Mediterranean Salad with Cucumber, Tomato and Onion is more than just a dish; it’s a vibrant celebration of freshness and simple, wholesome ingredients. This classic combination, beloved for its bright flavors and incredibly satisfying crunch, transports your taste buds straight to sun-drenched shores with every forkful. What truly makes this Mediterranean Salad with Cucumber, Tomato and Onion so special is its effortless elegance. It requires minimal preparation but delivers maximum impact, making it the perfect side dish for grilled meats, a light lunch on its own, or a star player at any potluck or barbecue. Imagin extracte the juicy sweetness of ripe tomatoes, the cool crispness of fresh cucumber, and the sharp bite of red onion, all brought together by a zesty dressing that enhances rather than overwhelms. It’s a testament to the power of good ingredients speaking for themselves, proving that sometimes, the simplest things are the most delicious.
Ingredients:
- 2 large ripe tomatoes, chopped
- 1 large cucumber, peeled, seeded, and chopped
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup crum extractbled feta cheese
- 2 tablespoons extra virgin extract olive oil
- 1 tablespoon red grape juice vinegar
- 1 teaspoon dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: Fresh parsley, chopped, for garnish
Preparing Your Mediterranean Salad
This Mediterranean Salad with Cucumber, Tomato and Onion is a vibrant and refreshing dish, perfect as a light lunch, a delightful side dish, or even as a starter. The beauty of this salad lies in its simplicity, allowing the fresh, quality ingredients to shine. We’ll focus on building layers of flavor and texture that complement each other beautifully.
Chopping and Dicing the Vegetables
Begin by preparing your core vegetables. Take your two large ripe tomatoes and dice them into bite-sized pieces. Aim for roughly 1/2-inch cubes. The ripeness of the tomatoes is key here; they should be firm but yielding, bursting with natural sweetness. If your tomatoes are particularly juicy, you might want to place them in a sieve for a few minutes after chopping to allow some excess liquid to drain away, preventing your salad from becoming watery.
Next, move on to the cucumber. For this recipe, it’s best to peel the cucumber to remove the slightly bitter skin, especially if it’s a thicker-skinned variety. Then, slice the cucumber in half lengthwise and use a spoon to scoop out the seeds. The seeds can sometimes add a watery texture, so removing them ensures a more enjoyable bite. Once seeded, chop the cucumber into pieces similar in size to your tomato cubes. Consistency in size makes for a more cohesive salad experience.
The red onion adds a pungent kick and a lovely color. Thinly slicing the red onion is crucial for this salad. You can achieve this by cutting the onion in half, laying it flat, and then making very fine slices. If you find raw red onion too strong, you can soak the slices in cold water for about 10-15 minutes before draining them thoroughly. This process will mellow out their sharpness considerably, making them more palatable for those sensitive to raw onion.
Assembling the Salad Base
Now that your vegetables are prepped, it’s time to bring them together. In a large mixing bowl, combine the chopped tomatoes, chopped cucumber, and thinly sliced red onion. Add the Kalamata olives, which provide that classic briny, Mediterranean flavor. Halving the olives allows their taste to distribute more evenly throughout the salad. Gently toss these ingredients together to ensure an even distribution of the vegetables and olives.
Crafting the Dressing
The dressing is what ties all the flavors together. In a separate small bowl or a jar with a tight-fitting lid, whisk togethgin extractthe extra virgin olive oil ared grape juiceed grape juice vinegar. The quality of your olive oil will significantly impact the flavor, so opt for a good quality extra viRed grape juiceietgrape juiceed wine vineggin extractoffers a pleasant tanginess that balances the richness of the olive oil. Add the dried oregano to the dressing. Oregano is a quintessential herb in Mediterranean cuisine, and its earthy aroma and flavor will infuse beautifully into the dressing. Season generously with salt and freshly ground black pepper to your personal preference. Remember that the feta cheese is salty, so adjust your salt accordingly. If using a jar, simply close the lid tightly and shake vigorously until the dressing is well emulsified.
