There’s something magical about the simplicity of a Mediterranean salad—the kind that transports you straight to sun-drenched coastlines with just one bite. I remember the first time I had this vibrant combination of cucumber, tomato, and onion at a tiny seaside taverna in Greece. The air was salty, the laughter was loud, and the salad? Utterly unforgettable. It was crisp, bright, and dressed with nothing more than good olive oil and a squeeze of lemon. Today, I’m sharing my version of that memory, perfect for lazy summer lunches or as a refreshing side at your next gathering.

Ingredients You’ll Need

This salad is all about fresh, high-quality ingredients. Here’s what you’ll need to bring it to life:

• 1 large cucumber – English or Persian cucumbers work best for their crisp texture and minimal seeds.
• 3 ripe tomatoes – Look for juicy, fragrant ones, preferably vine-ripened or heirloom.
• 1 small red onion – Thinly sliced for a mild bite that won’t overpower.
• 1/4 cup extra virgin olive oil – The backbone of the dressing; splurge on a good bottle if you can.
• 2 tablespoons fresh lemon juice – Brightens everything up. Freshly squeezed is non-negotiable!
• 1/2 teaspoon dried oregano – A classic Mediterranean herb that adds earthy depth.
• Salt and freshly cracked black pepper – To taste.
• Handful of Kalamata olives (optional) – For a briny, salty kick.
• Crumbled feta cheese (optional) – Because everything’s better with feta.

How to Make It: Step by Step

This salad comes together in minutes, but here’s how to make sure every bite sings:

1. Prep the veggies: Dice the cucumber and tomatoes into bite-sized chunks. If your cucumber is particularly seedy, you can scoop them out with a spoon, but I usually leave them in for extra crunch. Thinly slice the red onion—soaking it in cold water for 5 minutes first will mellow its sharpness if you prefer.
2. Assemble the salad: Toss the cucumber, tomatoes, and onion together in a large bowl. If using olives or feta, add them now.
3. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper. Taste and adjust—you might want more lemon for tang or a pinch more salt to bring out the flavors.
4. Dress and serve: Drizzle the dressing over the salad and toss gently to coat. Let it sit for 5–10 minutes before serving to let the flavors meld, though I won’t judge if you dive in immediately!

Tip: If you’re making this ahead, hold off on adding the dressing until just before serving to keep everything crisp.

Pro Tips, Variations, and Substitutions

This Mediterranean salad is wonderfully adaptable to whatever you have on hand or your personal preferences. Here are some ways to make it your own:

• Herb Swap: If you don’t have fresh parsley, try mint, dill, or basil for a different flavor profile.
• Cheese Lover’s Twist: Crumble some feta or goat cheese over the top for extra creaminess.
• Protein Boost: Add chickpeas, grilled chicken, or flaked tuna to turn this into a hearty main dish.
• Olive Options: Kalamata olives are classic, but green olives or even capers would work beautifully too.

What to Serve It With

This crisp, refreshing salad pairs perfectly with so many Mediterranean-inspired dishes:

• Grilled lamb or chicken skewers
• Hummus and warm pita bread
• Lemon-herb roasted potatoes
• Crusty bread for soaking up the delicious juices
• As part of a mezze platter with dolmas and tzatziki

Storage and Reheating Tips

While this salad is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. A few things to keep in mind:

• The tomatoes will soften over time, so if meal prepping, keep the dressing separate until ready to serve.
• If the salad seems dry after storing, refresh it with a squeeze of lemon juice and a drizzle of olive oil.
• This salad doesn’t freeze or reheat well – it’s meant to be served cold or at room temperature.

Frequently Asked Questions

Can I make this salad ahead of time?
You can chop the vegetables a few hours ahead, but wait to add the dressing until just before serving to keep everything crisp.

What type of onion works best?
Red onion is traditional for its mild sweetness, but shallots or green onions make great substitutes if you prefer something milder.

Is there a low-carb version?
This salad is naturally low-carb! Just be mindful of any additions like croutons or pita chips if you’re watching carbs.

Can I use bottled lemon juice?
Fresh lemon juice really makes a difference in this simple salad, but in a pinch, bottled will work – just use about 25% less as it’s more concentrated.

A Salad That Feels Like Sunshine

There’s something so comforting about the bright flavors and crisp textures of this Mediterranean salad. It’s the kind of dish that transports you to a seaside taverna with every bite – no passport required. Whether you’re serving it at a summer barbecue, packing it for lunch, or just craving something fresh and wholesome, this simple combination never fails to delight. The best part? It gets better as the flavors mingle, so don’t be afraid to make a big batch and enjoy it all week long. Here’s to simple food made with love!