Middle Eastern Cucumber and Tomato Salad
Why this recipe works
- Fast, no-cook prep: Everything is chopped and tossed, making it ready in about 10 minutes without any cooking.
- Clean, bright flavour: Lemon juice, olive oil, parsley and mint lift the cucumber and tomato without weighing the salad down.
- Crisp and juicy: Small, even pieces help the vegetables stay balanced in every bite while the dressing coats them evenly.
Get the most out of this recipe
Ingredient notes
- Choose firm tomatoes: Use ripe but firm tomatoes so the salad tastes sweet and fresh without becoming too watery.
- Use fresh herbs: Fresh parsley and mint are important here; dried herbs will not give the same bright, leafy finish.
- Soften sharp onion: If the red onion tastes too strong, briefly soak it in cold water, then drain well before adding.
Make-ahead tips
- Keep herbs separate: If preparing ahead, chop the vegetables first and fold in the herbs just before serving to keep them fresh.
- Best served fresh: The salad is at its crispest straight after dressing, before the cucumber and tomato release too much juice.
- Refresh before serving: After chilling, toss well and add a little extra lemon juice if the flavours need brightening.
Serving ideas
- With grilled meats: Serve alongside grilled chicken, lamb or kebabs to add freshness and acidity.
- With rice dishes: Spoon beside pilaf or spiced rice for a light, juicy contrast.
- Part of a mezze spread: Pair with hummus, flatbreads, olives and other small plates for a simple sharing-style meal.
Equipment you'll need
Ingredients
Instructions
- Dice the cucumber and tomatoes into small, even pieces. Finely slice the red onion. Tip everything into a mixing bowl.
- Juice the lemon into a small bowl, then whisk in the extra virgin olive oil, fine sea salt, and black pepper. Pour the dressing over the salad and toss well.
- Finely chop the fresh parsley and fresh mint, then fold them through. Taste and adjust with a little more lemon juice, salt, or pepper if needed. Serve straight away.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the cleanest flavour, keep the pieces small and even so the lemon and olive oil coat everything.
- If the red onion tastes sharp, soak it in cold water for 5 minutes, then drain well before adding.
- If serving later, keep the herbs separate and stir them through just before serving to keep them bright.
Substitutions
- Replace Fresh mint with extra Fresh parsley for a more parsley-forward salad.
- Replace Lemon with Lime for a slightly sharper, more aromatic citrus dressing.
- Replace Extra virgin olive oil with Olive oil for a milder finish.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. The salad will release juices as it sits; toss before serving and add a squeeze of lemon to freshen it up.
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Recipe overview
- Servings: 4 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
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