Tomato, Cucumber, and Red Onion Salad
Prep time
Total time
This fantastic summer salad is so easy to prepare. It pairs well with lamb, fish, chicken, and vegetarian main dishes alike.
Recipe type: Salad
Cuisine: Greek
Serves: 4
  • 1 seedless English cucumber, unpeeled, sliced into 1-inch chunks
  • 4 to 5 large ripe tomatoes, sliced into wedges
  • 1 large red onion, thinly sliced into half-moons
  • 1 to 2 tablespoons finely chopped fresh Italian flat-leaf parsley or fresh dill
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • -Dressing (Latholemono) -
  • 4 to 6 tablespoons freshly squeezed lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 garlic clove, minced
  • ½ cup Greek olive oil
  1. Combine all ingredients under dressing in a bowl, and mix well. Everything is to taste here, so adjust accordingly.
  2. Add the cucumber, tomatoes, onion, and parsley or dill together in a large salad bowl.
  3. Add in the Latholemono dressing, toss everything.
  4. Season with salt and pepper to taste and set aside to marinate at room temperature for up to 1 hour.
VARIATION: For a more soothing and cooling salad, leave out the red onion. For a crunchier salad, leave out the tomato. If you’d like a more acidic salad to pair with a rich main course, omit the cucumber. In other words, make it your own!
Recipe by Lemon & Olives at