Tomato Cucumber Salad is a fresh, no-cook side dish made with ripe tomatoes, crisp cucumbers, red onion, mint, parsley, lemon, and olive oil. It takes about 15 minutes to make and tastes even better with crunchy homemade pita chips.
Juicy tomatoes and cool cucumbers make this salad light, colorful, and easy to serve with almost any meal. The lemon and olive oil dressing keeps every bite bright without covering the fresh vegetables.
This simple chopped salad is great for summer dinners, grilled chicken, kebabs, wraps, picnics, or a casual lunch. Serve it right away for the freshest texture, with pita chips on the side for extra crunch.This fresh tomato cucumber salad is especially good with Charcoal Chicken Shop Chicken Skewers. The lemon, mint, and crisp vegetables balance the warm grilled chicken beautifully.
Table of contents
Why You’ll Love This Recipe
- Made with fresh, simple ingredients.
- Ready in about 15 minutes.
- No cooking needed for the salad.
- Bright lemon, mint, and parsley add fresh flavor.
- Easy to serve as a side dish, snack, or light lunch.
Ingredients for Tomato Cucumber Salad
For the Salad
- 3 large ripe tomatoes, chopped (about 1 1/2 lb / 680 g)
- 4 Persian cucumbers, diced (about 12 oz / 340 g)
- 1 medium red onion, finely diced (about 6 oz / 170 g)
- 7 to 10 fresh mint leaves, finely chopped (about 2 tbsp / 4 g)
- 2 tbsp fresh parsley, finely chopped (8 g)
- 2 tbsp olive oil (30 ml)
- 1 lemon, juiced (about 3 tbsp / 45 ml)
- 1 1/2 tsp salt (9 g)
The Homemade Pita Chips
- 1 large pita bread, cut into triangles (about 2 oz / 60 g)
- 1 tbsp olive oil (15 ml)
- 1/2 tsp salt (3 g)
Ingredient Notes and Substitutions
Choose ripe tomatoes that are still firm enough to chop neatly. Very soft tomatoes can make the salad watery.
Persian cucumbers work especially well because they have thin skins, small seeds, and a crisp texture that stays fresh in this salad. English cucumbers also work well and do not need peeling. Peel regular cucumbers only if the skin feels thick or bitter. For more detail, see this guide to Persian and English cucumbers.
Red onion adds a sharp bite and bright color. For a milder onion flavor, soak the chopped onion in cold water for 10 to 15 minutes, then drain and pat it dry before using. This helps soften the raw onion bite without losing its crunch. See Bon Appétit’s guide to mellowing red onions.
Fresh mint and parsley give the salad its fresh flavor. Do not replace them with dried herbs.
Start with 1 teaspoon of salt, toss the salad, then taste before adding the rest. This is especially helpful when serving with salted pita chips.
Store-bought pita chips are fine when you need a faster option.If you enjoy salads with crunchy pita and bright lemon flavor, try this Authentic Lebanese Fattoush Salad for another fresh Middle Eastern-inspired side dish.
How to Make Tomato Cucumber Salad
- Preheat the oven to 375°F (190°C) if making homemade pita chips. Cut the pita bread into small triangles and place them on a baking sheet.
- Drizzle the pita triangles with olive oil and sprinkle with salt. Bake for 7 to 9 minutes, until crisp and lightly golden. Let them cool while you prepare the salad.
- Chop the tomatoes, cucumbers, red onion, mint, and parsley into small bite-size pieces.
- Add the tomatoes, cucumbers, onion, mint, and parsley to a large mixing bowl.
- Pour in the olive oil and fresh lemon juice. Add salt and toss gently until everything is evenly coated.
- Taste and adjust the lemon juice or salt if needed. Serve immediately with the pita chips on the side.
Expert Tips for Perfect Tomato Cucumber Salad
- Cut the vegetables into similar-size pieces so every spoonful is balanced.
- Use a sharp knife so the tomatoes stay neat instead of getting crushed.
