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close up overhead of cucumber salad in white bowl
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5 from 7 votes

Mediterranean Cucumber Salad

A refreshing and light salad made with cucumber, tomato, parsley, and mint. Vegan, gluten-free, and paleo friendly, this salad is excellent to bring as a dish to pass at a picnic or as a complimentary side dish to a heavier main course.
Prep Time15 mins
Cook Time1 min
Course: Salad
Cuisine: Mediterranean
Keyword: Mediterranean Cucumber Salad
Servings: 6
Calories: 33kcal
Author: Alison Corey


  • 1 small white onion
  • ½ cup white vinegar
  • 1 English Cucumber
  • 2 large tomatoes
  • ¼ cup fresh mint finely chopped
  • 1 cup flat leaf parsley roughly chopped
  • ¼ cup lemon juice about 1 lemon juiced
  • salt and pepper to taste


  • Dice onion, and allow to soak in white vinegar for a minimum of 5 minutes. Drain and set aside.
  • Dice the cucumber, and tomatoes. Chop the mint and the parsley. Gently fold the ingredients together in a medium bowl.
  • Whisk together the lemon juice, and salt and pepper in a small bowl.
  • Pour dressing over vegetables. Refrigerate and allow to marinate for an hour before serving.



This salad tastes best when it has some time to marinate before serving, however it can be served immediately.


Calories: 33kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 274mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1316IU | Vitamin C: 26mg | Calcium: 35mg | Iron: 1mg