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An overhead photo of Mediterranean Tomato Cucumber Salad in a clear bowl, accessorized with a black and white napkin, two lemons, and dill and parsley sprigs

Mediterranean Tomato Cucumber Salad

This Mediterranean Tomato Cucumber Salad is perfect for a pot luck, side dish, or light lunch! It features deliciously bright, crisp flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 8 servings
Calories 370 kcal

Equipment

Ingredients
  

For the Vinaigrette

  • ½ cup extra virgin olive oil
  • 3 tbsp. red wine vinegar
  • 1 tbsp. Dijon mustard
  • 2 tbsp. honey
  • 1 lemon zested and juiced
  • 2 tbsp. fresh dill chopped, plus more for garnish (optional)
  • 2 tbsp. fresh flat leaf parsley chopped, plus more for garnish (optional)
  • ⅛ tsp. crushed red pepper flakes optional
  • salt and pepper to taste

For the Salad

  • 3 medium tomatoes diced
  • ½ English cucumber diced
  • 15.5 oz. can of chickpeas drained
  • ½ medium red onion thinly sliced
  • 1 cup Kalamata olives pitted and drained
  • 2 cups baby spinach
  • ¼ cup feta cheese crumbled
  • 1 cup pearl couscous aka Israeli couscous
  • 1.5 cups vegetable broth
  • ½ tsp. salt optional
  • 1 tsp. extra virgin olive oil optional

Instructions
 

Make the Vinaigrette

  • In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, lemon juice, lemon zest, dill, parsley, salt and pepper.

Begin Marinating the Vegetables/Chickpeas/Olives

  • Add tomatoes, cucumbers, chickpeas, and onions to the vinaigrette. Stir to coat vegetables and chickpeas with the vinaigrette.
    *Chef note: If you want to make the red onions less zingy, soak the sliced onions in a bowl of ice water for 15-30 minutes before marinating them.

Cook the Couscous

  • While the vegetables and chickpeas are marinating, cook the couscous.
  • In a medium saucepan, bring the vegetable broth to a boil.
  • Add salt and olive oil, if desired.
  • Stir in pearl couscous. Cover with lid.
  • Reduce heat to low and simmer 8-10 minutes, stirring occasionally, until liquid has cooked out.

Assemble the salad

  • Add cooked couscous to the marinating tomatoes, cucumbers, chickpeas, and onions.
  • Add drained olives and spinach. Stir to combine.
  • Top the salad with crumbled feta and garnish with chopped parsley and dill. Toss salad before serving. Enjoy!

Nutrition

Serving: 8servingCalories: 370kcalCarbohydrates: 41gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 4mgSodium: 654mgPotassium: 469mgFiber: 7gSugar: 8gVitamin A: 1926IUVitamin C: 25mgCalcium: 99mgIron: 3mg
Keyword Easy, Favorites, Healthy, Party Food
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