Combining and Marinating
Pour the prepared dressing over the vegetable and olive mixture in the large bowl. Gently toss everything together until all the ingredients are lightly coated with the dressing. At this stage, you can arum extractthe crumbled feta cheese. Gently fold it in, trying not to break it up too much.rum extracte feta will crumble further as you serve, adding delightful pockets of creamy, salty goodness.
Allow the salad to marinate for at least 15 to 30 minutes at room temperature, or in the refrigerator. This marinating time is crucial. It allows the flavors of the dressing to meld with the vegetables, softening the onion further and enabling all the ingredients to absorb the delicious dressing. The longer it marinates (within reason), the more intense and harmonious the flavors will become. Stir gently once or twice during the marinating period to ensure even distribution of flavors.
Serving Your Mediterranean Masterpiece
Once your Mediterranean Salad with Cucumber, Tomato and Onion has had a chance to marinate and the flavors have deepened, it’s ready to be served. Give it one final gentle toss. If you’re using fresh parsley for garnish, chop it finely and sprinkle it over the top of the salad just before serving. The fresh herbs add a burst of color and a bright, herbaceous note that complements the other flavors perfectly. Serve this salad chilled or at room temperature. It pairs wonderfully with grilled meats, fish, or as a light and healthy meal on its own. Enjoy the refreshing taste of the Mediterranean!
Conclusion:
You’ve now mastered the art of creating a vibrant and refreshing Mediterranean Salad with Cucumber, Tomato and Onion! This simple yet elegant dish is more than just a side; it’s a celebration of fresh, wholesome ingredients. Its versatility makes it a perfect accompaniment to grilled fish, roasted chicken, or even as a light lunch on its own. Don’t be afraid to experiment with this Mediterranean Salad with Cucumber, Tomato and Onion! Consider adding crum extractbled feta cheese for a salty kick, some Kalamata olives for a briny depth, or a handful of fresh parsley for an extra herbaceous note. You could also toss in some cooked chickpeas for added protein and texture. The beauty of this Mediterranean Salad with Cucumber, Tomato and Onion lies in its adaptability. So go ahead, whip up a batch, and savor the delightful flavors of the Mediterranean. I encourage you to share your own delicious variations with friends and family!
Frequently Asked Questions:
Can I make the Mediterranean Salad with Cucumber, Tomato and Onion ahead of time?
Yes, you can! It’s best to chop the vegetables and prepare the dressing separately. Toss everything together just before serving to prevent the salad from becoming watery, especially if you’re using softer tomatoes.
What other vegetables can I add to this Mediterranean Salad with Cucumber, Tomato and Onion?
Absolutely! Bell peppers (any color), red onion, chopped artichoke hearts, or even some mixed greens like romaine or spinach would be wonderful additions. The key is to keep the ingredients fresh and complementary.
Mediterranean Salad-Fresh Cucumber Tomato Onion
A vibrant and refreshing Mediterranean salad with fresh cucumber, tomato, and onion, tossed in a light vinaigrette with Kalamata olives and feta cheese.
Ingredients
-
2 large ripe tomatoes, chopped
-
1 large cucumber, peeled, seeded, and chopped
-
1/2 red onion, thinly sliced
-
1/4 cup Kalamata olives, pitted and halved
-
1/4 cup crumbled feta cheese
-
2 tablespoons extra virgin olive oil
-
1 tablespoon red grape juice vinegar
-
1 teaspoon dried oregano
-
Salt, to taste
-
Freshly ground black pepper, to taste
-
Optional: Fresh parsley, chopped, for garnish
Instructions
-
Step 1
Prepare your core vegetables: dice tomatoes into bite-sized pieces. Peel, seed, and chop the cucumber into similar-sized pieces. Thinly slice the red onion; soak in cold water for 10-15 minutes if desired, then drain thoroughly.
