A refreshing Mediterranean-style salad made with juicy tomatoes, crisp cucumbers, and thinly sliced red onions tossed in a simple lemon garlic dressing. This easy, colorful salad is perfect for lunch, dinner, BBQs, or as a healthy side dish.
Preparation Time
– Prep Time: 15 minutes
– Cook Time: 0 minutes
– Total Time: 15 minutes
– Servings: 4
– Cuisine: Mediterranean
– Course: Salad / Side Dish
Ingredients
For the Salad:
– 3 medium ripe tomatoes, chopped
– 2 medium cucumbers, sliced or chopped
– 1 small red onion, thinly sliced
– ¼ cup fresh parsley, finely chopped
– 2 tablespoons fresh mint, chopped (optional)
– ½ cup crumbled feta cheese (optional)
– ¼ cup Kalamata olives, sliced (optional)
For the Dressing:
– 3 tablespoons extra virgin olive oil
– 2 tablespoons fresh lemon juice
– 1 tablespoon red wine vinegar
– 1 garlic clove, minced
– ½ teaspoon dried oregano
– ¼ teaspoon salt, or to taste
– ¼ teaspoon black pepper
– ½ teaspoon honey (optional)
Instructions
Step 1: Prepare the Vegetables

Wash the tomatoes and cucumbers thoroughly. Cut the tomatoes into bite-sized pieces and slice the cucumbers into rounds or half-moons.

Step 2: Slice the Onion

Peel the red onion and slice it thinly. If you prefer a milder onion flavor, soak the slices in cold water for 5–10 minutes, then drain well.

Step 3: Prepare the Dressing

In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, black pepper, and honey until well combined.

Step 4: Combine the Salad

Add the tomatoes, cucumbers, red onion, parsley, and fresh mint to a large salad bowl. Gently toss to combine.

Step 5: Add the Dressing

Pour the prepared dressing over the vegetables. Toss gently until everything is evenly coated.

Step 6: Add Optional Toppings

Sprinkle crumbled feta cheese and Kalamata olives over the salad if desired.

Step 7: Serve

Serve immediately for the freshest, crunchiest texture. You can also chill it for 10–15 minutes before serving to allow the flavors to blend.
Tips for the Best Salad
– Use ripe, firm tomatoes for the best flavor.
– English cucumbers work especially well because they have fewer seeds.
– Slice the red onion thinly so it doesn’t overpower the salad.
– Add the dressing shortly before serving to keep the vegetables crisp.
– Use fresh lemon juice for a brighter Mediterranean flavor.
– For a low-sodium version, omit added salt and use reduced-sodium or no-salt-added toppings.
Nutrition Information
Estimated per serving, based on 4 servings with dressing and without optional feta or olives.
– Calories: 125 kcal
– Protein: 2 g
– Carbohydrates: 9 g
– Dietary Fiber: 2 g
– Total Sugars: 5 g
– Fat: 10 g
– Saturated Fat: 1.5 g
– Cholesterol: 0 mg
– Sodium: 170 mg
– Potassium: 420 mg
Nutrition values are approximate and vary depending on ingredient sizes and brands. Optional toppings will change the nutritional values.
Nut Information & Allergens
– Tree Nuts: None in the basic recipe.
– Peanuts: None.
– Almonds: None.
– Walnuts: None.
– Dairy: None in the basic recipe; feta cheese contains dairy.
– Gluten: Naturally gluten-free.
– Soy: No soy ingredients in the basic recipe.
– Sesame: None.
Allergy Note: Always check ingredient labels, especially packaged olives, feta cheese, and vinegar, for possible cross-contamination or added allergens.
Frequently Asked Questions (Q&A)
Q1: Can I make this salad ahead of time?

Yes! Chop the vegetables and store them separately in an airtight container in the refrigerator. Add the dressing just before serving.

Q2: Can I make this salad without red onion?

Absolutely! You can leave out the red onion or replace it with sliced green onions.

Q3: What can I use instead of feta cheese?

You can use fresh mozzarella, goat cheese, or simply leave the cheese out.

Q4: Is this salad keto-friendly?

Yes! It is relatively low in carbohydrates and can fit into many low-carb meal plans. Check portion sizes and added ingredients.

Q5: Is this salad gluten-free?

Yes! All the basic ingredients are naturally gluten-free. Check packaged ingredients for gluten-containing additives.

Q6: How long does this salad last in the refrigerator?

It is best enjoyed fresh. Leftovers can be refrigerated in an airtight container for up to 1–2 days, although the vegetables may release water and soften.

Q7: Can I add protein to make it a complete meal?

Yes! Grilled chicken, chickpeas, tuna, shrimp, or boiled eggs are delicious additions.

Q8: Can I make this salad without vinegar?

Yes! Simply replace the vinegar with additional fresh lemon juice.

Q9: Is this salad suitable for a low-sodium diet?

It can be. Omit added salt and avoid or limit feta cheese and olives, which can contain significant sodium.

Q10: What dishes go well with this salad?

It pairs beautifully with grilled chicken, baked fish, roasted vegetables, Mediterranean wraps, and grilled shrimp.
Serving Suggestions
– Serve alongside grilled lemon garlic chicken.
– Pair with Mediterranean baked fish.
– Enjoy with warm pita bread or hummus.
– Serve as a refreshing side for BBQ meals.
– Add chickpeas or grilled chicken for a satisfying lunch.