🥗 Cucumber tomato salad
This is the simple everyday salad of chopped cucumber and ripe tomato dressed with lemon juice, olive oil, salt and fresh mint. It is crunchy, juicy and refreshing, with the mint adding a cool, fragrant note. It is served as a side with grilled meat, rice dishes, bread and dips across the Middle East and the Mediterranean.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 3 medium cucumbers (about 400 g), diced
- 4 ripe tomatoes (about 400 g), diced
- 1 small red onion, finely chopped (optional)
- Juice of 1 lemon
- 2 tbsp olive oil
- A handful of fresh mint, chopped
- Salt
Method
- Dice the cucumbers and tomatoes into small, even cubes.
- Combine with the onion, if using, in a bowl.
- Whisk the lemon juice, olive oil and salt together.
- Pour over the vegetables, add the mint and toss.
- Serve straight away so the vegetables stay crisp.
How to make it lighter
- The olive oil is almost all the calories: 1 tbsp is about 120 kcal, so using 1 tbsp instead of 2 keeps it very light.
- Add more lemon juice and mint for flavour instead of more oil.
- Eat a big bowl of it before the main course to fill up on vegetables.
History
Versions of this salad are eaten daily from the Eastern Mediterranean to Iran and India, under many local names.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →