Easy Tomato Cucumber Salad (Classic Mediterranean)

A great tomato cucumber salad needs just six humble ingredients and ten minutes, yet it tastes like the Mediterranean coast on a plate. This classic version skips the fuss. Ripe tomatoes, crisp cucumber, sharp red onion, and a bright olive oil dressing do all the work. It is the kind of recipe you make once, then keep repeating all summer.

Here is why this salad fits everything we stand for. The ingredients cost next to nothing. Tomatoes, cucumber, and onion are some of the cheapest produce at any market, and the dressing uses pantry staples you likely already own.

Nutritionally, it punches way above its price. Tomatoes deliver lycopene and vitamin C, cucumber adds hydration and potassium, and the extra-virgin olive oil brings heart-healthy monounsaturated fats. You get a fresh, filling, nutrient-dense dish for the price of a coffee.

Why You’ll Love This Recipe

• Ridiculously affordable. Six everyday ingredients feed two people for pocket change.
• Ready in 10 minutes. No cooking, no special tools, just chop and toss.
• Naturally healthy. Low-calorie, high in vitamins, and full of good fats.
• Endlessly flexible. It pairs with grilled chicken, fish, or warm pita.

Fabian’s Budget & Health Tip: Buy whole tomatoes that are slightly soft and “on sale” rather than perfect, firm ones. The softer, riper tomatoes are cheaper, sweeter, and release more natural juice into the dressing, so you need less vinegar. For an even healthier boost, leave the cucumber skin on. That is where most of the fiber and nutrients live, and it saves you a step.

Ingredients (Serves 2)

• 2 medium ripe tomatoes (about 10 oz / 300 g)
• 1 medium cucumber (about 7 oz / 200 g)
• 1/2 small red onion (about 2 oz / 50 g)
• 2 tbsp extra-virgin olive oil (30 ml)
• 1 tbsp red wine vinegar (15 ml)
• 1/2 tsp dried oregano
• 1/4 tsp sea salt, plus more to taste

Step-by-Step Instructions

🍅 Step 1: Slice the Tomatoes

Cut your tomatoes into thick, juicy wedges or bite-sized chunks. Listen for that soft, wet “give” as your knife glides through the skin and the seeds glisten. Drop them into a wide bowl. You should already see a little ruby-red juice pooling at the bottom. That juice is liquid gold for your dressing.

🥒 Step 2: Chop the Cucumber

Slice the cucumber into thick half-moons. You want that satisfying crunch, so keep them chunky, not paper-thin. Each slice should snap cleanly under the blade. Add them to the bowl with the tomatoes.

🧅 Step 3: Slice the Red Onion

Cut the red onion into thin, delicate slivers. Go thin here so the sharp bite mellows into the salad instead of overpowering it. Watch those vivid purple rings fan out. Scatter them over the tomatoes and cucumber.

🫒 Step 4: Make the Dressing

Drizzle the olive oil and red wine vinegar straight over the vegetables. Sprinkle the oregano between your fingers as you add it, crushing it lightly to wake up that warm, herby aroma. Finish with the sea salt.

🥗 Step 5: Toss and Rest

Gently fold everything together until each piece glistens with dressing. Let the salad sit for 5 minutes. This is the magic moment. The salt pulls juice from the tomatoes, the oregano blooms, and your kitchen fills with a bright, tangy, herb-kissed smell. Toss once more, taste, and add a pinch more salt if it needs it.

Expert Troubleshooting & FAQs

Why is my salad watery at the bottom?

That liquid is a feature, not a flaw. As the salt draws juice from the tomatoes, it mixes with the oil and vinegar to form a light dressing. Do not drain it. Instead, tear a piece of crusty bread and mop it up. If you truly want it drier, salt the tomatoes separately for 10 minutes, then pour off the excess liquid before tossing.

Can I make this ahead of time?

You can prep the components a few hours ahead, but hold off on the dressing. Store the chopped veg in the fridge, then add the oil, vinegar, oregano, and salt just before serving. This keeps the cucumber crisp and stops the salad from going soggy.

My onion tastes too strong. What can I do?

Soak the sliced onion in cold water for 10 minutes, then drain and pat dry. This rinses away the harsh sulfur compounds and leaves you with a gentle, sweet crunch. It is the easiest fix in the kitchen.

Estimated Nutritional Facts

Per serving (recipe serves 2)

• Calories: 165
• Protein: 2 g
• Carbs: 11 g
• Fats: 14 g

These numbers are rough estimates and will vary with the exact size of your produce and how much olive oil you use.