I love Mediterranean Cucumber and Tomato Salad!
We’ve all heard how healthy the Mediterranean diet is. I think one of the reasons is because the people of the region tend to eat a lot of colorful, minimally processed, seasonal vegetables.
But whatever the reason, this Mediterranean Cucumber and Tomato Salad is flavorful and delicious.
Mediterranean Cucumber and Tomato Salad a great recipe to make when you have an abundance of cucumbers and cherry tomatoes from your garden, CSA box, or the farmers market.
If you don’t have cherry tomatoes, any tomato chopped into small pieces can be used.
You can also use any type of cucumber and bell pepper you have on hand.
The only special equipment I use for this recipe is the herb scissors I told you about it the Raw Strawberry Mango Avocado Tacos recipe. These scissors make cutting herbs so easy, even when they’re wet.
You can use any kind of tomato you like, but my favorite are cherry or grape tomatoes. Here I used a combination of red and yellow cherries.
For the cucumbers, I prefer Persian or English cucumbers since their skin is thin and I don’t mind the seeds. However, if you’re cucumber isn’t organic, you should peel it.
And if you love tomatoes and cucumbers, you may also enjoy this Roasted Chickpea Fattoush Salad.
They are also featured in this Summer Hearts of Palm Salad.
What recipes do you enjoy making that include cucumbers and tomatoes?
By the way, did you know you can save all the recipes you love in one place on Yummly?
See that orange button with the “y” on it? All you have to do when you see a recipe you like is click that button, and your recipe will be saved to your Recipe Box on Yummly.com.
You can also browse and search for recipes there and visit publishers’ pages like mine: Veggies Save The Day on Yummly. Pretty cool, huh?
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Now let’s make Mediterranean Cucumber and Tomato Salad!
Mediterranean Cucumber and Tomato Salad
When tomatoes are in season, this is my go-to salad! It's healthy and refreshing and the perfect starter or side.
- 1 cucumber (remove seeds, if desired), skin on, chopped
- 1 dry pint cherry tomatoes (25-30), halved or quartered
- 3 radishes (or substitute a few Tbsp. chopped red onion), chopped
- 1 yellow or red bell pepper chopped
- Handful of fresh parsley chopped
- 1 Tbsp olive oil
- Juice of 1 lemon (3 Tablespoons)
- Salt to taste
- Combine all ingredients in a large bowl. Serve at room temperature, or refrigerate and enjoy chilled.