A fresh and easy marinated cucumber, onion and tomato salad bursting with summer flavors. This Mediterranean-inspired chopped veggie salad tossed in a tangy lemon oregano dressing is crisp, flavorful and endlessly adaptable. The perfect accompaniment to grilled meats or a light meatless main.
Can I prepare this salad ahead of time?
Yes, you can prepare the salad (chopping the vegetables and making the dressing) up to 2 days in advance. Place the undressed chopped vegetables in an airtight container and store in the fridge. Store the dressing in a separate sealed container. When ready to serve, pour the dressing over the vegetables and allow to marinate for at least 30 minutes before serving for best flavor. The vegetables can marinate in the dressing up to 8 hours in advance too.
What kind of cucumber is best to use?
I recommend using an unwaxed English (hothouse) cucumber. They have thinner skins and contain less seeds, making them ideal for eating raw without peeling or seeding. If you can only find conventional cucumbers, peel them first before chopping.
Can I use red wine vinegar instead of lemon juice in the dressing?
Yes, you can substitute red wine vinegar or white wine vinegar for the lemon juice. Start with about 2 tablespoons and adjust to taste, adding more if you want a more pronounced vinegar flavor. White balsamic vinegar also works nicely. Just avoid regular distilled white vinegar as that has a harsher flavor.
What herbs can I use instead of oregano?
Fresh dill, basil, mint or Italian parsley would all taste great in place of the oregano. Start with 2 teaspoons chopped and add more to taste if desired. You can also use a combination like 1 teaspoon oregano + 1 teaspoon dill. Get creative with your favorite fresh summer herbs!
How long will the salad keep in the fridge?
This salad is best enjoyed fresh, within 2 days for peak flavor and texture. The vegetables may get watery if stored longer. Make sure your fridge is cold (40°F or below) for best results. You can also store the undressed chopped veggies separately from the dressing up to 5 days. To serve, pour over the vinaigrette and let marinate 30 minutes-2 hours.
Prep Time: 10 Minutes
Chill Time: 30 Minutes
Total Time: 40 Minutes
Ingredients:
- 2 cups chopped cucumber
- 1 cup sliced red onion
- 2 cups diced tomato
- 1⁄4 cup chopped parsley
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 1⁄2 teaspoons dried oregano
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
Instructions:
- Chop the cukes, onions, tomatoes and parsley into bite-sized pieces. Place them in a large mixing bowl.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
- Pour dressing over veggies and mix well until evenly coated.
- Cover and chill for at least 30 minutes (up to 2 hours), gently stirring occasionally to meld the flavors.
- Serve chilled or at room temp. Enjoy within 2 days.
Tips:
- Use fresh, in-season produce for maximum flavor
- Customize with other veggies like bell peppers or radishes
- Don’t skip the marinade time – it allows the flavors to mingle
- Chill thoroughly before serving for a cool, crisp crunch
- Crumble over feta or goat cheese if desired!
