Mediterranean Cucumber and Tomato Salad With Mint

This Mediterranean cucumber and tomato salad with mint is oh-so-refreshing! It’s so easy to make and is ready in just 15 minutes. Talk about convenience!

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Why You’ll Love This Recipe

  • Easy: This Mediterranean tomato cucumber salad takes just 15 minutes to prepare, making it the perfect salad for any and all occasions.
  • Refreshing: This combination of fresh veggies and herbs is so light and refreshing. On top of that, it’s flavor-packed!
  • Flavorful: The tangy dressing and crispy pita bread add a burst of flavor (and crunch) to every bite.

Nutrition For Mental Health

Parsley is a main ingredient in this delightful salad. Half of a cup of fresh parsley contains 11 calories, 2g of carbohydrates, 1g of fiber, 1g of protein, and 0g of fat. It is rich in vitamin A, vitamin C, and vitamin K. Parsley is also a good source of folate. 

An animal study found that parsley polyphenols have huge health benefits, including acting like an antidepressant and having an anxiolytic effect. (This means that not only does it reduce anxiety, but it also decreases symptoms of anxiety such as stress, fear, dread, uneasiness, and muscle tightness.)

Ingredients + Notes

Your taste buds are sure to enjoy this Mediterranean cucumber tomato salad using the best fresh veggies and herbs.

A Mediterranean medley on a tiled surface: ripe tomatoes, crisp cucumber, fresh green onions, parsley, and mint mingle with zesty lemon, salt, oil, and crunchy pita chips.
  • Tomatoes: Pick perfectly ripe tomatoes for the best flavor and texture. (You want to make sure your tomatoes are really ripe because they are one of the main ingredients and impact the flavor a lot.)
  • Cucumber: You can use a large English cucumber or four Persian cucumbers. Either will be delicious!
  • Olive Oil: High-quality extra virgin olive oil provides a rich base for the dressing.
  • Lemon juice: Freshly squeezed lemon juice adds a zesty, tangy kick to this cucumber tomato Mediterranean salad.

A full list of ingredients with exact amounts can be found in the recipe card below.

Substitutions + Variations

Enjoy this delicious recipe as is, or make adjustments as needed.

  • Tomatoes: This recipe uses ripe vine tomatoes. However, I always recommend using what you have on hand, whether that’s grape tomatoes, cherry tomatoes, Roma, or the like. 
  • Cucumbers: Use Persian cucumbers or English cucumbers for the perfect taste.
  • Red onion: Add red onion for an extra crunch and flavor.
  • Lettuce: Include Romaine lettuce for added crunch and volume.
  • Spices: Sprinkle with ground sumac or za’atar seasoning.
  • Cheese: Vegan feta is a great addition to this tomato cucumber mint salad.

How To Make This Mediterranean Cucumber and Tomato Salad

​Follow these simple instructions for the best tomato cucumber parsley salad.

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  1. Cut pita bread in half and toast in the toaster for 3-5 minutes. (Until nice and crispy.) Roughly chop or cut into squares using kitchen scissors. 
  2. Add tomatoes, cucumber, herbs, oil, lemon juice, and salt to a large bowl and thoroughly combine. 
  1. Serve with toasted pita on top. 
A white bowl filled with a salad of chopped tomatoes, cucumbers, parsley, and pita bread pieces. A metal spoon is placed in the bowl. Pita bread pieces and fresh herbs are scattered around the bowl.

Servings Ideas

Enjoy this easy tomato cucumber salad recipe as a side to your favorite meal. Here are some tasty ideas!

Storage Tips

Any leftover traditional Mediterranean cucumber and tomato salad can be stored in an airtight container in the refrigerator for up to 2-3 days. (It will stay good for longer, but it might not taste as good.) To keep the leftover crispy pita chips, store them separately and add them just before serving. 

If you tried this Cucumber and Tomato Salad or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Recipe

A bowl of chopped cucumber, tomato, parsley, and pita bread pieces on a tiled surface, reminiscent of a classic fattoush salad. Mint leaves, a lemon slice, and parsley sprigs are scattered around for a fresh touch.
5 from 2 votes

Mediterranean Cucumber and Tomato Salad

This Mediterranean cucumber tomato salad recipe is oh-so-refreshing. It takes just 15 minutes to prep, too, so you'll be enjoying it in no time!
Prep Time:15 minutes
Total Time:15 minutes
Course: Salad
Cuisine: Lebanese, Middle Eastern
Diet: Vegan
Yield: 6 Servings
Calories: 90kcal

Ingredients 
 

  • 5 vine tomatoes, seeds removed and chopped
  • 1 large cucumber, chopped
  • 1 bunch of parsley, diced
  • 5 sprigs of mint, diced
  • 5 green onions, diced
  • 3 tablespoons olive oil
  • Juice from 2 lemons
  • 3/4 teaspoon salt, to taste
  • Toasted pita bread

Instructions

  1. Cut pita bread in half and toast in the toaster for 3-5 minutes. (Until golden brown and crispy.) Roughly chop or cut into squares using kitchen scissors.
  2. Add tomatoes, cucumber, herbs, oil, lemon juice, and salt to a large bowl and thoroughly combine.
  3. Serve with toasted pita on top.

Notes

Storage Tips
Any leftover traditional Mediterranean cucumber and tomato salad can be stored in an airtight container in the refrigerator for up to 2-3 days. (It will stay good for longer, but it might not taste as good.) To keep the leftover crispy pita chips, store them separately and add them just before serving.
 
Please read the blog post above for more helpful tips, tricks, and topping suggestions!

Nutrition

Calories: 90kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 299mg | Potassium: 340mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1037IU | Vitamin C: 18mg | Calcium: 26mg | Iron: 1mg

Did you make this recipe?

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Reference

Es-Safi, I., Mechchate, H., Amaghnouje, A., Kamaly, O. M. A., Jawhari, F. Z., Imtara, H., Grafov, A., & Bousta, D. (2021). The Potential of Parsley Polyphenols and Their Antioxidant Capacity to Help in the Treatment of Depression and Anxiety: An In Vivo Subacute Study. Molecules (Basel, Switzerland)26(7), 2009. https://doi.org/10.3390/molecules26072009

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5 from 2 votes (1 rating without comment)

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2 Comments

  1. 5 stars
    Loved it. I have been thinking about this salad for years, since 1st enjoying it in the Middle East. Thanks