Tomato, Cucumber, and Red Onion Salad

By Lemon & Olives

Tomato, Cucumber, and Red Onion Salad recipe


Today Lemon & Olives partakes in the one year anniversary of the It’s All Greek To Me book tour.  If you remember we did this last year (see: Greek Biscotti recipe), and one thing we really love about this is that we get to give 1 copy of the book away to our readers! Well, technically the publisher will be sending you the book, but you get what I mean.

It’s All Greek to Me: Transform Your Health the Mediterranean Way with My Family’s Century-Old Recipes is a really well done cookbook. Jane and I have used it many times (full discloser: we were sent a free copy last year) and it’s gotten great reviews over on amazon which you can see/read by clicking the link.

I really like the photos of Mrs. Mantenopoulos walking around Greece and here tidbits where she’ll explain things she learned from her yia yia (grandmother).

its all Greek to me- big


There are some really great recipes in the book, and one we’re going to share with you today.

This is a simple Greek style salad. Much like a horiatiki salad, there is no lettuce, as customary with traditional salads you’ll find in Greece. It’s just some veggies and olive oil dressing. Simple yet so delicious.

Here is  Mrs. Mantenopoulos:

Tomato, Cucumber, and Red Onion Salad recipe

Tomato, Cucumber, and Red Onion Salad

Yield: 4
Prep Time: 10 minutes
Total Time: 10 minutes

This fantastic summer salad is so easy to prepare. It pairs well with lamb, fish, chicken, and vegetarian main dishes alike.


  • 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced
  • 1/2 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!

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g

Did you make this recipe?

Share it and make sure to tag @lemonandolives so we can see it!

As you can see, it’s pretty easy and quick to whip up. It’s extremely versatile and pairs well with many dishes.

Now for the part you’ve all been waiting for, The Giveaway!!

Click the link below to enter your email to be added to the list. One (1) winner will be chosen at random. Hurry, contest ends May 1st.


Greek cookbook giveaway


About the author

Lemon & Olives is a husband and wife team exploring the Mediterranean (Diet) Lifestyle, Greek foods, Greek Culture, History and all things Greece.

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