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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 3 votes
Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine Mediterranean
Servings 6
Calories 51 kcal


  • 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


  • 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.



Serving: 1cupCalories: 51kcalCarbohydrates: 7gProtein: 1gFat: 2gSodium: 200mgPotassium: 331mgFiber: 1gSugar: 3gVitamin A: 710IUVitamin C: 13.1mgCalcium: 32mgIron: 0.7mg
Keyword chopped salad, Israeli salad
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