Cool and crisp and full of bright summer flavor, this Crunchy Greek Cucumber Tomato Salad is an easy side you’ll reach for again and again.
You’ll be snacking on this straight from the fridge.
Refreshing and uncomplicated, this salad combines crisp cucumbers, juicy tomatoes, creamy mozzarella pearls and crunchy toasted walnuts for a pleasing mix of textures and flavors. Roasted red peppers, black olives and a touch of red onion add savory depth, while a simple balsamic vinaigrette ties everything together. It’s an ideal summer side, a great packable lunch, and—full disclosure—perfect for grazing right from the fridge.
The fresh list of ingredients:
- Mini cucumbers (regular cucumbers work too)
- Grape tomatoes
- Black olives
- Mozzarella pearls or bocconcini
- Roasted red peppers
- Red onion
- Walnuts
And if you’re making the vinaigrette:
- Extra virgin olive oil
- Balsamic vinegar
- Red wine vinegar
- Dijon mustard
- Honey
- Sea salt
The gist on making this Crunchy Greek Cucumber Tomato Salad.
First, toast your walnuts.
Warm a small skillet over low–medium heat. Add roughly chopped walnuts and toast, stirring occasionally, until they become fragrant and lightly golden—about five minutes. Remove from heat and set aside to cool.
Prepare the vinaigrette.
Whisk together the olive oil, balsamic and red wine vinegars, Dijon mustard, honey and a pinch of sea salt in a small bowl. Taste and adjust seasoning—add a little more honey if you prefer it sweeter or a bit more salt for balance.
Bringing the salad together.
Combine the chopped cucumbers, halved grape tomatoes, halved black olives, drained mozzarella pearls, sliced roasted red peppers and thinly sliced red onion in a large serving bowl. Add the toasted walnuts, drizzle with the vinaigrette and toss gently to coat. Finish with cracked black pepper to taste and give it one final toss before serving.
Recipe tips + tricks.
- If you prefer convenience, bottled Italian, Greek, or balsamic vinaigrette can substitute for the homemade dressing. Start with about 1/4 cup and add more as needed so the salad isn’t overdressed.
- Crumbled feta is a tasty swap for mozzarella if you want a tangier cheese.
- Toasted pine nuts work beautifully in place of walnuts; they’re pricier but add a lovely buttery flavor.
- Kalamata olives are an option, but their strong flavor can dominate the salad—regular black olives provide a milder taste that blends well.
Other summer side salads you may like:
- Easy Dinner Side Salad with Lemon Juice
- Roasted Potato Salad with Citrus Bagna Cauda
- Healthy Crab Meat Salad with Lime
- Creamy Greek Pasta with Mackerel
Hope you enjoy!
If you make this salad, snap a photo and tag us on Instagram @killing__thyme.
Crunchy Greek Cucumber Tomato Salad
Ingredients
- 2 cups roughly chopped mini cucumbers (about 4 mini cucumbers)
- 2 cups halved grape tomatoes
- 1 cup pitted black olives, cut in half
- 8 oz mozzarella pearls, drained You can use bocconcini; if they’re larger, cut them in half for better distribution.
- 4 oz jar of roasted red peppers, drained (slice into strips if whole)
- 1/4 cup thinly sliced red onion
- 1/2 cup toasted walnuts, roughly chopped
- Cracked black pepper, to taste
Balsamic Vinaigrette.
- 1.5 TBSP extra virgin olive oil
- 1.5 TBSP balsamic vinegar
- 1 TBSP red wine vinegar
- 1 TBSP Dijon mustard
- 1/2 tsp pure honey
- Pinch of sea salt, to taste
Instructions
-
Toast the chopped walnuts in a small pan over low–medium heat until fragrant and lightly golden, stirring occasionally to avoid burning. Remove from heat and let cool.
-
Whisk the vinaigrette ingredients together in a small bowl. Taste and adjust salt, honey or vinegar to suit your preference.
-
Combine the cucumbers, tomatoes, olives, mozzarella, roasted peppers, red onion and toasted walnuts in a large bowl. Drizzle with the vinaigrette and toss gently to coat. Finish with cracked black pepper and serve.
Nutrition
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