Introduction: The Simple Joy of a Chopped Cucumber and Tomato Salad
There are few things more refreshing than a Chopped Cucumber and Tomato Salad on a warm afternoon. The juicy crunch of cucumbers, the sweet tang of ripe tomatoes, and that drizzle of olive oil and lemon juice—it’s a combination that never fails to bring sunshine to the table.
This salad is more than just a side dish—it’s a celebration of simplicity. I grew up eating versions of this salad almost every day during the summer. My grandmother would pick cucumbers and tomatoes straight from her backyard garden, chop them with practiced hands, and toss them together with just a pinch of salt and a glug of olive oil. The aroma alone was enough to make everyone gather around the table before lunch was even served.
The Chopped Cucumber and Tomato Salad is loved around the world—whether it’s the Mediterranean “Israeli salad,” the Middle Eastern “Salata,” or the Greek “Horiatiki” without the feta. No matter what you call it, this dish embodies what makes fresh produce so irresistible: bright flavors, crunchy textures, and the feeling of eating something good for you.
Today, I’m sharing my version of this timeless recipe—a little Mediterranean-inspired, endlessly adaptable, and bursting with color and freshness.
🥗 Ingredients for Chopped Cucumber and Tomato Salad
Here’s everything you need to make this crisp and vibrant salad:
Main Ingredients:
- 3 medium cucumbers, chopped into small cubes
Tip: Persian or English cucumbers are best—they’re crisp, thin-skinned, and seedless.
Substitute: Regular garden cucumbers (just peel and seed them first). - 4 ripe tomatoes, diced
Substitute: Cherry or grape tomatoes work beautifully too for extra sweetness. - ½ small red onion, finely diced
Milder option: Use green onions or shallots for a subtler flavor. - ¼ cup fresh parsley, finely chopped
Substitute: Fresh dill, mint, or cilantro can add a unique twist. - 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice (or vinegar if you prefer)
- Salt and black pepper, to taste
Optional Add-Ins:
- ½ cup crumbled feta cheese – for a Greek-inspired touch.
- ½ avocado, diced – for creaminess and a heart-healthy upgrade.
- A handful of chopped olives or capers – for a salty kick.
- Pinch of sumac or za’atar – for a bold Middle Eastern flavor.
This recipe is naturally vegan, gluten-free, and dairy-free, so everyone at the table can enjoy it
🥣 Step-by-Step Instructions
Step 1: Prep Your Vegetables
Start by washing your cucumbers and tomatoes thoroughly. Pat them dry to avoid excess water in the salad.
Chop the cucumbers into small, even cubes for that signature “chopped salad” look. Dice your tomatoes into similar-sized pieces to keep everything balanced in texture and appearance.
Pro Tip: If your tomatoes are extra juicy, place them in a sieve for a few minutes to let some of the liquid drain out. This keeps your salad fresh and crisp, not soggy.
Step 2: Dice the Onion and Herbs
Finely dice your red onion (or whichever onion you’re using). You want small pieces that add flavor without overpowering the other ingredients.
Next, chop the fresh parsley. The herbs add brightness and color, tying everything together.
Step 3: Mix the Base
In a large bowl, combine the cucumbers, tomatoes, onions, and parsley. Toss them gently to mix. The colors alone—green, red, purple, and flecks of bright green—are a feast for the eyes!
Step 4: Dress It Up
Drizzle the olive oil and lemon juice (or vinegar) evenly over the vegetables. Add a pinch of salt and freshly ground black pepper.
Toss everything together until the dressing lightly coats each piece. Taste and adjust the seasoning as needed—you might want a bit more lemon juice for zing or salt to enhance the natural sweetness of the tomatoes.
Step 5: Add Optional Extras (if desired)
If you’re adding feta cheese, avocado, or olives, fold them in gently at the end so they don’t break apart.
Pro Tip: If using feta, reduce the amount of salt slightly since feta adds its own savory flavor.
Step 6: Chill and Serve
You can serve your Chopped Cucumber and Tomato Salad immediately, but letting it rest in the fridge for 15–20 minutes enhances the flavors as the dressing mingles with the veggies.
Serve cold or at room temperature, and watch it disappear fast—it’s that good!
🌿 Extra Tips for the Best Chopped Cucumber and Tomato Salad
🥄 Serving Suggestions
- Perfect Pairing: This salad complements almost anything—grilled meats, fish, falafel, hummus, or pita bread.
- As a Light Meal: Add chickpeas or cooked quinoa to make it more filling.
- For Breakfast: Try it Israeli-style, with a slice of bread, labneh, and a boiled egg.
🧊 Storage and Reheating Advice
This salad is best enjoyed fresh, but if you have leftovers:
- Refrigerate: Store in an airtight container for up to 2 days.
- Avoid Freezing: Cucumbers and tomatoes lose their crunch when frozen.
- Revive It: Before serving again, give it a quick toss and add a drizzle of olive oil or a squeeze of lemon juice to freshen it up.
🥬 Ingredient Swaps and Variations
1. Mediterranean Style: Add Kalamata olives, feta, and oregano for a Greek flair.
2. Middle Eastern Twist: Include diced bell pepper, a pinch of sumac, and a splash of pomegranate molasses.
3. Creamy Version: Stir in a spoonful of Greek yogurt or tahini for a creamy dressing.
4. Protein Boost: Add grilled chicken, tuna, or chickpeas for a more satisfying meal.
5. Vegan Delight: Replace feta with diced avocado or marinated tofu cubes.
This salad truly adapts to your mood, diet, and whatever’s in your fridge!
🧠 Nutritional Information (Approx. per serving)
Based on the New York Times Cooking recipe:
- Calories: ~100 kcal
- Fat: 7g
- Carbohydrates: 9g
- Protein: 2g
- Fiber: 2g
- Sugar: 4g
Low in calories, high in nutrients, and hydrating—this salad is the definition of healthy comfort food.
❓ FAQ Section
1. How long does it take to make Chopped Cucumber and Tomato Salad?
Less than 15 minutes! It’s one of the quickest fresh salads you can make—perfect for busy days or last-minute side dishes.
2. Can I substitute the lemon juice?
Yes! You can use white wine vinegar, apple cider vinegar, or even balsamic vinegar for a different flavor profile.
3. Can I make this salad ahead of time?
Yes, but with a trick: mix the chopped veggies and store them in the fridge without dressing. Add the lemon juice and olive oil just before serving to keep everything crisp.
4. Can I freeze Chopped Cucumber and Tomato Salad?
Unfortunately, no. The water content in cucumbers and tomatoes makes them go mushy after freezing. It’s best to make this salad fresh each time.
5. What’s the best cucumber for this salad?
Persian and English cucumbers are ideal—they have thin skins, mild flavor, and less water content, which keeps your salad crunchy and balanced.
🌞 Conclusion: A Simple Salad with Big Flavor
This Chopped Cucumber and Tomato Salad proves that sometimes, the simplest recipes are the most satisfying. With just a handful of ingredients and a few minutes of prep, you get a dish that’s fresh, colorful, and bursting with flavor.
It’s the kind of recipe that becomes a household favorite—the one you make on repeat all summer long (and honestly, even in winter when you crave a taste of sunshine). Whether you serve it alongside grilled chicken, a bowl of couscous, or just enjoy it on its own with crusty bread, it never disappoints.
So grab your knife, your juiciest tomatoes, and your crunchiest cucumbers—it’s time to make this Chopped Cucumber and Tomato Salad your new go-to!
If you try it, I’d love to hear your thoughts! Drop a comment below, share your version on Instagram, and tag me. There’s nothing better than seeing your fresh, colorful creations. 🌿💚