Middle Eastern Tomato Cucumber Salad

One of my favorite dishes to eat when I’m looking for something fresh is this Middle Eastern Tomato Cucumber Salad.  I love to have it with hummus, pita, and chicken.

Now that it is summer, sometimes you just want a dish that is light and refreshing.  This is just the thing.  No need for the stove or oven.  All you have to do is cut up the vegetables and it’s ready to serve!

Also, there is so much flavor packed into this salad.  The mint, parsley, and lemon add freshness to the salad, while the cucumber adds a cool crunch.

If you want to serve this with some bread, you can find pita or naan at most grocery stores.  However, if you want to try something different, find a local Middle Eastern grocery store and see if they have fresh bread or pita.  There is a store near me that has the best pillow-soft bread and I love to tear off a piece, spread it with hummus, and top it with this salad.

If you’re serving this for lunch, try it inside a pita with hummus and chicken or falafel.  For dinner, the salad makes a great side dish for chicken, lamb, or fish.  On this occasion, I served the salad with hummus, harissa chicken, and roti.

Print Recipe

Middle Eastern Tomato Cucumber Salad

Prep Time

25 minutes

Servings

people

Ingredients

• 2 cups tomato diced
• 2 cups cucumber diced
• 1/4 cup green onion diced
• 1/4 cup parsley chopped
• 2 tablespoons mint chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• salt & pepper to taste

Prep Time 25 minutes Servings people Ingredients 2 cups tomato diced 2 cups cucumber diced 1/4 cup green onion diced 1/4 cup parsley chopped 2 tablespoons mint chopped 2 tablespoons lemon juice 2 tablespoons olive oil salt & pepper to taste

Instructions

1. Dice all the vegetables and put in a large mixing bowl.
2. Chop the herbs and add them to the vegetables
3. In a small bowl, whisk together the lemon juice and olive oil. Drizzle over the salad.
4. Season with salt and pepper and mix the salad until combined and coated with the dressing.
5. Put in a serving bowl and serve, or keep in the refrigerator until ready to serve.

Recipe Notes

If you don't care for cucumber seeds, which can be a bit bitter, cut the cucumber lengthwise and use a spoon to scrape out the seeds.  Then dice.

Similarly, if you don't want the juice from the tomato to leak into the salad, slice it in half and gently squeeze the juice and seeds into the sink.  Then dice.