Mediterranean Salad
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A bright, refreshing salad of finely chopped cucumbers, tomatoes, cabbage, and herbs tossed in lemon and olive oil. This Mediterranean salad is crisp, light, and perfect as a side, mezze, or healthy lunch.
Equipment
- large chef's knife
- cutting board
- mixing bowl
- small whisk
- citrus juicer optional
Ingredients
- 2 cups finely chopped Persian cucumbers (or English cucumbers)
- 2 cups finely chopped tomatoes (2 large tomatoes or 4 Roma)
- 2 cups finely chopped green cabbage
- ½ cup red onion finely diced
- ½ cup finely chopped fresh parsley
- 2 tbsp extra virgin olive oil or more if desired
- juice of one lemon
- salt to taste
- freshly ground black pepper to taste
Optional Additions
- ¼ cup finely chopped scallions
- 1 tbsp finely chopped fresh mint
- 1 pinch sumac for a tangy flavor
Instructions
- In a large mixing bowl, combine the chopped cucumbers, tomatoes, shredded cabbage, red onion and parsley.2 cups finely chopped Persian cucumbers, 2 cups finely chopped tomatoes, 2 cups finely chopped green cabbage, ½ cup red onion, ½ cup finely chopped fresh parsley
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.2 tbsp extra virgin olive oil, juice of one lemon, salt, freshly ground black pepper
- Pour the dressing over the salad and toss gently to combine.
- Adjust seasoning, add optional additions to taste.¼ cup finely chopped scallions, 1 tbsp finely chopped fresh mint, 1 pinch sumac
- Let the salad sit for about 10 minutes to allow the flavors to come together.
- Serve immediately or refrigerate for up to 2 hours before serving.
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More About This Recipe
Kitchen Tools You’ll Want
- A large chef’s knife for quick, clean chopping
- A cutting board with plenty of surface area
- A mixing bowl big enough to toss all the ingredients
- A small whisk for the lemon-olive oil dressing
- Citrus juicer (optional but makes juicing lemons easier)
Cooking Tips
- Chop everything fine: The signature of a Mediterranean salad is how finely everything is diced. It’s what gives it that amazing texture and makes every bite perfectly balanced.
- Let it marinate: Give the salad 10 minutes to sit before serving—it helps all the lemony, herby flavor soak into the veggies.
- Customize it: Add a sprinkle of sumac for tang, a handful of fresh mint for brightness, or a spoonful of feta or vegan cheese if you want to make it heartier.
- This recipe is naturally vegan, gluten-free, and so easy to make ahead. I love packing it in a mason jar for lunch or serving it in big bowls at summer gatherings.
Nutrition
Serving: 1cupCalories: 100kcalCarbohydrates: 10gProtein: 2gFat: 7gFiber: 3gSugar: 5g
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