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Tomato cucumber salad with mint recipe

Tomato cucumber salad with mint recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Tomato salad

This is a refreshing summer salad perfect for a picnic or barbecue. I usually serve it with a spicy sirloin steak and thin-cut chips.

106 people made this

IngredientsServes: 6

  • 5 tablespoons red wine vinegar
  • 1 tablespoon caster sugar
  • 1 teaspoon salt
  • 2 large cucumbers, thinly sliced
  • 3 large tomatoes, seeded and chopped
  • 1 medium red onion, chopped
  • handful chopped fresh mint
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper to taste

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. In a large bowl, combine vinegar, sugar and salt. Mix in cucumbers and marinate 1 hour, stirring occasionally.
  2. Gently toss tomatoes, onion, mint and olive oil with the marinated cucumbers. Season with salt and pepper.

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Reviews & ratingsAverage global rating:(114)

Reviews in English (86)

Stunning salad and the liquid is great to mop up with crusty bread...yum yum yum-01 Sep 2014

This was nice and refreshing, but it had a lot of liquid. Next time, I will salt and drain the cucumbers first.-07 Aug 2010

Love this!The perfect accompaniment to pretty much any 'summer'/ BBQ dishes. I sometimes add a litte chilli for some extra 'bite'.-14 Sep 2009


Lebanese Cucumber & Tomato Salad with Mint

One of the best things about cucumber and tomato salad with mint is the juice that waits in the bottom of the bowl, ready to be sopped up with thin pita or flatbread. Make the salad an hour or so in advance to let the flavors meld.

There are many great Lebanese recipes for salads, and I am not one to play favorites typically. But then there are moments like yesterday, when my Uncle Dick commented on my post about Lebanese cucumbers, remembering the tomato, cucumber and sweet onion salads his father, my Jido, used to make.

Good morning sweetheart, the small, fuzzy cuke you refer to is called “mintha.” That was also grown by your Jido Sam Abood. His tomato, cucumber and onion salads were too delicious to describe adequately. Of course, fresh mint (na na) and lots of smashed garlic (thume) were mixed in as well as olive oil, salt, pepper and topped off with fresh lemon. I’m still getting in as many of these in as I can before the season here ends for these fresh ingredients. I’m sending all of you and yours all my love and wishes for continued good health. Uncle Dick

Leave it to one of the Abood brothers, sons of Sam, to make your mouth water and send you straight to the kitchen. Of course this is the very favorite Lebanese salad!

I just wish we could all have a bushel of the mintha, the fuzzy Lebanese cukes that hardly anyone seems to grow anymore. The seeds are elusive, which makes me want to open an online store for all seeds and cuttings that we need for our Lebanese gardens: the mintha, the coosa, the wild grape leaf vines.

Collect (or rather, hoard) your ingredients immediately. There is no time to waste with the fresh tomatoes and cucumbers, at least not here in Michigan.

And know that, like my Uncle Dick, I’m sending all of you and yours all my love and wishes for continued good health!


Cherry Tomato, Cucumber, & Mint Salad (gluten-free, contains dairy)

It’s not often that you find yourself only going back for more…and more…and more….salad at a potluck or party, especially when there are so many other appetizing dishes around (unless of course you are trying to be healthy and salad is the only healthy dish there)! Well this is that one salad I could not get enough of!

My friend had served this salad at her son’s birthday party. It tasted extremely fresh, light, and was packed full of flavor. I really did find myself walking right past all the other inviting dishes and hoovering over the salad bowl. I even found my son picking at my plate because he loves cherry tomatoes and cucumbers! After examining the ingredients, I knew it had to be quite simple to put together. The salad dressing is comprised of some fresh lemon juice, olive oil, salt and pepper…and that’s it! That’s all you really need. The rest of the flavor comes from the components of the salad itself!

I served this dish at our holiday party this past December because of how simple it was to prepare and how fresh it looked and tasted! This is a perfect salad to take to any potluck or serve as a side! I hope you find yourself going back for more as I did!


Preparation

  1. Salad:
    1. Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain. In a salad bowl, mix together the cucumber, greens, scallions, herbs, jalapeños, and capers. Add the tomatoes.
    1. To make the dressing, whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld. Sprinkle with sumac before serving if you like.

    Nutritional analysis provided by TasteBook, using the USDA Nutrition Database

    From Mediterranean Hot and Spicy by Aglaia Kremezi Copyright (c) 2009 by Aglaia Kremezi Published by Broadway Books.

    Aglaia Kremezi is an internationally known expert on Greek cuisine and author of The Foods of Greece, which won the Julia Child Award from the International Association of Culinary Professionals for the best first cookbook. She has lectured around the world about Greek and Mediterranean food and runs a widely respected cooking school on the Greek island of Kea.


    (Scroll down for complete recipe with nutritional information.)

