Name: Tomato, Cucumber, and Olive Italian Salad Recipe
Prep time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 4–5 medium ripe tomatoes (about 1.5 lbs), chopped or sliced; 2–3 cucumbers (English or Persian preferred), sliced or chopped (about 4 cups); ¾–1 cup pitted Kalamata olives, halved or whole; ½ medium red onion, thinly sliced; ¼ cup extra virgin olive oil; 3 tablespoons red wine vinegar; 1 teaspoon dried oregano (or 1 tablespoon fresh); Salt and freshly ground black pepper, to taste; ¼ cup fresh basil or Italian parsley, chopped (plus extra for garnish); Optional: ½ cup crumbled feta cheese

This bright Tomato, Cucumber, and Olive Italian Salad features ripe juicy tomatoes, crisp cucumber chunks, briny Kalamata olives, thinly sliced red onion, and fresh herbs, all tossed in a simple extra virgin olive oil and red wine vinegar dressing. It’s a refreshing, no-cook side dish full of Mediterranean crunch and tangy Italian charm.

Why You’ll Love This Recipe

You’ll fall in love with this salad because it’s the epitome of effortless Italian summer eating: peak-season tomatoes and cucumbers shine with minimal fuss, delivering juicy sweetness, refreshing crunch, and vibrant color in every forkful.

The briny Kalamata olives add that irresistible salty depth Italians adore, while red onion brings gentle bite and fresh herbs (like basil or parsley) provide aromatic lift. The dressing—nothing more than good olive oil, red wine vinegar, salt, and pepper—lets the vegetables’ natural flavors take center stage without overpowering them.

It’s naturally vegan (skip feta if added), gluten-free, incredibly healthy, and ready in minutes—ideal as a side to grilled meats, fish, or pasta, at picnics, barbecues, or as a light lunch with crusty bread.

The textures stay crisp, the flavors pop with freshness, and it looks stunning on the table—guests always ask for seconds, and you’ll love how something so simple feels so satisfying and authentic.

Yield: 4 Serves

Tomato, Cucumber, and Olive Italian Salad Recipe

Juicy tomatoes, crisp cucumbers, briny olives, red onion, and herbs in olive oil vinaigrette—fresh Italian classic.

Prep Time 15 minutes

Additional Time 10 minutes

Total Time 25 minutes

Ingredients

4–5 medium ripe tomatoes (about 1.5 lbs), chopped or sliced
2–3 cucumbers (English or Persian preferred), sliced or chopped (about 4 cups)
¾–1 cup pitted Kalamata olives, halved or whole
½ medium red onion, thinly sliced
¼ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano (or 1 tablespoon fresh)
Salt and freshly ground black pepper, to taste
¼ cup fresh basil or Italian parsley, chopped (plus extra for garnish)
Optional: ½ cup crumbled feta cheese

Instructions

Gather your sun-ripened tomatoes and crisp cucumbers—what a gorgeous palette of reds and greens to start with!
Wash and chop the tomatoes into bite-sized chunks or wedges—let their juicy goodness collect in the bowl.
Slice or chop the cucumbers into similar-sized pieces (half-moons or chunks)—add them right in for instant crunch.
Thinly slice the red onion into delicate half-moons—toss into a small bowl of cold water for 5–10 minutes if you want milder flavor, then drain.
Halve the Kalamata olives (or leave whole for rustic charm) and scatter them over the veggies—they bring that perfect salty pop.
In a small jar or bowl, whisk together the olive oil, red wine vinegar, oregano, a generous pinch of salt, and several grinds of black pepper until glossy and emulsified.
Pour the vibrant dressing over the tomato-cucumber-olive mixture—give everything a gentle toss to coat lovingly without bruising the tomatoes.
Sprinkle in the chopped fresh basil or parsley—fold it through gently so the herbs stay bright and aromatic.
Taste and adjust: more salt for brininess, extra vinegar for tang, or a drizzle more oil for richness—trust your palate!
If using, crumble feta over the top for creamy contrast, then let the salad rest 10 minutes at room temp (or chill briefly)—serve with extra herbs on top and enjoy this fresh, sunny explosion of Italian flavors—buon appetito!

Notes

Use the best extra virgin olive oil you have—it's the flavor foundation. Let the salad sit briefly to meld, but don't overdo it or veggies soften. Room-temperature serving lets flavors shine brightest. Pairs perfectly with grilled proteins or as part of an antipasto spread.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 156Total Fat 16gSaturated Fat 2gUnsaturated Fat 14gSodium 10mgCarbohydrates 3gFiber 1gSugar 1gProtein 1g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use the ripest, in-season tomatoes—heirloom or vine-ripened for best flavor and juiciness.
Peel cucumbers partially or fully if skins are thick/bitter; English/Persian varieties need no peeling.
Slice red onion thinly and soak in cold water 10 minutes to tame sharpness.
Halve olives or leave whole for texture—pit them yourself for superior taste.
Add a pinch of dried oregano to the dressing for classic Italian flair.
Toss gently to avoid mushy tomatoes—add herbs last to keep them bright.
Let it sit 10–15 minutes before serving—flavors meld beautifully.
Chill ingredients briefly for extra-refreshing contrast on warm days.

Ingredients Notes

Tomatoes: Ripe, firm but juicy vine-ripened, Roma, or cherry—choose heavy ones with deep color and sweet aroma at the stem; they provide the salad’s juicy backbone. Cucumbers: English or Persian preferred—thin-skinned, fewer seeds, crisp texture; regular field cucumbers work if peeled and seeded to avoid bitterness.

Kalamata olives: Authentic briny, meaty flavor—use pitted for ease or whole for rustic appeal; their rich saltiness balances the veggies’ sweetness. Red onion: Sharp, colorful bite—sweet red varieties are ideal; slice paper-thin for even distribution.

Extra virgin olive oil: High-quality, fruity Italian oil is essential—its peppery notes enhance everything. Red wine vinegar: Bright, tangy acidity—good quality avoids harshness; balsamic splash optional for sweetness.

Fresh herbs (basil, parsley, or oregano): Bring freshness—Italian parsley or basil classic; chop just before tossing. Salt & pepper: Sea salt draws out veggie flavors; freshly ground black pepper adds warmth. Optional feta: Tangy creaminess—use block in brine, crumbled fresh.

Variations and Substitutions

Stay true to Italian simplicity or customize: Add crumbled feta or fresh mozzarella pearls for creamy richness (a nod to Greek-Italian fusion). Toss in bell pepper strips (red/yellow) for extra crunch and sweetness.

Use green olives or a mix for milder brininess. Swap red wine vinegar for lemon juice for citrus brightness or balsamic for deeper sweetness. Include capers for extra tang or thinly sliced garlic for punch.

For heartier versions, add chickpeas, tuna, or grilled chicken. Make it vegan by skipping cheese. Use mint or dill alongside basil for herbal twists. For chunkier texture, dice larger; for elegance, slice thinly. It’s forgiving—adapt to what’s freshest while keeping the juicy-crisp-briny balance Italians love.

Storage Options

Best fresh—serve soon after tossing to maintain crispness. Store undressed in airtight container in fridge up to 1 day (veggies separate from dressing).

Dressed leftovers keep 4–6 hours refrigerated before tomatoes release water and soften. Drain excess liquid if needed. Not suitable for freezing.