Easy Mediterranean Cucumber and Tomato Salad

This easy Mediterranean Cucumber and Tomato Salad is deliciously refreshing and crunchy! A simple red wine vinaigrette makes this light and tangy. In our house, this is our everyday salad on hot summer days.  

Table of Contents

View moreView less

This salad brings me back to when my father and grandfather had their backyard gardens, and tomatoes and cucumbers were always fresh and plentiful. They are both gone now, but I think of them every time I make it. Especially when I serve this with Chicken Spiedini or Grilled Lollipop Lambchops.

Cucumber and Tomato Salad was a staple in my Sicilian family, and thankfully, my husband loves it as much as I do.  Seriously, we eat this four or five times a week! It is simple to make, and it pairs well with almost anything.

I highly recommend having a loaf of crusty bread like my No Knead Bread to soak up the dressing at the bottom of the bowl. It’s the best thing you’ll ever eat!

Nothing is quite as good as a nice ripe tomato, except when you pair it with a crunchy cucumber and dress it with a red wine vinaigrette.  Every country around the Mediterranean has a version of this crisp salad. But they all have a few things in common:

• It has 3 main ingredients: tomatoes, cucumbers, and onions. 
• Fresh herbs are a must, and
• A simple, light vinaigrette.   There is no heavy salad dressing here.

Cucumber and Tomato Salad Ingredients and Notes

Fresh Ripe tomatoes:  You can use any tomato you like.  Roma tomatoes are my favorite because they are what we grew in our garden, but heirloom tomatoes or cherry tomatoes are good substitutes.

Crisp Cucumbers: I love English cucumbers because their skin is tender enough to eat without needing to be peeled. Regular cucumbers or mini cucumbers are good options as well.  

Onion: You can use whatever onion variety you have on hand. White or red onions are the most common.

Garlic:  Fresh, finely diced, or thinly sliced.

Oregano:  This is optional, but many Mediterranean versions include it. I prefer to use dried oregano because I always have it on hand, and the flavor is very robust.

Fresh Basil:  This has to be fresh, so you get the basil’s lovely aromatics and wonderful flavor when combined with the tomatoes.

Extra-Virgin Olive Oil: Use a high-quality EVOO. It is luxurious in this salad and has a richer flavor than regular olive oil. You will taste the difference!

Red Wine Vinegar: You only need a splash. This adds a little extra tang to the salad.  If you need to make a substitution, you can use white wine vinegar, apple cider vinegar, or lemon juice.  

This is truly the easiest salad you’ll ever make. The recipe card below provides measurements.

1. Cut the tomatoes and cucumbers into bite-sized pieces and add them to a large bowl. 
2. Add the sliced onion, garlic, chopped basil, oregano, salt, black pepper, olive oil, and vinegar to the bowl. Toss well.
3. Make any adjustments to suit your taste. Let the salad sit at room temperature for about 15 minutes. This allows all of the flavors to meld together.  

Storing Leftovers

Leftovers should be stored in an airtight container in the refrigerator.  For the best flavor, I recommend letting the salad sit at room temperature for a few minutes before enjoying the leftovers.

One of my favorite weeknight dinners is Nonna’s Chicken Cutlets or Balsamic Pork Tenderloin with this easy salad.  You will never have a complaint with this combination,  

If you’re firing up the grill, you’ll want to serve this alongside Lemon Garlic Herb Chicken, Grilled Pork Tenderloin, or Smoked Chicken Legs. It is a great way to add Mediterranean flavors to your summer dinner menu.

More You Will Love

La Scala Chopped Salad and Dressing Recipe

Nonna’s Italian Green Bean and Potato Salad

Watermelon Tomato Salad with Feta and Balsamic

Sicilian Fennel and Orange Salad