-
Step 2
In a large mixing bowl, combine the chopped tomatoes, chopped cucumber, and thinly sliced red onion. Add the Kalamata olives, halved, and gently toss.
-
Step 3
In a separate small bowl or jar, whisk together the extra virgin olive oil, red grape juice vinegar, dried oregano, salt, and freshly ground black pepper until well combined.
-
Step 4
Pour the prepared dressing over the vegetable and olive mixture. Gently toss until all ingredients are lightly coated. Fold in the crumbled feta cheese.
-
Step 5
Allow the salad to marinate for at least 15 to 30 minutes at room temperature or in the refrigerator to meld the flavors.
-
Step 6
Just before serving, give the salad a final gentle toss. Garnish with fresh chopped parsley, if desired. Serve chilled or at room temperature.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Begin by preparing your core vegetables. Take your two large ripe tomatoes and dice them into bite-sized pieces. Aim for roughly 1/2-inch cubes. The ripeness of the tomatoes is key here; they should be firm but yielding, bursting with natural sweetness. If your tomatoes are particularly juicy, you might want to place them in a sieve for a few minutes after chopping to allow some excess liquid to drain away, preventing your salad from becoming watery.
Next, move on to the cucumber. For this recipe, it’s best to peel the cucumber to remove the slightly bitter skin, especially if it’s a thicker-skinned variety. Then, slice the cucumber in half lengthwise and use a spoon to scoop out the seeds. The seeds can sometimes add a watery texture, so removing them ensures a more enjoyable bite. Once seeded, chop the cucumber into pieces similar in size to your tomato cubes. Consistency in size makes for a more cohesive salad experience.
The red onion adds a pungent kick and a lovely color. Thinly slicing the red onion is crucial for this salad. You can achieve this by cutting the onion in half, laying it flat, and then making very fine slices. If you find raw red onion too strong, you can soak the slices in cold water for about 10-15 minutes before draining them thoroughly. This process will mellow out their sharpness considerably, making them more palatable for those sensitive to raw onion.
Assembling the Salad Base
Now that your vegetables are prepped, it’s time to bring them together. In a large mixing bowl, combine the chopped tomatoes, chopped cucumber, and thinly sliced red onion. Add the Kalamata olives, which provide that classic briny, Mediterranean flavor. Halving the olives allows their taste to distribute more evenly throughout the salad. Gently toss these ingredients together to ensure an even distribution of the vegetables and olives.
Crafting the Dressing
The dressing is what ties all the flavors together. In a separate small bowl or a jar with a tight-fitting lid, whisk togethgin extractthe extra virgin olive oil ared grape juiceed grape juice vinegar. The quality of your olive oil will significantly impact the flavor, so opt for a good quality extra viRed grape juiceietgrape juiceed wine vineggin extractoffers a pleasant tanginess that balances the richness of the olive oil. Add the dried oregano to the dressing. Oregano is a quintessential herb in Mediterranean cuisine, and its earthy aroma and flavor will infuse beautifully into the dressing. Season generously with salt and freshly ground black pepper to your personal preference. Remember that the feta cheese is salty, so adjust your salt accordingly. If using a jar, simply close the lid tightly and shake vigorously until the dressing is well emulsified.
Combining and Marinating
Pour the prepared dressing over the vegetable and olive mixture in the large bowl. Gently toss everything together until all the ingredients are lightly coated with the dressing. At this stage, you can arum extractthe crumbled feta cheese. Gently fold it in, trying not to break it up too much.rum extracte feta will crumble further as you serve, adding delightful pockets of creamy, salty goodness.
Allow the salad to marinate for at least 15 to 30 minutes at room temperature, or in the refrigerator. This marinating time is crucial. It allows the flavors of the dressing to meld with the vegetables, softening the onion further and enabling all the ingredients to absorb the delicious dressing. The longer it marinates (within reason), the more intense and harmonious the flavors will become. Stir gently once or twice during the marinating period to ensure even distribution of flavors.