- Choose firm-ripe tomatoes for the best texture.
- Add the salt close to serving time to keep the vegetables from releasing too much water. Salt immediately begins drawing juices from tomatoes and cucumbers, so adding it too early can make the salad watery as it sits. For more detail, see Serious Eats’ guide to salting tomatoes.
- Keep the pita chips separate until serving so they stay crisp.
- Chill the cucumbers and tomatoes before chopping for an extra refreshing salad.
- Remove some tomato seeds if your tomatoes are very juicy.
- Add an extra squeeze of lemon right before serving for a brighter flavor.
Storage and Freezing
Tomato Cucumber Salad is best on the day it is made.
Store leftovers in an airtight container in the refrigerator for up to 1 day. The vegetables will release more juice and become softer as they sit.
Keep the pita chips in a separate airtight container at room temperature for up to 2 days.
Freezing is not recommended because tomatoes and cucumbers become watery after thawing.
Variations
Feta and Olive Salad
Add crumbled feta cheese and sliced black olives for a salty, Mediterranean-inspired variation. For another classic tomato and cucumber salad with feta, try this Authentic Greek Salad.
Chickpea Tomato Cucumber Salad
Add 1 can drained chickpeas for a more filling salad that works well as a light lunch.
Avocado Tomato Cucumber Salad
Add diced avocado just before serving for a creamy texture.
Spicy Tomato Cucumber Salad
Add finely chopped jalapeño or a pinch of red pepper flakes for heat.
Pita Fattoush-Style Salad
Add toasted pita chips directly into the bowl just before serving, then finish with a pinch of sumac.
Tomato Cucumber Salad
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Place the pita triangles on a baking sheet, drizzle with olive oil, and sprinkle with salt.
- Bake for 7 to 9 minutes until crisp and lightly golden. Remove from the oven and let cool.
- Add the chopped tomatoes, cucumbers, red onion, mint, and parsley to a large bowl.
- Pour over the olive oil and lemon juice. Add the salt.
- Toss gently until the vegetables are evenly coated.
- Taste and adjust the seasoning if needed.
- Serve immediately with pita chips on the side.
Nutrition
Video
Notes
- Use firm-ripe tomatoes so the salad does not become too watery.
- Start with 1 teaspoon salt, then add more after tasting.
- Keep pita chips separate until serving.
- Store leftovers in the refrigerator for up to 1 day.
- Nutrition is estimated and includes homemade pita chips.
Tried this recipe?
Let us know how it was!Common Mistakes To Avoid
- Using watery or underripe tomatoes.
- Cutting the vegetables too far ahead of serving.
- Skipping the salt, which helps bring out the fresh flavors.
- Adding too much lemon juice or olive oil.
- Using large pieces of red onion that overpower the salad.
- Tossing the salad too roughly and making the tomatoes mushy.
What To Serve With Tomato Cucumber Salad
Tomato Cucumber Salad is delicious served with grilled chicken, kebabs, baked fish, burgers, wraps, or barbecue dishes. It also pairs well with pita bread, hummus, garlic butter rice, roasted potatoes, or a simple summer lunch.
FAQs
You can chop the vegetables a few hours ahead and store them in the refrigerator. Add the lemon juice, olive oil, salt, and herbs shortly before serving.
Tomatoes and cucumbers naturally release liquid after being salted. Use firm vegetables, add salt near serving time, and drain excess liquid if needed.
No, not when using Persian or English cucumbers. Peel regular cucumbers only if the skin is thick or bitter.
Yes. Lime gives the salad a slightly different flavor but still works well with cucumber, mint, and tomato.
Yes. Cilantro gives the salad a stronger, brighter flavor and works well with the lemon dressing.
Yes. Use plain pita chips or lightly salted pita chips and serve them alongside the salad. This fresh side also pairs well with Easy Bruschetta Chicken for a simple summer dinner with bright tomato and basil flavors.
More Summer Salad Recipes You’ll Love
Estimated reading time: 7 minutes