    1. Zest the lemon, chop mint, and chop the fresh thyme.
    2. Then combine chopped tomatoes, half the mint, half the thyme, salt, and pepper in one bowl.
    3. Combine crumbled Feta, lemon zest, remaining mint, remaining thyme, and some black pepper in another bowl.
    4. Let the tomato mixture and the Feta mixture hang out on the counter for about an hour, until the ingredients get very friendly with each other.
    5. Then cut up the cucumbers into bite-sized pieces, slice green onions, and chop the olives.
    6. Combine the tomato mixture, Feta mixture, cucumbers, green onions, and olives in a large bowl.
    7. Whisk together olive oil and fresh lemon juice and mix desired amount with the salad ingredients.
    8. Season the salad to taste with salt and fresh-ground black pepper and serve.
    9. Be prepared to be wowed by this amazing salad!

    Reader Interactions

    Comments

    Leave a comment below: Cancel reply

    I am definitely making this for supper tonight. I have all the fresh herbs and veggies from the garden, including the mint for the dressing.

    It was really good, but I didn’t really measure (my bad) and had a bit too much lemon, so I have to adjust the leftover dressing a bit. I love that I get to use up so much mint from my garden.

    Can I use naan bead to toast instead of pita? Either way, I will definitely make this. I bought Sumac the other day and now I know how to use it. Thank you.

    You could try it! Let me know what you think.

    Your Fattoush salad looks so good and healthy. Thank you for sharing the recipe. I’ll definitely try this out!

    You’re welcome! Let me know what you think when you try it.

    I made this last night and it was delicious! I followed your recipe exactly. I was not sure about the mint in the dressing, but I did love it. I eat a lot of salads, so I enjoy trying new composed salads. I served this with grilled chicken for a light, healthy dinner. Thanks for another great recipe!

    I’m glad you liked it, Claire! Thanks for your review.

    Do you have a recipe for the basic lemon dressing? I do not care for mint. Also, if one is lucky enough to live near a Penzey’s spice shop like I do, they carry sumac berries (ground) as well. Too bad I was just there yesterday. What else do you use Sumac on? I try to avoid buying single use spices.

    Hi Kirstin, I have a few different dressings that do include lemon. You can search on the blog by ingredient and type of recipe that will help you find what you are looking for.

    I made this salad for dinner tonight and it was DELICIOUS! So very light and refreshing .. it was great as an appetizer salad but I can imagine it would make a great lunch salad with the addition of the garbanzos or maybe falafel balls. I cheated and used Trader Joe’s pita chips for the croutons.

    My only question .. the dressing turned out a little “thin”. I’m sometimes not sure why some dressings thicken up and others don’t. It sure did not negatively affect the flavor.

    Kate, you are a salad genius .. I absolutely love trying these beautiful, tasty salads and my family loves them too! This one is a keeper!

    I would say this one is more like vinaigrette with the main base used, unlike my sunshine dressing that is thicker. I’m glad you liked it! Thanks for the review.

    Such a delicious recipe! I mixed the mint dressing into 1/2 cup cooked green lentils, then tossed with the salad and it was perfect.

    Thanks for sharing how you used the dressing, Alice!

    Love this! My first time having fattoush was at Passover – we made it with matzoh instead of pita, and it was great! I can’t wait to try this with your mint dressing :)

    Let me know what you think of the mint dressing, Sarah!

    This was such a fabulous salad! I can’t wait to make it again.

    I’m happy to hear that, Barbara!

    This is SO delicious I absolutely love how all the flavors work together & that mint dressing is incredibly yummy! Thanks Kate & Cookie!

    Thanks for taking the time to comment about what you thought of the recipe, Colleen! I appreciate it.

    Made the Fresh Mint Dressing to go with this amazing salad! We couldn’t find any sumac at the grocery but will trek over to our Middle Eastern market soon so we can add that next time. It was so fresh and delicious. We picked mint from our garden along with tomatoes and some hot banana peppers (finely chopped so could add heat as like). We topped the salad with some Greek seasoned chicken thighs for a wonderful Sunday afternoon dinner that we will have often. We also made a double batch of the dressing and will use it on sandwiches and other dishes as well! Thanks again. ( We just found this site/email newsletter not too long ago but this is the 4th recipe we have tried. All have been soooo yummy. )

    You’re welcome, Kristie! That sounds so fresh. Thanks for taking the time to comment! Love that you can’t get enough of this recipe.

    my whole family want your book..you are unreal..where to buy it in UK please..thanks for changing my life.was always macrobiotic and gilled with energy..but needed change too.thanks

    Absolutely delicious. Light, tasty and easy to make. Made it for 15 as part of a barbecue. Definitely making again. Everyone wanted the recipe. Thank you for sharing.

    I’m happy you loved it! Thanks for your review, Chrissie.

    Super and versatile!! The dressing is pretty great! This will be in our rotation!

    I used chickpeas in place of the pita (idea that other commenters had) and roasted up some leftover zucchini and squash with sumac sprinkled on it — yum! Very happy with the results!

