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Greek Tomato Cucumber Salad

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This easy Greek Tomato and Cucumber Salad is a light and flavorful side dish that is perfect for summer meals. It takes about 10 minutes to chop all these heart-healthy ingredients, and toss them in a light vinaigrette!

Check out The Ultimate List of Whole30 Recipes for more healthy and delicious recipes.

Looking down on a large plate with sliced cherry tomatoes, cucumber, kalamata olives, and red onion with fresh oregano leaves and crushed red pepper.

If you have ever eaten at a Mediterranean restaurant, you will recognize this delicious side dish! I serve this salad with my favorite Instant Pot Chicken Shawarma, Instant Pot Yellow Rice, Classic Hummus, and naan bread at home all the time.

Recipe ingredients:

Sliced cherry tomatoes, cucumber, red onion, kalamata olives, oregano leaves, sea salt, red wine vinegar, olive oil, and crushed red pepper in white bowls.
  • I just love the vibrant colors of these cherry tomatoes! Using cherry tomatoes release less liquid than Roma tomatoes will, but feel free to substitute is needed.
  • An almost seedless English cucumber is perfect for this dish, and takes much less time since you don’t need to scrape out the seeds or peel off the skin. Just slice into quarters and you’re done.
  • Kalamata olives are the traditional Greek olives used in most recipes. You can however use black olives if you prefer.
  • I used red wine vinegar, but balsamic will also work.
A close-up view of a large plate with sliced cherry tomatoes, cucumber, kalamata olives, and red onion with fresh oregano leaves and crushed red pepper.

How to make Greek tomato cucumber salad:

Slice the cherry tomatoes in half and place them in a large bowl. Sprinkle with sea salt and toss to combine. Allow to sit for 5 minutes.

Sliced cherry tomatoes in a large bowl with sea salt.

Add the cucumber quarters, chopped olives, oregano leaves, olive oil, vinegar, and crushed red pepper flakes. Toss together to combine.

Oregano leaves, crushed red pepper, chopped olives and cucumber on top of the tomatoes in a large bowl.

Add the onion slices and gently toss to coat.

Thin slices of red onion on top of the tossed tomato cumber mixture.

Serve immediately with additional red pepper flakes and oregano leaves.

Looking down on half of a large plate with sliced cherry tomatoes, cucumber, kalamata olives, and red onion with fresh oregano leaves and crushed red pepper.

Recipe notes & tips:

  • If using a regular cucumber: peel off the skin, cut in half length-wise and scoop out the seeds with a spoon.
  • If making ahead of time: chop the cucumbers and olives, then store in the refrigerator until ready to use. Onions can be sliced and stored as well. Do not slice the tomatoes ahead of time, they do not belong in refrigerator. Slice them just before you are ready to assemble the salad.
  • If you do not have fresh oregano, fresh Italian parsley or basil would work as well.

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Enjoy!

Looking down on a large plate with sliced cherry tomatoes, cucumber, kalamata olives, and red onion with fresh oregano leaves and crushed red pepper.

Greek Tomato Cucumber Salad

This easy Greek Tomato and Cucumber Salad is a light and flavorful, heart-healthy side dish that takes about 10 minutes to prepare.
5 from 1 vote
Print Rate
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Keyword: summer salad recipe, tomato and cucumber salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 Servings
Calories: 138kcal
Author: Lisa Johnson

Ingredients

  • 2 cups halved multicolor cherry tomatoes
  • 0.13 teaspoon sea salt one-eighth teaspoon
  • 1 cup chopped English cucumber they come wrapped in plastic
  • .25 cup chopped kalamata olives
  • 2 tablespoons fresh oregano leaves
  • 3 tablespoons olive oil
  • 1.5 tablespoons red wine vinegar
  • 0.13 teaspoon crushed red pepper flakes
  • 0.5 cup thinly sliced red onion

Instructions

  • Slice the cherry tomatoes in half and place them in a large bowl. Sprinkle with sea salt and toss to combine. Allow to sit for 5 minutes.
  • Add the cucumber quarters, chopped olives, oregano leaves, olive oil, vinegar, and crushed red pepper flakes. Toss together to combine.
  • Add the onion slices and gently toss to coat. Serve immediately with additional red pepper flakes and oregano leaves.

Notes

  • If using a regular cucumber: peel off the skin, cut in half length-wise and scoop out the seeds with a spoon.
  • If making ahead of time: chop the cucumbers and olives, then store in the refrigerator until ready to use. Onions can be sliced and stored as well. Do not slice the tomatoes ahead of time, they do not belong in refrigerator. Slice them just before you are ready to assemble the salad.
  • If you do not have fresh oregano, fresh Italian parsley or basil would work as well.

Nutrition

Calories: 138kcal | Carbohydrates: 8g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 219mg | Potassium: 268mg | Fiber: 2g | Sugar: 3g | Vitamin A: 487IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 2mg

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