Mediterranean Cucumber Tomato Salad Recipes

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CUCUMBER AND TOMATO SALAD

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7



Cucumber and Tomato Salad image

Steps:

  • Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

1/2 English or seedless cucumber, diced
2 vine-ripe tomatoes, diced
Handful flat-leaf parsley, chopped
1/2 medium red onion, chopped
2 tablespoons red wine vinegar, a couple of splashes
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper

CUCUMBER AND TOMATO SALAD

Provided by Pierre Franey

Categories     weekday, salads and dressings

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8



Cucumber and Tomato Salad image

Steps:

  • Peel the cucumbers and split them in half. Scoop out the seeds with a spoon. Slice the cucumbers crosswise. There should be about 3 cups.
  • Core the tomatoes and cut them into 1/2-inch cubes. There should be about 3 cups.
  • Put the onion, dill, vinegar, oil, cumin, salt and pepper in a bowl. Beat briskly with a wire whisk. Add the cucumbers and tomatoes. Toss well and serve.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 385 milligrams, Sugar 3 grams

2 medium-size cucumbers
3 ripe tomatoes, 3/4 pound
1/2 cup chopped red onion
2 tablespoons chopped fresh dill
2 tablespoons red-wine vinegar
4 tablespoons olive oil
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste

SIMPLE MEDITERRANEAN CUCUMBER SALAD

This cucumber salad is light, refreshing, and perfect for those hot summer days.

Provided by Soup Loving Nicole

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 10m

Yield 8

Number Of Ingredients 9



Simple Mediterranean Cucumber Salad image

Steps:

  • Combine cucumber slices, radish slices, red onion, dill, and parsley in a large bowl.
  • Whisk olive oil, vinegar, and mustard together until smooth. Season with salt and pepper.
  • Pour dressing over the cucumber salad. Stir until evenly coated. Serve immediately.

Nutrition Facts : Calories 61.5 calories, Carbohydrate 3.7 g, Fat 5.2 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.7 g, Sodium 58.6 mg, Sugar 1.6 g

1 (1 pound) English Cucumber, thinly sliced with a mandoline
4 radishes, thinly sliced with a mandoline
1 small red onion, sliced into petals
1 tablespoon freeze-dried dill
1 teaspoon parsley flakes
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
salt and ground black pepper to taste

MEDITERRANEAN CUCUMBER & TOMATO SALAD

Make and share this Mediterranean Cucumber & Tomato Salad recipe from Food.com.

Provided by Shabby Sign Shoppe

Categories     Onions

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10



Mediterranean Cucumber & Tomato Salad image

Steps:

  • Chop tomato, cucumber and onion finely.
  • Mix vegetables with rest of ingredients.
  • Salt and pepper to taste.
  • Cover and refridge at least 2 hours.

2 cucumbers
3 large tomatoes
1 onion
basil, fresh to taste
cilantro, fresh to taste
parsley, fresh to taste (can use dried)
salt, to taste
pepper, to taste
1/3 cup lemon juice (can be adjusted to your taste)
4 -6 tablespoons olive oil

MEDITERRANEAN CHICKPEA, CUCUMBER AND TOMATO SALAD

This easy salad takes just minutes to make, but should be chilled for at least 45 minutes for flavors to marry. Great served with grilled meats or chicken.

Provided by Marie

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12



Mediterranean Chickpea, Cucumber and Tomato Salad image

Steps:

  • In a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley, dried basil, and Parmesan cheese.
  • Mix together olive oil and balsamic vinegar, and season to taste with salt.
  • Drizzle over salad and toss until well combined, and adjust seasoning as needed.
  • Cover and refrigerate at least 45 minutes before serving.
  • Serve chilled.

1 (15 ounce) can chickpeas, drained and rinsed
1 cucumber, peeled and finely chopped
1 cup grape tomatoes, halved
1/4 cup finely chopped sweet onion
1 minced garlic clove
1 tablespoon chopped fresh parsley
1/4 teaspoon dried basil
2 tablespoons grated parmesan cheese
2 tablespoons olive oil
6 tablespoons balsamic vinegar
1/4 teaspoon salt
black pepper

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