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–+ servings
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.
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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 Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Lebanese, Middle Eastern
Diet: Vegan
Servings: 6 Servings
Calories: 90kcal
Author: Rae Aflatooni

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
US Customary - Metric

Instructions

  • 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.
  • Add tomatoes, cucumber, herbs, oil, lemon juice, and salt to a large bowl and thoroughly combine.
  • 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
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