Tomato cucumber mint salad - a perfect way to bring summer to the table | Mother Would Know

Tomato Cucumber Mint Salad

A simple and refreshing salad that puts mint and parsley front and center. Serve it "as is" or combine it with a small amount (no more than 1/4 cup) of fine bulgur to make a dynamite tabouli. 

Course Salad
Cuisine Middle Eastern
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 people
Author Laura


  • 6 ounces chopped tomatoes About 1 cup coarsely chopped
  • 5-6 ounces chopped English cucumber About 1 cup cut into thin strips and chopped
  • 1/4 cup finely chopped mint
  • 1/4 cup finely chopped parsley
  • 1 tablespoon finely diced red onion, sweet onion, or shallot ("Regular" yellow onion is too sharp.)
  • 1 tablespoon olive oil
  • 1 tablespoon unseasoned rice wine vinegar or white balsamic vinegar Use a colorless vinegar - not red wine or balsamic, which will dull the colors of the vegetables as the dish marinates.
  • 1/4 teaspoon kosher or sea salt
  • freshly ground pepper, to taste


  1. Gather all the ingredients.

  2. Mix them together and refrigerate for at least 1 hour to give the salad time for the flavors to meld. Serve.