Description
A light and refreshing vegetarian salad packed with diced cucumber, ripe tomatoes, red onion, and fresh herbs, tossed in extra virgin olive oil and zesty lemon juice. This quick, nutrient-rich Mediterranean dish comes together in just 10 minutes and is perfect as a side, light lunch, or part of a summer salad spread.
Ingredients
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1 cucumber (about 200 g / 7 oz), diced
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2–3 medium tomatoes (about 300 g / 10.5 oz), diced
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1/2 red onion (about 75 g / 2.6 oz), finely diced
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2 tbsp (8 g / 0.28 oz) chopped fresh cilantro (or mint, basil, parsley, dill)
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3 tbsp (45 ml / 1.5 fl oz) extra virgin olive oil
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1/4 cup (60 ml / 2 fl oz) freshly squeezed lemon juice
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1/4 tsp salt and freshly cracked black pepper, to taste
Instructions
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Rinse vegetables under cold water and pat dry.
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Dice cucumber and tomatoes into small, even cubes.
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Finely dice onion (soak in cold water for 10 minutes if a milder flavor is desired).
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Chop fresh herbs, including stems for extra flavor.
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Combine cucumber, tomatoes, onion, and herbs in a large salad bowl.
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Drizzle olive oil and lemon juice over the salad.
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Sprinkle with salt and pepper, then toss gently until evenly coated.
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Taste, adjust seasoning, and serve immediately.
Notes
For extra sweetness, use cherry tomatoes.
Add crumbled feta cheese for a creamy, non-vegan twist.
Toss gently to maintain the crisp texture of the vegetables.
Store dressing separately if making ahead to keep vegetables fresh.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean