Cucumber tomato salad is an all-star recipe with just three key ingredients and a lemony dressing. Enjoy this Mediterranean salad on its own, or to bring brightness and fresh flavor to everything from Chicken Shawarma to Feta And Spinach Frittata.

cucumber tomato salad in a bowl with wooden serving utensils.
Photo Credits: Mariam Hamdy

Cucumber tomato salad goes by a different name where I grew up in Egypt: salata! It is an everyday Mediterranean salad made of three main ingredients: tomatoes, cucumbers, and parsley. It’s seasoned simply with kosher salt, though I like to add sumac for a little tang and depth. 

This simple Mediterranean salad is as traditional as they come. It’s very representative of the regions’ agricultural roots and the fresh flavors we continue to love to this day. It where salads like fattoush or tabouli derive inspiration. You can dress it up by adding some red onion, as I do here, or toss in some feta cheese for a little salty goodness. Let inspiration be your guide.

Table of Contents
  1. Ingredients for Cucumber Tomato Salad
  2. How to Make Cucumber Tomato Salad 
  3. Variations 
  4. What to Serve with Cucumber Tomato Salad
  5. Fresh and Simple Salad Recipes to Try! 
  6. Try our All-Natural Sumac!
  7. Mediterranean Cucumber Tomato Salad Recipe

Ingredients for Cucumber Tomato Salad

This simple salad uses easy to find ingredients that need little embellishment. Just some seasonings and a simple dressing bring out all the lively flavors. 

  • Tomatoes: Roma tomatoes are firm even when they're ripe, so they help keep this salad fresh for a few days. Any ripe flavorful tomato, like heirloom or cherry, can be substituted. 
  • Cucumber: Go for cucumbers with a thin, delicate skin, like English or hot-house. If the big standard slicing cucumbers are all that’s available, consider peeling the skin as it tends to be bitter. 
  • Parsley: Brings freshness and a Mediterranean flavor to this simple salad. Opt for flat leaf or Italian parsley if you can, as curly parsley is typically tougher and more bitter.
  • Seasonings: Salt and black pepper enhance the flavor. Sumac, a spice made from dried and ground berries of the sumac shrub, is optional. It adds an extra layer of brightness. If you don’t have any on hand you can find it at most grocery stores or order our favorite sumac from our shop. Of, a pinch of finely grated lemon zest can be used in its place. 
  • Extra virgin olive oil: Use a robust yet smooth olive oil, like Greek Early Harvest or peppery Hojiblanca Spanish EVOO.
  • Lemon juice: A fresh squeeze of lemon juice bridges the gap between the fresh vegetables and rich olive oil. 

How to Make Cucumber Tomato Salad 

Cucumber tomato salad is a staple of the Mediterranean diet, and not just because of its bright, fresh flavor. It’s one of the simplest salads you’ll make, coming together in just a few minutes. It’s a great go-to for when you need something green on your table but don’t have time to fuss. Here is how it goes:

  • Prepare the tomatoes, cucumber, and parsley: Dice 6 Roma tomatoes. Dice one large English cucumber into small cubes or pieces. Chop a good bunch of parsley, about ¾ bunch. Don’t worry about picking all the leaves, the tender stems near the leaves impart great flavor. Combine everything in a large mixing bowl.
  • Add kosher salt. Season the salad with a good pinch of kosher salt and set aside for about 5 minutes. The vegetables will expel some of their water, which we’ll use to help lightly dress the salad.  
  • Add the dressing. The traditional Mediterranean salad dressing here is a good drizzle (about 2 tablespoons) of quality extra virgin olive oil and the juice of one lemon (or at least 2 teaspoons of lemon juice). Add ½ teaspoon freshly grated black pepper and mix to combine. Optionally, I like adding 1 teaspoon of sumac for depth and tang.
  • Taste and serve. Taste the salad and adjust the lemon, salt, and pepper to your liking. Serve immediately, or set aside for 15 minutes to let the flavors get friendly with each other. 


This basic Mediterranean salad has several variations throughout the Mediterranean and the Middle East, and you can change it up to your liking. Here are a few ideas:

  • Add finely chopped aliums. Red onions, shallots, or green onions would add some bold yet sweet oniony flavor.
  • Add protein. Canned or boiled chickpeas, white beans, or kidney beans work well with as a vegan protein and turn this salad into a satisfying meal. Grilled meats, like grilled chicken thighs or kofta kebab would also be hearty and delicious. If you're feeling fishy, grab a can of tuna from your pantry.
  • Use more fresh herbs! In addition to parsley, you can add some chopped fresh mint or dill.
  • Toss in some feta cheese! Just like with classic Greek salad or herby tomato feta salad, creamy, tangy feta adds another layer of deliciousness to this cucumber tomato salad. 
  • Make one cup of cooked couscous and toss it in this salad for a simple lunch. You'll want to adjust seasoning and olive oil.

What to Serve with Cucumber Tomato Salad

This versatile salad goes with just about any Mediterranean dinner menu. It’s a classic topping for Chicken Shawarma or vegetarian Spicy Cauliflower Shawarma, where the salad juices and tahini sauce combine in the most fortunate way. 

Or, serve this simple salad as a side for simple weeknight dinners, like Greek-Style Braised Eggplant or Pan Seared Trout. A bite here and there of the bright salad brings a lightness to rich, deeply savory dishes. 

Fresh and Simple Salad Recipes to Try! 

Browse all Mediterranean recipes.