Serving Your Mediterranean Masterpiece
Once your Mediterranean Salad with Cucumber, Tomato and Onion has had a chance to marinate and the flavors have deepened, it’s ready to be served. Give it one final gentle toss. If you’re using fresh parsley for garnish, chop it finely and sprinkle it over the top of the salad just before serving. The fresh herbs add a burst of color and a bright, herbaceous note that complements the other flavors perfectly. Serve this salad chilled or at room temperature. It pairs wonderfully with grilled meats, fish, or as a light and healthy meal on its own. Enjoy the refreshing taste of the Mediterranean!
Conclusion:
You’ve now mastered the art of creating a vibrant and refreshing Mediterranean Salad with Cucumber, Tomato and Onion! This simple yet elegant dish is more than just a side; it’s a celebration of fresh, wholesome ingredients. Its versatility makes it a perfect accompaniment to grilled fish, roasted chicken, or even as a light lunch on its own. Don’t be afraid to experiment with this Mediterranean Salad with Cucumber, Tomato and Onion! Consider adding crum extractbled feta cheese for a salty kick, some Kalamata olives for a briny depth, or a handful of fresh parsley for an extra herbaceous note. You could also toss in some cooked chickpeas for added protein and texture. The beauty of this Mediterranean Salad with Cucumber, Tomato and Onion lies in its adaptability. So go ahead, whip up a batch, and savor the delightful flavors of the Mediterranean. I encourage you to share your own delicious variations with friends and family!
Frequently Asked Questions:
Can I make the Mediterranean Salad with Cucumber, Tomato and Onion ahead of time?
Yes, you can! It’s best to chop the vegetables and prepare the dressing separately. Toss everything together just before serving to prevent the salad from becoming watery, especially if you’re using softer tomatoes.
What other vegetables can I add to this Mediterranean Salad with Cucumber, Tomato and Onion?
Absolutely! Bell peppers (any color), red onion, chopped artichoke hearts, or even some mixed greens like romaine or spinach would be wonderful additions. The key is to keep the ingredients fresh and complementary.
Mediterranean Salad-Fresh Cucumber Tomato Onion
A vibrant and refreshing Mediterranean salad with fresh cucumber, tomato, and onion, tossed in a light vinaigrette with Kalamata olives and feta cheese.
Ingredients
-
2 large ripe tomatoes, chopped
-
1 large cucumber, peeled, seeded, and chopped
-
1/2 red onion, thinly sliced
-
1/4 cup Kalamata olives, pitted and halved
-
1/4 cup crumbled feta cheese
-
2 tablespoons extra virgin olive oil
-
1 tablespoon red grape juice vinegar
-
1 teaspoon dried oregano
-
Salt, to taste
-
Freshly ground black pepper, to taste
-
Optional: Fresh parsley, chopped, for garnish
Instructions
-
Step 1
Prepare your core vegetables: dice tomatoes into bite-sized pieces. Peel, seed, and chop the cucumber into similar-sized pieces. Thinly slice the red onion; soak in cold water for 10-15 minutes if desired, then drain thoroughly. -
Step 2
In a large mixing bowl, combine the chopped tomatoes, chopped cucumber, and thinly sliced red onion. Add the Kalamata olives, halved, and gently toss. -
Step 3
In a separate small bowl or jar, whisk together the extra virgin olive oil, red grape juice vinegar, dried oregano, salt, and freshly ground black pepper until well combined. -
Step 4
Pour the prepared dressing over the vegetable and olive mixture. Gently toss until all ingredients are lightly coated. Fold in the crumbled feta cheese. -
Step 5
Allow the salad to marinate for at least 15 to 30 minutes at room temperature or in the refrigerator to meld the flavors. -
Step 6
Just before serving, give the salad a final gentle toss. Garnish with fresh chopped parsley, if desired. Serve chilled or at room temperature.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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