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Mediterranean Cucumber salad in white serving 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
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.



Tips for Making Mediterranean Salad
  • Preparing in Advance-Leave the dressing off, and dress the salad before serving.
  • Serving a Large Crowd-If you have a larger crowd, or you're bringing this salad as a dish to pass at a picnic or party, you can double the amounts to serve up to 12 people.
  • Allow the salad to marinate for an hour before serving for the best flavor. Keep in an airtight container for up to 1 day.
  • This salad is best when consumed the day it is prepared. Chopped cucumber can get soggy if left overnight, especially if it is dressed.


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