Visit our Shop.

Try our All-Natural Sumac!

This tangy spice is just what you need to add that extra layer of brightness to your favorite salads.

a jar of sumac from the mediterranean dish.
4.94 from 155 votes

Mediterranean Cucumber Tomato Salad

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
cucumber tomato salad in a bowl with wooden serving utensils.
You'll love this everyday cucumber and tomato salad, with just a handful of ingredients and no cooking involved. You can change it up by adding feta cheese, chickpeas, or even a cup of cooked couscous to turn it into a meal!
Prep – 10 minutes
Cook – 0 minutes
Total – 10 minutes
Serves – 6 people (up to)


  • 6 Roma tomatoes, diced (about 3 cups diced tomatoes)
  • 1 large English or hot-house cucumber, diced
  • ½ small red onion, thinly sliced, optional
  • ¾ bunch parsley, leaves and tender stems chopped (about ½-3/4 cup chopped leaves)
  • Kosher salt, to taste
  • ½ teaspoon black pepper
  • 1 teaspoon ground Sumac
  • 2 tablespoon extra virgin olive oil
  • 2 teaspoon freshly squeezed lemon juice, plus more to taste


  • Mix: In a large mixing bowl, gently combine the tomatoes, cucumbers, and parsley. Season with kosher salt and toss. Set aside for 5 minutes or so.
  • Season: Add the sumac, olive oil, and lemon juice. Give the salad a gentle toss. Taste and adjust the seasoning to your liking. Enjoy!



  • For best flavor, set the salad aside for a few minutes before serving. This will give the flavors time to meld. 
  • This salad will keep for up to three days. Store covered in the refrigerator.
  • Visit Our Shop for quality Mediterranean ingredients, including extra virgin olive oil, spices and more! 


Calories: 66.9kcalCarbohydrates: 5.8gProtein: 1.2gFat: 4.9gSaturated Fat: 0.7gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.5gSodium: 8.6mgPotassium: 277.3mgFiber: 1.4gSugar: 3gVitamin A: 1170.4IUVitamin C: 20.7mgCalcium: 27mgIron: 0.8mg
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*This post was originally published in 2017 and has recently been updated with new information and media for the readers’ benefit.

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. Brittany says:

    5 stars
    Delicious! Thank you, Suzy, for your wonderful recipes. I grew up in Cyprus and it just takes me back.

  2. Darren says:

    5 stars
    How long does the dressing keep fresh for? I've been making very small amounts so it would be good if I could keep a jar of it 😁

    1. TMD Team says:

      Hi, Darren! You can store the dressing in a tight-lid glass jar in the fridge for 1-2 weeks. The oil will separate from the lemon as it sits in the fridge, so you'll want to give it a gentle shake before using.

  3. Darren says:

    Hey, how many grams of tomatoes are used for this? I can only get canned roma and there are so many different sizes of tomatoes 😪 also how long does it keep in the fridge for? I was just going to use a little each day in pita breads

    1. TMD Team says:

      Hi, Darren. We really do recommend using fresh tomatoes with this recipe. Any variety would probably work, so hopefully you are able to find another at your local market.

      1. Darren says:

        Yeah I was going to use another type of fresh tomato but I was just wondering what amount it is in grams? 😁 I don't know how big a roma tomato is

      2. TMD Team says:

        Oh, gotcha! I just did a quick internet search and am seeing that 3 cups of diced tomatoes is approximately 200 grams. This recipe is super flexible, though, so you can add more or less as you prefer. Hope you enjoy the recipe!

  4. Sandi says:

    5 stars
    Hi Suzy!

    Your salad is amazing, and the dressing is most certainly the "juice of life"!! It is so delicious!! I love your salads and all your recipes!! Thank you!!! 🙂 I have a recipe request. Do you think maybe you can make the Halal Chicken and White Sauce. I am a NYer andI love that stuff but the recipes that I have found are so difficult and time consuming. I know with your expertise you can figure out an easy recipe for it!! Thanks!! *Smile*

    1. TMD Team says:

      Thanks for the recipe recommendation, Sandi! We'll look into it!

  5. Linda says:

    5 stars
    I love 99.9% of your recipes, and I want a cook book of yours.
    The salads are my favorite, all of the recipes are delicious.

    1. TMD Team says:

      Awww! Thank you so much, Linda! You can click here for more info about Suzy's cookbook, if you'd like to check it out.

  6. CHRIS STRAND says:

    5 stars
    I make this all the time since I first saw it back in late 2017. Love it, thanks

  7. Stu says:

    5 stars
    These are delicious, energizing recipes. I am thankful for your website.

    1. TMD Team says:

      Awww! Thank you, Stu!

  8. Cindy says:

    Suzy, your recipes are ALL wonderful! Your videos are absolutely delightful! I just made a salad with leftover ahimsa tuna and basically this recipe. My husband said it would cost at least $30 each in a restaurant. He said the dressing pulled it all together rather than stand alone. YOU have taught me to be a better cook! I've been a good cook for 50 years but you have elevated my game a bunch! I'm you biggest fan (probably after your family 😉)!!!

    1. TMD Team says:

      Aww! This means so much, Cindy! Thank you!

  9. Jennifer says:

    5 stars
    Delicious and easy to makes. Goes with many different dishes.

  10. Jennifer F says:

    5 stars
    This was a delicious salad. A breath of summer on a cold winter day!

  11. Michael says:

    5 stars
    Outstanding, my fussy eater loved every bite!