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
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
Instructions
Rinse vegetables under cold water and pat dry.
Dice cucumber and tomatoes into small, even cubes.
Finely dice onion (soak in cold water for 10 minutes if a milder flavor is desired).
Chop fresh herbs, including stems for extra flavor.
Combine cucumber, tomatoes, onion, and herbs in a large salad bowl.
Drizzle olive oil and lemon juice over the salad.
Sprinkle with salt and pepper, then toss gently until evenly coated.
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