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Tomato Cucumber Salad

Updated: Mar 26, 2020

I typically use this tomato cucumber salad in my Greek Chicken Gyro made with my Greek marinated chicken or I serve a scoop alongside my Greek Turkey meatballs over a big bowl of veggies, lettuce and rice. But don’t limit this salad to just that! It’s such a refreshing side that pairs perfectly with anything. Try it over fresh fish like haddock or salmon. Make it as an app and enjoy with pita chips! Mix it with some quinoa or rice for a deliciously healthy base for any bowl.

This is one of those recipes that gets better the longer the flavors have to party together.

Which is great because that means you can make it ahead of time and not have to worry about it during the hustle and bustle of dinner prep.

While you’re prepping this ahead of time you might as well prep another one of our FAVORITE make ahead topping, these Quick Pickled Onions! Need a dressing to top all these yummy veggies with? How about drizzling our Homemade Tzatziki Dressing over everything. Make it all ahead of time and you have dinner, done!

Tomato Cucumber Salad

4 servings | 5 minutes


  • 1 large vine ripened tomato, diced (~100g)

  • 1 cucumber, diced (~100g)

  • Mixed colored bell peppers (~200g)

  • 1/2 cup fat free feta cheese (~2oz)

  • 1 tbsp red wine vinegar

  • 1 tbsp fresh lemon juice, about 1/2 a lemon

  • 2 tbsp fresh mint, minced

  • Salt and pepper, to taste


  1. Dice tomato, cucumber and bell peppers.

  2. Combine vegetables in a bowl with salt, pepper, lemon and red wine vinegar.

  3. This can be made up to a day in advance and stored in the fridge. Prior to serving add in the crumbled feta and fresh mint.

  4. Similar to our tzatziki recipe, it's a personal preference to leave the feta and herbs out until the end. You can always add these in at the time of preparation.

Note: If you don't like fresh mint, you can substitute it for fresh parsley or omit the herbs entirely.

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