    Your Autumn Kale Salad with Fennel and Honeycrisp has long been my absolute favorite salad but OMG this one is just as good! The mint dressing is divine! I couldn’t stop saying how delicious it was all dinner. Huge win right here! Thank you!

    I’m glad you love both of them, Jess! Thank you for your review.

    I served this salad with your vegetable soup for lunch and it was a huge hit! Everyone wanted the recipe! I will absolutely make this again! The mint made it so yummy!

    Great to hear, Wendy! Thanks for taking the time to comment and review.

    Have you used pomegranate seeds in fattoush? My neighborhood Lebanese restaurant (long closed down) used them and it was the best salad I’ve ever eaten. I was always trying to figure out all the ingredients but it was a closely guarded secret!

    This salad is amazingly fresh and flavorful. I’ve already made it twice and everyone in my house loved it! The dressing is really the star of the show. Try this recipe The mint and lemon are a wonderful combo ! I had a few guests as well and they asked me to share it – and I was happy to.

    This is the best Fattoush I’ve tried so far – and, living in the UAE for over 6 years, I have tried MANY of them :) The dressing is so wonderful in taste, I definitely am saving it to my favorites.

    Thank you, Kate! Your website is just amazing. I have also cooked lentil soup yesterday – it is fantastic! So flavourful and delicious. I will be exploring other recipes, too!

    I’ve written down 3 recipes, Tabbouleh, Fattoush salad, Lebonese Lemon parsley bean salad, and your mint dressing… I can’t wait to try these… my mouth is salivating just picturing how these ingredients are going to taste! I will comment as soon after I try them as possible!

    I hope you love them all! Be sure to report back, Claudette.

    This is a nice salad and a good change from the “norm.” The mint dressing is refreshing. We made ours with romaine, tomato, diced cucumber. radishes, diced zucchini, and kalamata olives. I’m the only red onion fan in the family so I added those to mine after plating all of them. I did not have any pita bread on hand so I used naan bread instead and it worked out well. The radishes I prepped with the mandoline slicer so they were quite thin. Also, instead of sumac, I used zaatar seasoning because I had it on hand and it has sumac in it. Zaatar comes in a lot of different compositions but mine has thyme, sesame seeds, sumac, and cilantro. I also sprinkled the zaatar on the naan bread prior to toasting it. We had this salad with the mujadara (one of our favorites that we always serve with shatta) and it was a really good side for that dish. I really like the mint dressing and think that it would be good with many different salads. Thanks again for another great recipe, Kate.


    How to make cucumber tomato salad

    • Combine fresh diced cucumber, quartered cherry tomatoes, diced red onions and freshly chopped mint in a large bowl.
      • Tip #1: If fresh mint can't be found, freeze-dried mint is a great back up.
      • Tip #2: If cherry tomatoes can't be found, diced roma tomatoes can be used in their place. The most important thing is that the tomatoes are ripe. Ripe tomatoes should be slightly tender when touched and bright red in color.

      Personally I’d never skip the Kalamata olives in this salad. But that’s the one ingredient I would say is optional, and I know some people don’t enjoy bitter flavors like that. You could also replace the Kalamata olives with milder black olives if you prefer.

      I’d splurge on fresh mint at the store for this salad if you don’t have fresh mint. But if you don’t have fresh thyme, I think the salad would still be good with a smaller amount of dried thyme, preferably Ground Thyme (affiliate link).


      Tomato Cucumber Salad

      Tomato Cucumber Salad is a refreshing dish that packs a punch of fresh flavor. It’s simple to make with a bright dressing full of herbs. This is one delightful salad that’s like a burst of summer on your plate!

      When I’m craving food that’s fresh, this salad is one of the only things guaranteed to satisfy my taste buds. It’s bright, crisp, and full of garden-grown goodness. I’ve had homegrown veggies on my mind the past few weeks since it seems like it’s been an exceptionally long winter. Maybe I should state that differently. It’s been cold, rainy, snowy and on some days, dreadful. That’s why I had to come up with a few recipes that would cheer me up and put a little pep in my step.

      How to make Tomato Cucumber Salad

      The key to making this salad is to pick out the best tomatoes and cucumbers you can find in the grocery store. I’ve found that grape tomatoes have a sweet flavor along with a meatier texture that makes them excellent in salads. For the cucumbers, I use “english” cukes for a couple of reasons. They are tender, crunchy, and are seedless. After slicing up the two main stars of my salad, I like to add in some onion because, in my book, you just have to have it.

      When it comes time to pulling this salad together, the dressing is key. I don’t care for salads that are overdressed with a thick, gloppy dressing that hides all the beautiful, fresh ingredients. That’s why picking out just a few simple, pantry staples to blend together is the BEST way to achieve a great finish to your salad. I use good olive oil, Balsamic vinegar, fresh-squeezed lemon juice, dried herbs, a pinch of sugar, and just the right amount of salt and pepper to bring all the flavors together. It’s a glorious thing! You can bring a little bit of summer into your life any time of the year and this salad proves it.


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