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Cucumber Tomato Salad

This Cucumber Tomato Salad is fresh, crisp, and tossed in a delicious, light, tangy dressing. It’s a quick, flavorful, and refreshing side dish that’s perfect for pairing with your summer meals.
Course Side Dish
Cuisine Greek, Mediterranean
Keyword cucumber tomato salad
Prep Time 15 minutes
Chill Time 15 minutes
Total Time 30 minutes
Servings 2 -4 servings
Calories 282kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 English cucumber cut into half moons
  • 1 medium tomato diced into 1-inch pieces
  • 1/4 small red onion quartered and thinly sliced
  • 1/4 cup kalamata olives chopped
  • 1 cup canned garbanzo beans chickpeas, drained and rinsed

Dressing

  • 2 Tbsp. olive oil
  • 1 Tbsp. red wine vinegar
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. dried oregano
  • 1/4 tsp. garlic powder or 1/2 small clove fresh garlic, grated
  • Salt and freshly cracked black pepper to taste
  • Pinch of sugar optional

Fresh herbs

  • 2 Tbsp. fresh parsley chopped
  • 1-2 Tbsp. fresh dill chopped

Optional additions

  • 1/4 cup crumbled feta
  • Pinch of red pepper flakes
US Customary - Metric

Instructions

  • Prepare the vegetables: In a large bowl, combine the cucumber, tomato, red onion, olives, and chickpeas.
    1 English cucumber, 1 medium tomato, 1/4 small red onion, 1/4 cup kalamata olives, 1 cup canned garbanzo beans
    Ingredients prepped and placed in large mixing bowl for cucumber tomato salad.
  • Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper.
    2 Tbsp. olive oil, 1 Tbsp. red wine vinegar, 1 tsp. fresh lemon juice, 1/2 tsp. dried oregano, 1/4 tsp. garlic powder, Salt and freshly cracked black pepper, Pinch of sugar
    Dressing ingredients placed in small mixing bowl then whisked together before adding to the salad.
  • Toss the salad: Pour the dressing over the salad and gently toss until everything is evenly coated.
    Side-by-side image of pouring dressing on the salad and gently tossing to mix.
  • Add the herbs: Add in the parsley and dill. Add more herbs if desired. Taste and adjust seasoning with more salt, pepper, or sugar/vinegar if needed.
    2 Tbsp. fresh parsley, 1-2 Tbsp. fresh dill
    Side-by-side image of adding fresh herbs to cucumber tomato salad and tossing to combine.
  • Finish and serve: Sprinkle with feta and a pinch of red pepper flakes if desired. Serve immediately or chill for 15-30 minutes to let the flavors meld. Start Timer
    1/4 cup crumbled feta, Pinch of red pepper flakes
    Side-by-side image of tomato cucumber salad tossed on large serving plate then served on a smaller green plate with fork picking up a bite of salad.

Nutrition

Serving: 1serving | Calories: 282kcal | Carbohydrates: 24g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 512mg | Potassium: 676mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2585IU | Vitamin C: 41mg | Calcium: 127mg | Iron: 4mg