sunny side for grills or enjoy as a light lunch with crusty bread. Quick tip: use high-quality extra-virgin olive oil and ripe but firm tomatoes; seasoning the veg with a pinch of salt first helps release flavorful juices that become part of the dressing.
Ingredients
- 2 medium cucumbers, sliced (about 2 cups / 300 g)
- 3 medium ripe tomatoes, chopped or wedged (about 2 cups / 300 g)
- 1/2 red onion, thinly sliced (about 1/2 cup / 50 g)
- 1/2 cup (80 g) Kalamata or green olives, pitted and halved
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 1 tsp (2 g) dried oregano (or 1 tbsp fresh)
- 2 tbsp (8 g) chopped fresh parsley or basil
- 1/2 cup (75 g) crumbled feta (optional)
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper
Step-by-Step Instructions
- Prep the veg: Slice cucumbers and tomatoes; thinly slice red onion. Add everything to a large bowl with the olives.
- Whisk vinaigrette: In a small bowl, mix olive oil, vinegar or lemon, oregano, salt, and pepper until lightly emulsified.
- Toss & herb: Pour vinaigrette over the salad; add parsley or basil and toss gently until glossy and evenly coated.
- Finish: Sprinkle feta if using. Chill 10–15 minutes so flavors meld; serve cold or at room temperature.
FAQs
Can I make it ahead?
Yes—prep components up to 24 hours early. Dress just before serving for the crispest texture.
What herbs work best?
Parsley and oregano are classic; basil or mint add a fresh twist. Use one boldly or mix for layered flavor.
How do I make it more filling?
Add chickpeas, quinoa, or grilled chicken. A drizzle of tahini or a scoop of hummus brings creaminess.