Greek Cucumber Tomato Salad Recipe
Cucumber Tomato Salad is the best Mediterranean dish for summer. This recipe is full of healthy cucumbers, tomatoes, and onions and tossed in zesty Greek dressing.
Servings: 6 servings
Ingredients
- 1 English seedless cucumber cut in half and thinly sliced
- 12 oz. cherry tomatoes cut in half
- ½ cup red onion thinly sliced
- 1 Tbsp. fresh parsley finely chopped
- ¼ cup olive oil
- 1 ½ Tbsp. red wine vinegar
- 1 tsp. honey optional
- 1 clove garlic finely minced
- ¼ tsp. each of oregano and basil dried
- ¾ tsp. salt to taste
- ¼ tsp. black pepper to taste
Instructions
- Add sliced cucumber, tomatoes, red onion, and parsley to a large bowl.
- Add the oil, vinegar, honey, garlic, dried herbs, salt, and black pepper to a high-speed blender or mason jar. Blend or shake until ingredients are well incorporated.
- Pour the dressing over the cucumber and tomatoes. Toss until everything is well coated.
- Serve immediately or refrigerate for 30-60 minutes to serve chilled. Enjoy!
Video
Notes
- The cucumber will begin to leak excess moisture the longer it sits so it's best if it's served within an hour of making. Or, you can add the salt to the cucumbers and let sit for 15 minutes to draw out excess moisture, pat them dry, and then proceed with the rest of the directions.
Meal Prep and Storage
- To Prep-Ahead: You can prepare this entire salad a couple of hours before enjoying. However, if you put it together too early the cucumbers will seep water and it will become runny.
- To Store: Keep this salad in an air-tight container in the fridge for up to 2 to 3 days.
- To Freeze: It is not recommended to freeze this salad as the texture will change drastically upon thawing.
Nutrition
Calories: 109kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 249mg | Potassium: 239mg | Fiber: 1g | Sugar: 4g | Vitamin A: 547IU | Vitamin C: 19mg | Calcium: 27mg | Iron: 1mg
