Middle Eastern Tomato Cucumber Salad

This Middle Eastern Tomato Cucumber Salad is one of those fresh, simple salads that works alongside almost any meal. It combines diced cucumber, ripe tomatoes, red onion and plenty of fresh parsley, all tossed in a lemon and olive oil dressing.

Read more: Middle Eastern Tomato Cucumber Salad

There is one little step that makes a difference here. I salt the diced cucumber and leave it to drain in a colander for 10 minutes before adding it to the salad. This removes some of its excess water, keeping the salad fresher and preventing the dressing from becoming diluted.

The result is a colourful, crunchy salad with a lovely balance of acidity, freshness and sweetness. Serve it alongside grilled meats, kebabs, rice dishes or tuck it into a wrap.

Not to be confused with Jerusalem Salad (Salateh Arabiyah) which is made with Spring or Green Onions.

Jump to:

• Recipe Snapshot
• Why You'll Love This Recipe
• Ingredients
• How to Make Middle Eastern Tomato Cucumber Salad
• Tips for the Best Tomato Cucumber Salad
• Variations
• What to Serve With Middle Eastern Tomato Cucumber Salad
• Storage
• Frequently Asked Questions
• 📖 Recipe

Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4
• Course: Salad, Side Dish
• Cuisine: Middle Eastern
• Dietary: Vegetarian, Vegan, Gluten-Free

Why You'll Love This Recipe

• Quick to prepare: Just a little chopping and 15 minutes is all you need.
• Fresh and colourful: Cucumber, tomatoes, red onion and parsley make a lovely combination.
• A versatile side: Works with grilled chicken, lamb, kebabs, rice and flatbreads.
• A simple dressing: Lemon juice and olive oil bring everything together without overpowering the vegetables.
• Easy to prepare ahead: Chop some of the ingredients in advance and assemble just before serving.

Ingredients

Cucumber

Half a cucumber, diced. Salting and draining it for 10 minutes helps remove excess moisture, so the finished salad stays crisp rather than watery.

Salt

One teaspoon for drawing moisture out of the cucumber, plus extra to season the finished salad. You can adjust the amount to taste. I have found that no additional salt is required but it is up to personal taste so I will leave that to you!

Tomatoes

Two tomatoes, diced. I use roughly the same volume of tomatoes as cucumber rather than relying on a strict number. The size of your tomatoes will determine how many you need.

Red Onion

One large red onion, finely diced. Red onion adds a little sharpness and crunch, balancing the sweetness of the tomatoes. I also aim for a similar-ish (slightly less is fine) volume as the cucumber and tomatoes. By volume I mean, if you were to put them into cups they would all come to around ½ cup each.

Fresh Parsley

A good handful, finely sliced. Parsley brings freshness and is an important part of the overall flavour.

Olive Oil

One and a half tablespoons of good-quality olive oil. This gives the dressing a fruity richness.

Lemon Juice

Juice of half a lemon. Fresh lemon juice adds acidity and lifts the flavour of the vegetables.

Black Pepper

Freshly ground black pepper adds a little warmth. Season with additional salt if needed.

How to Make Middle Eastern Tomato Cucumber Salad

1. Salt and drain the cucumber

Dice half a cucumber and place it in a colander. Sprinkle over one teaspoon of salt and toss to coat.

Leave for 10 minutes to allow the excess water to drain away. You can gently shake the colander to help remove any remaining liquid.

2. Prepare the remaining vegetables

Dice the tomatoes and red onion. Finely slice the fresh parsley.

Aim for similar-sized pieces of cucumber and tomato so that you get a little of everything in each forkful.

3. Make the dressing

Add the olive oil and freshly squeezed lemon juice to a large mixing bowl. Season with black pepper and a little salt, keeping in mind that the cucumber has already been salted.

4. Assemble the salad

Add the drained cucumber, diced tomatoes, red onion and parsley to the bowl.

Toss gently until everything is evenly coated in the lemon and olive oil dressing.

5. Taste and serve

Taste and adjust the lemon juice, salt and pepper as needed.

Serve straight away for the freshest texture.

Tips for the Best Tomato Cucumber Salad

• Don't skip draining the cucumber: This is particularly useful if you are preparing the salad slightly ahead of time. Excess cucumber water can dilute the dressing.
• Use ripe but firm tomatoes: You want tomatoes that are juicy and flavourful but still hold their shape when diced.
• Keep the chopping consistent: Similar-sized pieces make the salad easier to eat and distribute the ingredients more evenly.
• Add the dressing just before serving: This helps the vegetables retain their texture.
• Taste before adding more salt: The cucumber has already been salted, so you may need less than you think.
• Aim for a similar volume: For the cucumber, tomatoes and red onions, I aim for a similar volume. Around ½ cup of each.

Variations

Add sumac: A light sprinkle of sumac adds a lovely tangy, citrusy flavour.

Add mint: A little freshly chopped mint works beautifully with the parsley and lemon.

Add pomegranate seeds: These bring a little sweetness and colour.

Make it more substantial: Add chickpeas for a simple lunch or serve alongside grilled halloumi.

What to Serve With Middle Eastern Tomato Cucumber Salad

This salad is particularly good alongside dishes with richer, spiced flavours. Try it with:

• Chicken Shish Kebab
• Chicken Shawarma
• Lamb Kofta
• Middle Eastern Rice
• Homemade Flatbreads and Hummus

It is also lovely spooned into wraps or served as part of a larger mezze spread. It is also lovely spooned into wraps or served as part of a larger mezze spread. I have it just with Naan sometimes and as strange as that sounds, it is delicious. 

Storage

Fridge: Store leftovers in an airtight container in the fridge for up to 1 day. The vegetables will soften as they sit in the dressing.

Make Ahead: Dice and drain the cucumber, chop the tomatoes and onion, and prepare the parsley separately. Keep in the fridge and combine with the dressing just before serving.

Freezing: This salad is not suitable for freezing.

Frequently Asked Questions

Why do you salt cucumber before adding it to a salad?

Cucumber contains a lot of water. Salting it and leaving it to drain for 10 minutes draws out some of that moisture, helping prevent a watery salad and keeping the dressing more flavourful.

Can I make this salad ahead of time?

Yes. You can prepare and refrigerate the chopped vegetables separately, but I recommend adding the dressing just before serving for the best texture.

What tomatoes are best for this salad?

Use ripe, flavourful tomatoes that are still firm enough to hold their shape when diced. Regular salad tomatoes work well.

Is this salad vegan and gluten-free?

Yes. All the ingredients are naturally vegan and gluten-free.

Can I use dried parsley instead of fresh?

Fresh parsley is strongly recommended. It contributes freshness, texture and flavour that dried parsley cannot quite replicate.

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