My easy-to-prepare cucumber and tomato Greek salad epitomises simplicity and tastes all in one! Learn how to make this easy Greek salad recipe, and I bet you'll be in love from the first bite!
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Why you'll love this recipe
- It's fresh. Using the best ingredients possible guarantees a tasty recipe. Remember. Fresh is best.
- It's simple. I harp on simplicity because "Greek salads" (a generic term covering a variety of dishes) generally use humble ingredients.
- It's the perfect summer salad. Nothing beats this cucumber and tomato Greek salad in the warmer months. It's cool and refreshing at the same time! Score!
- It's super easy. Slice, arrange, dress and eat! It doesn't get easier than that.
What is a Greek salad?
For everyone outside of Greece, "Greek salad" usually implies the traditional "village-style" salad with a hunk of feta on top.
Greece has a variety of salads (or "salata"), all influenced by regional ingredients and locale—and, more recently, modern tourism.
So, if you ask for a "Greek salad" - you might be asked to clarify "which one?"
For example, if you find yourself in a restaurant, you can order a tomato salad known as "domatosalata" (tomato salad). Suppose you want to add cucumber or "aggouri", as it's known in Greek. In that case, it becomes known as a - I'll break this down gently - "aggouro-domato-salata" or a cucumber tomato salad (which is the topic of this post!). Phew!
I have another post about a Greek village salad or a "horiatiki." Also, feel free to look at my Greek lettuce salad!
I remember the first time I had this salad in Greece-the flavours were so fresh and vibrant, it was a true taste of summer.
Ingredients and substitutions
- Tomatoes: Good old-fashioned tomatoes from the supermarket are fine, but if you want to go to the next level, try getting your hands on some good home-grown, late-summer tomatoes (organic would be even better). Heirloom and cherry tomatoes would also be fantastic - if that's all you can access.
- Cucumber: an English cucumber is acceptable to use in this recipe. I tend to favour the Lebanese cucumber variety - also known as Persian cucumbers in other parts of the world.
- Red onion: this is a must! Make sure you slice them finely. You can sub with white or brown onions; even green onions will work if you're in a pinch.
- Oregano: please use Greek oregano. This variety is different (complete bias - of course!). Its intense flavour completes this salad recipe.
- Salt and pepper: use good quality sea salt if you can. And keep the pepper to a minimum.
Salad dressing ingredients
- Contrary to most people, I prefer only olive oil in this salad recipe. And you should know by now - that it needs to be Greek extra virgin olive oil.
- If using vinegar, use red wine vinegar or white vinegar. I find balsamic a little dominating in this salad - but you do you!
Optional ingredients
- If you need something extra to this cucumber and tomato salad, add some feta cheese (crumbled, cubed, or whole) and/or some Kalamata olives.
- Feta cheese adds a creamy, tangy element to the salad, while Kalamata olives provide a briny, slightly sweet flavour.
- For a heartier version, experiment with other ingredients like capers, roasted red peppers, avocado, or even grilled chicken.
How to make this recipe
Before you start this recipe make sure to wash your
Step 1
Core and slice the tomatoes into wedge-sized pieces
Step 2
Peel, deseed and slice the cucumbers
Step 3
Peel and slice the onion finely
Step 4
Arrange the ingredients on a platter and sprinkle the oregano and seasonings
Step 5
Add the olive oil liberally, covering all the vegetables. Serve immediately.
Expert tips
- Ensure that all the ingredients are fresh.
- If raw onions don't agree with you - slice and soak them in some iced water for thirty minutes before serving (dry them first).
- If using a dressing, prepare it in advance and use it before serving the salad.
- Don't store any leftovers. Soggy tomatoes are not pleasant!
Serving suggestions
Mop up the juices using my delicious Greek bread. The bread's crusty exterior and soft interior are perfect for soaking up the salad's flavourful juices.
Add some roasted Greek potatoes and tzatziki, and summer lunch is served! The potatoes add a hearty element to the meal. At the same time, the tzatziki provides a cool and creamy contrast to the salad's freshness.
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📖 Recipe
Easy Cucumber and Tomato Greek Salad
Ingredients
- 4 tomatoes, medium or small, (see note 1)
- 2 Lebanese cucumber, peeled and deseeded and sliced (see note 2)
- ¼ red onion, sliced finely (see note 3)
Dressing:
- 60 ml olive oil, extra virgin, Greek preferred
- 20 ml red wine vinegar, (optional)
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Wash the tomatoes and cucumbers. (see note 4)
- Core and slice the tomatoes into wedge-sized pieces.4 tomatoes
- Peel, deseed and slice the cucumbers.2 Lebanese cucumber
- Peel and slice the onion finely.¼ red onion
- Arrange the ingredients on a platter and sprinkle the oregano and seasonings.
- Add the olive oil (or dressing) liberally, covering all the vegetables. Serve immediately.60 ml olive oil, 20 ml red wine vinegar, 1 teaspoon salt, ½ teaspoon pepper
Notes
- Heirloom and cherry tomatoes would also be fantastic - if that's all you can access.
- An English cucumber is acceptable to use in this recipe.
- If raw onions don't agree with you - slice and soak them in some iced water for thirty minutes before serving (dry them first).
- Always wash your ingredients.
- Ensure that all the ingredients are fresh.
- If using a dressing, prepare it in advance and use it before serving the salad.
- Don't store any leftovers. Soggy tomatoes are not pleasant!
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
John A
Delicious!