Name: Mediterranean Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 cucumber (about 200 g / 7 oz), diced; 2–3 medium tomatoes (about 300 g / 10.5 oz), diced; 1/2 red onion (about 75 g / 2.6 oz), finely diced; 2 tbsp (8 g / 0.28 oz) chopped fresh cilantro (or mint, basil, parsley, dill); 3 tbsp (45 ml / 1.5 fl oz) extra virgin olive oil; 1/4 cup (60 ml / 2 fl oz) freshly squeezed lemon juice; 1/4 tsp salt and freshly cracked black pepper, to taste

Jump to Recipe

If there’s one dish that makes me feel like I’m dining seaside in Greece without leaving my kitchen, it’s the Mediterranean Salad. Picture this: you’re standing in your kitchen on a warm summer afternoon, the sun is streaming through the window, and the air smells faintly of fresh herbs and ripe tomatoes. This healthy salad is not just easy—it’s practically stress-proof.

Whether you’re juggling work calls, wrangling kids, or just want something light and refreshing for lunch, this recipe checks all the boxes. It’s loaded with fresh vegetables, drizzled with zesty lemon juice, and kissed with good olive oil. Plus, as a vegetarian recipe, it’s perfect for anyone looking to eat more plant-based meals without sacrificing flavor.

What I love most? You can whip it up in ten minutes flat. No stove, no oven—just you, your cutting board, and a little Mediterranean magic. So grab your veggies and let’s get chopping. Your taste buds (and your busy schedule) will thank you.

Why You’ll Love This Mediterranean Salad

Quick and fuss-free – Ready in just 10 minutes.
Healthy & light – Packed with nutrients from fresh vegetables.
Versatile – Enjoy it as a side, a light lunch, or part of a summer salad spread.

Ingredients

1 cucumber (about 200 g / 7 oz), diced
2–3 medium tomatoes (about 300 g / 10.5 oz), diced
1/2 red onion (about 75 g / 2.6 oz), finely diced
2 tbsp (8 g / 0.28 oz) chopped fresh cilantro (or mint, basil, parsley, dill)
3 tbsp (45 ml / 1.5 fl oz) extra virgin olive oil
1/4 cup (60 ml / 2 fl oz) freshly squeezed lemon juice
1/4 tsp salt and freshly cracked black pepper, to taste

Steps to Make It

Rinse all vegetables under cold water and pat dry for maximum crunch.
Dice cucumber and tomatoes into small, even cubes.
Finely dice the onion; if you want a milder bite, soak in cold water for 10 minutes, then drain.
Chop your chosen herbs, stems included for extra flavor.
Combine cucumber, tomatoes, onion, and herbs in a large salad bowl.
Drizzle olive oil and lemon juice evenly over the top.
Sprinkle with salt and pepper, then toss gently until well coated.
Taste, adjust seasoning, and serve immediately.

Cooking Tips for the Best Flavor

Don’t skimp on the olive oil—this is where the Mediterranean magic happens. If your tomatoes aren’t at their summer peak, try cherry tomatoes for extra sweetness. Want a creamier twist? Add a sprinkle of feta cheese (yes, I know that edges into non-vegan territory, but oh, it’s worth it). And remember, tossing gently is key—you want the veggies to stay perky, not mashed.

A Little Story from My Kitchen

This salad first became a staple in my home after a particularly hectic summer afternoon. I had friends dropping by unexpectedly, the fridge looking sad, and exactly 15 minutes to make something. I tossed together cucumbers, tomatoes, onion, and herbs with olive oil and lemon juice, and—voilà—everyone thought I had planned an elaborate Mediterranean feast. To this day, it’s my “emergency deliciousness” recipe.

What to Serve with Mediterranean Salad

This salad plays well with almost everything—grilled chicken, fish, pita bread with hummus, or a platter of roasted veggies. In summer, I love pairing it with cold pasta salads or fresh watermelon for the ultimate picnic vibe. If you’re going for a vegetarian feast, serve it alongside falafel and tzatziki.

How to Store It

Mediterranean Salad is best fresh, but you can refrigerate it in an airtight container for up to 2 days. Keep in mind that the tomatoes will release juice over time, so if making ahead, store the dressing separately and mix just before serving.

FAQs

Q: Can I make this salad ahead of time?

A: Yes, but keep the dressing separate until serving to maintain freshness.

Q: Can I substitute the herbs?

A: Absolutely—mint, basil, parsley, or dill all work beautifully.

Q: Is this salad vegan?

A: Yes, unless you add feta cheese (which is delicious but optional).

Q: What if I don’t like onions?

A: Try finely sliced scallions or skip them altogether.

The Final Bite

This Mediterranean Salad is proof that the simplest recipes can be the most satisfying. It’s fresh, vibrant, and ready in minutes—perfect for busy weeknights, sunny weekend lunches, or impressing guests without breaking a sweat.

Discover more delicious recipes by following me on Facebook and Pinterest.