Cucumber-Tomato Salad with Oregano and Kalamata Olives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Serves 4 Mediterranean cuisine 175 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Cucumber-Tomato Salad with Oregano and Kalamata Olives take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cucumber-Tomato Salad with Oregano and Kalamata Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cucumber from drying out.

Can I substitute ingredients in Cucumber-Tomato Salad with Oregano and Kalamata Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cucumber-Tomato Salad with Oregano and Kalamata Olives for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cucumber-Tomato Salad with Oregano and Kalamata Olives vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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