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Tomato cucumber salad scooped onto a crispy pita chip above a bowl of fresh chopped salad.

Tomato Cucumber Salad

A fresh chopped salad made with ripe tomatoes, crisp cucumbers, red onion, mint, parsley, lemon juice, and olive oil. Serve it with homemade pita chips for an easy summer side dish.
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Prep Time 15 minutes
Cook Time 8 minutes
rest time 0 minutes
Total Time 23 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean-inspired
Calories: 195
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Tomato Cucumber 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
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

Equipment

  • Cutting board
  • Sharp knife
  • Large mixing bowl
  • Measuring spoons
  • Baking sheet
  • Parchment paper
  • Wooden spoon

Method
 

  1. Preheat the oven to 375°F (190°C). Place the pita triangles on a baking sheet, drizzle with olive oil, and sprinkle with salt.
  2. Bake for 7 to 9 minutes until crisp and lightly golden. Remove from the oven and let cool.
  3. Add the chopped tomatoes, cucumbers, red onion, mint, and parsley to a large bowl.
  4. Pour over the olive oil and lemon juice. Add the salt.
  5. Toss gently until the vegetables are evenly coated.
  6. Taste and adjust the seasoning if needed.
  7. Serve immediately with pita chips on the side.

Nutrition

Calories: 195kcalCarbohydrates: 23gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 1160mgPotassium: 620mgFiber: 5gSugar: 7gVitamin A: 920IUVitamin C: 27mgCalcium: 50mgIron: 2mg

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.

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