This vegan Mediterranean Tomato Cucumber and Onion Salad is a quick and easy vegetable side dish that's perfect for warm days when you crave something light and refreshing.
Packed with crunchy cucumbers, juicy tomatoes, crisp onions, fresh parsley, and tossed in a tangy vinaigrette, it delivers big flavor with minimal effort.
Serve it alongside warm pita bread and crispy chickpea patties for a simple, satisfying meal.
Tomato cucumber and onion salad is all about fresh seasonal produce - a wonderful gift from our Creator God who always cares and provides us with the best nourishment our body and mind need.
This is our go-to everyday salad that I make regularly during summer, when tomatoes and cucumbers are at their freshest and most flavorful. It's crisp, juicy, refreshing, and perfectly balanced, making it an easy match for almost any meal.
Budget-friendly, wholesome, and endlessly versatile, it's a simple way to enjoy summer flavors.
If you love fresh cucumber-based salads as much as I do, you'll also want to try my strawberry cucumber salad, beetroot cucumber salad, and cucumber carrot salad.
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🥒Ingredients
Salad Veggies
- Tomatoes: Any variety works-Beefsteak, Roma, plum, or cherry. Choose juicy, mildly sweet ones for the best flavor.
- Cucumbers: I used English cucumbers since they're nearly seedless with thin skins, so no peeling is needed. Persian or garden cucumbers also work.
- Red onion: Red onions add a nice bite, but white, yellow, or scallions (spring onions) also work well int his recipe.
- Fresh parsley: Finely chop fresh parsley for a bright, herbal flavor. Fresh basil, dill, or cilantro are tasty alternatives.
Olive Oil Lemon Dressing
- Extra virgin olive oil: Use good-quality olive oil for a smooth, rich flavor.
- Lemon juice: Freshly squeezed lemon juice works best, or swap with apple cider vinegar for a tangy twist.
- Salt: Just a pinch to bring out all the flavors.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Tomato Cucumber and Onion Salad
Prepare the veggies: Wash all vegetables under cool running water. Dice the tomatoes into small pieces, cut the cucumbers into quarters, dice the red onion, and finely chop the parsley. Add all the chopped vegetables to a large bowl.
Make the dressing. In a small bowl, mix olive oil, lemon juice, and salt. Whisk until well combined.
Assemble the salad: Drizzle with the dressing and gently toss until everything is evenly coated. Taste and adjust the salt, olive oil, or lemon juice to your liking. Serve immediately and enjoy.
📋Variations
- Add more herbs: Swap or mix in fresh basil, dill, or cilantro with the parsley for a different flavor twist. Fresh mint also adds a bright, refreshing note, perfect for summer.
- Make it heartier: Toss in some roasted chickpeas, cooked quinoa, or roasted vegetables to turn this light salad into a more filling side or main.
- Add Feta: Top with crumbled vegan feta for a creamy, tangy boost.
- Spice it up: Add a pinch of crushed red pepper flakes, smoked paprika, or a drizzle of chili-infused olive oil for a subtle kick.
- Creamy version: Stir in a spoonful of hummus or vegan yogurt into the dressing or mix in diced avocado for a creamier texture.
💡Marinela's Tips
- Use the freshest, seasonal tomatoes and cucumbers for the best flavor.
- Chop the parsley and onions finely to evenly distribute their flavor.
- Let the salad sit for 5-10 minutes after tossing to let the flavors meld.
❓Frequently Asked Questions (FAQ's)
Yes! Prepare the veggies in advance and toss with dressing just before serving to keep them fresh and crisp.
Keep in an airtight container in the fridge for up to 1 day; toss again before serving.
🥙Serving Suggestions
This cucumber and tomato salad pairs beautifully with many plant-based meals.
Serve it with chickpea flour scramble, red lentil fritters, or jackfruit patties for a hearty option, or add a creamy touch with vegan burrata cheese.
It's also delicious alongside red lentil tofu or a simple tofu scramble, bringing a fresh, vibrant balance to your plate.
📖 Recipe
Mediterranean Tomato Cucumber and Onion Salad
Equipment
- 1 Large salad bowl
Ingredients
Salad Veggies
- 2 English cucumbers cut into quarters (~3 cups)
- 3 tomatoes diced (~3 cups)
- 1 red onion diced
- 1 cup fresh parsley finely chopped
Dressing for Cucumber Tomato Salad
- 2 tablespoons olive oil extra virgin
- 2 tablespoons lemon juice freshly squeezed
- ½ teaspoon salt adjust to taste
Instructions
- Place all chopped veggies in a large bowl.2 English cucumbers, 3 tomatoes, 1 red onion, 1 cup fresh parsley
- In a small bowl, mix olive oil, lemon juice, and salt. Whisk until well combined.2 tablespoons olive oil, 2 tablespoons lemon juice, ½ teaspoon salt
- Drizzle with the dressing and gently toss until everything is evenly coated. Taste and adjust the salt, olive oil, or lemon juice to your liking. Serve immediately and enjoy.
Notes
- Use fresh, ripe tomatoes and crisp cucumbers for the best flavor.
- Feel free to swap parsley for basil, dill, or cilantro.
- Store leftovers in an airtight container in the fridge for up to 1 day. Toss again before serving.
Nutrition
If you try this tomato cucumber and onion salad, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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