Cucumber-Tomato Salad with Oregano and Kalamata Olives

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A refreshing summer salad featuring crisp cucumbers, juicy tomatoes, briny olives, and a bright oregano dressing—perfect for hot days. This Greek recipe (vegetarian), ready in about 15 minutes, pairs cucumber, tomato, Kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 175 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced into 1/2-inch cubes cucumber
• 2 medium, diced into 1/2-inch cubes tomato
• 1/2 cup, pitted and halved Kalamata olives
• 1/4 cup, finely chopped red onion
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/4 tsp salt
• 2 tbsp, chopped fresh parsley

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Combine 2 medium diced cucumbers, 2 medium diced tomatoes, 1/2 cup halved Kalamata olives, and 1/4 cup finely chopped red onion in a large bowl.
2. Step 2: Whisk together 2 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper (optional) in a small bowl.
3. Step 3: Pour dressing over vegetables and toss gently until evenly coated. Chill for at least 30 minutes before serving. Garnish with 2 tbsp chopped fresh parsley just before serving.