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Home » Tasting Jerusalem

Cucumber Tomato Salad: Celebrating Summer Produce

by Beth Lee · Published: Aug 3, 2020 · Modified: Feb 19, 2021

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cucumber tomato salad in a red bowl for a pinterest image

Cucumber tomato salad is so simple and yet sublime, especially during the height of summer produce. Chop a salad and serve it with preserved lemon hummus and you’ll be eating an incredibly tasty and healthy meal, without turning on the stove or oven.

Cucumber tomato salad in a red bowl.

Chop a salad – no stove or oven required!

In the blazing heat of summer, recipes that use seasonal produce in a simple way and require no heat source are sure to keep home cooks happy. This simple cucumber tomato chopped salad, which I ate daily on a trip to Israel, checks off all of those boxes -- fresh √, readily available produce √, easy prep √, and no stove or oven required √.

Cucumber stand at a farmers' market with lots of tomatoes.

In the summertime especially, farmers' markets overflow with tomatoes of all shapes and sizes -- dry-farmed, cherry, heirloom, beefsteak, plum, and so many more. You'll also find various cucumber varieties springing up including Persian, Armenian, and Lemon.

Armenian cucumbers at a farmers' market stand with hand written sign.

What is a chopped salad?

The definition of a chopped salad varies in different parts of the world. But in the cuisines of the Eastern and Western Mediterranean, you will often find a variation of a chopped salad with a base of cucumbers, tomatoes and possibly onions and red pepper. And always fresh green herbs of some kind such as parsley or mint.

The cucumber provides crunch and texture and the tomatoes provide color and fabulous flavor.

When we were in Israel – whether eating in the Muslim Quarter of the Old City of Jerusalem or a resort in the Rosh Pina region or the well-known fish restaurant in Acre (Akko) called Uri Buri, there was always chopped salad. Our tour guide even called ahead for lunch one day specifically to ask if a café owner could “chop us a salad”.

Chopped salad at the Uri Buri restaurant in Acre, Israel on a white plate.
This was the chopped salad served to us at Uri Buri May 2017 in the city of Acre, Israel.

Top tomato for this salad?

During the height of tomato season, any tomato is perfect for this salad. Some recipes suggest removing the seeds. In which case, larger tomatoes will work best.

But I am too lazy to do this. I find by the time you chop the tomatoes, so much of the juice and seeds come out, that it all works out in the end. You just don’t want too much juice in the salad to make the ingredients soggy.

Sometimes you see tiny heirloom multi-colored cherry tomatoes - these are quick to cut and look so beautiful in the salad.

What kind of cucumber should I use?

The quick answer is whatever cucumber you have or can find at the store. But all things being equal, Persian cucumbers work so well in this salad. You don’t need to peel them, they are crunchy and so easy to dice. Another option, but harder to find, are Armenian cucumbers. Sometimes in the summer you can find lemon cucumbers – oh so good. They have a lighter color skin than regular cukes. An English cucumber would also work well.

Chopped salad in a white bowl with a blue background.

Can I make this salad ahead of time?

If you need to do the chopping and prep ahead of time, I would prep all the veggies and either combine in the bowl undressed and store in the refrigerator. Or, store each chopped vegetable separately and then combine and dress right before you serve.

How to prepare the tomato cucumber salad

  • Chop the tomatoes and cucumbers to a similar size dice. You can seed the tomatoes and cucumbers but I rarely do. The reason you want everything in a similar size small dice is so you can get a bite of everything in one mouthful. That combination of ingredients will wake up your taste buds and refresh your palate.
  • Chop your fresh herbs.
  • Add the cucumbers, tomatoes and herbs to a large serving bowl. Then squeeze fresh lemon juice on it. Drizzle your best extra virgin olive oil. Add salt and pepper and mix well.
  • Taste for seasoning, adjust and serve.

Variations for this chopped salad

Other crunchy veggies catch your eye at the market? No problem – this salad will bend to your personal whim with ease. Variations abound – add radishes, red or yellow peppers, red or sweet onions, green onions, kohlrabi, other herbs such as mint, dill, or cilantro.

Need it to accompany Taco Tuesday? Use corn, avocado, lime juice, and cilantro. And you'll end up with something similar to this corn salad. Need something more substantial? – add feta cheese or cotija cheese.

Maybe this salad should really be called the versatile simple summer chopped salad.

What to serve with a cucumber tomato salad

Preserved Lemon Hummus

preserved lemon hummus in a blue bowl

One-pan Harissa Chicken with Preserved Lemons

chicken and vegetables on white plate with lemon napkin

White Bean Basil Hummus Style Dip

White bean basil hummus style dip with pine nuts and meyer lemon

Lemony Pomegranate Molasses Flank Steak

rare flank steak sliced on cutting board with pomegranate molasses

Lemon Garlic Chicken

Breaded Lemon Garlic Chicken on white plate with lemon on vertical wood background

Preserved Lemons

Jar of preserved lemons with lemon plate in the background

Preserved Lemon Vinaigrette

wooden bowl of preserved lemon vinaigrette

Supplies for chopping a salad

This post contains Amazon affiliate links – if you click on one and purchase something, I receive a very tiny percentage of the sale. Your price is never affected.

All you really need are the best tomatoes, cucumbers and herbs you can find. But obviously a good cutting board, a sharp knife, a serving bowl and good extra virgin olive oil will help you pull this simple salad together.

