Tossed Mediterranean Vegetable Salad with Lemon Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A refreshing, no-cook salad with crisp vegetables and a bright herb-infused dressing. This mediterranean-inspired salads ready in about 15 minutes pairs cucumber, red bell pepper, cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 cups cucumber
• 1 cup red bell pepper
• 1 cup cherry tomatoes
• 1/2 cup red onion
• 1/4 cup fresh parsley
• 1/4 cup fresh mint
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Step 1: In a large bowl, combine 2 cups diced cucumber, 1 cup diced red bell pepper, 1 cup halved cherry tomatoes, and 1/2 cup diced red onion, tossing gently to mix.
2. Step 2: Whisk 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl until emulsified and smooth.
3. Step 3: Pour dressing over vegetables and toss until evenly coated, then stir in 1/4 cup chopped parsley and 1/4 cup chopped mint. Serve immediately for best texture.