Also check out my Amazon shop that includes some of my favorite food and food-related products. I am always updating it – please visit often. And let me know if you need specific product recommendations – I am happy to help!

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P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!

cucumber tomato salad in red bowl cropped for feature image size

Cucumber Tomato Salad

Beth Lee
Cucumber tomato salad is so simple and yet sublime, especially during the height of summer produce. Chop a salad and serve it with preserved lemon hummus and you’ll be eating an incredibly tasty and healthy meal, without turning on the stove or oven. Part of this salad's beauty is that you can change it to match your family's taste buds, your meal, or what’s in your refrigerator.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine Mediterranean
Servings 6
Calories 51 kcal

Ingredients
  

  • 3 medium sized Persian cucumbers about 12 ounces
  • 2 large tomatoes or about 40 cherry tomatoes or 4 -5 medium sized tomatoes
  • ¼ cup chopped parsley or to taste
  • juice of one Meyer or regular lemon about 2 – 3 tablespoons
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper

Instructions
 

  • Prepare the vegetables Peel the cucumbers if necessary. Chop the cucumber and tomatoes to a similar dice size. Chop the parsley. Slice the lemon in half for squeezing.
  • Place the diced cucumber, tomatoes, and parsley in a salad bowl. 
  • Squeeze the lemon to release its juice into a small bowl. Then add two tablespoons of the juice to the salad mixture. 
  • Then add the extra virgin olive oil, salt and pepper. 
  • Mix well with a big spoon or your own clean hands. 
  • Taste. If you prefer more lemon, oil, salt, or pepper – adjust to your liking. This salad is all about what tastes good to you. Love lemon? – add some grated zest too for even more lemon punch.

Video

Nutrition

Serving: 1cupCalories: 51kcalCarbohydrates: 7gProtein: 1gFat: 2gSodium: 200mgPotassium: 331mgFiber: 1gSugar: 3gVitamin A: 710IUVitamin C: 13.1mgCalcium: 32mgIron: 0.7mg
Keyword chopped salad, Israeli salad
Tried this recipe?Let us know how it was!

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  1. Debbie Sultan

    May 25, 2020 at 2:37 pm

    5 stars
    A simple recipe that is refreshing with ingredients listed yet you can make alterations which you can easily customize subtly. I substituted Italian Parsley for fresh Dill plus added some finely diced sweet red pepper for some OMG! yummy:)

    Reply
    • Beth Lee

      May 27, 2020 at 9:17 am

      Perfect variations! I love seeing and hearing about all of your cooking adventures Debbie!

      Reply
  2. Linda

    July 13, 2018 at 7:09 am

    5 stars
    Your site looks great – the food looks delicious! Thank you for sharing the resource. This is such a fantastic resource for vegan blogs!
    Cool Kitchen Utensil

    Reply
  3. Renee

    August 17, 2017 at 8:45 pm

    Loved the video, Beth!!!

    Reply
    • Beth Lee

      August 17, 2017 at 8:46 pm

      Thanks Renee!!!

      Reply
    • Melody

      May 25, 2021 at 8:17 am

      I can’t wait to make this this weekend. Rochelle is visiting. Stu and I ate this so many times in Paris with a few twists. Added dill and feta cheese. But I’m going to follow your recipe. I’ve got tons of yummy Red and yellow cherry tomatoes growing in my garden. Unfortunately, I lost all of my cucumbers to those pesky caterpillar‘s. But I do have fresh parsley. Thank you for reminding me about this.

      Reply
      • Beth Lee

        May 26, 2021 at 4:36 pm

        Oh I wish I could transport myself to be with you! This salad is all about the quality of the ingredients, the variety of what you use and the size of the chop. Your tomatoes will be fabulous. Love the twists you mention! Also, the size you chop everything affects the mouthfeel. So have fun making this - comes out different every time!

        Reply
  4. Hannah

    August 14, 2017 at 1:55 pm

    I'm so glad to see you back, Beth! I've missed you. Chopped salad really is a perfect summer staple - so many textures and fresh flavors. xoxo

    Reply
    • Beth Lee

      August 14, 2017 at 3:56 pm

      I bet you've made some great variations.

      It's good to be back - hard, but good. Food brings me joy, even if it also makes me miss G so very much. And well, I need to get back to work. How is everything with you and the family?

      Reply
  5. Deb|EastofEdenCooking

    August 13, 2017 at 9:48 am

    Good to hear from you Beth! Summer is so wonderful and this chopped salad perfectly captures the essence of the season!

    Reply
    • Beth Lee

      August 13, 2017 at 9:50 am

      It's good to be back Deb - it's been a rough year but sharing food stories brings me joy. What's happening in your kitchen and garden?

      Reply
  6. Rita

    August 12, 2017 at 10:58 am

    The crunch of chopped salads has always appealed to me. It's like a fruit salad, but with veggies. I'm going to toss some basil leaves into this too.

    Reply
    • Beth Lee

      August 12, 2017 at 11:00 am

      Oh yes - that would be perfection Rita.

      Reply

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Hi! I’m Beth Lee. In 2010, I realized I prefer pita chips to memory chips and started this blog. My family is a mix of Jewish/Hawaiian/Korean heritage and my food reflects our diversity. My virtual kitchen is always open. Let’s cook together! 

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