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Apr 2, 2022

Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing

This Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing is so refreshing and easy to make. 

Greek salad with olive oil and lemon dressing in a bowl.

The salad consists of English cucumbers, fresh Campari tomatoes, red onion, and parsley..  all simple and fresh ingredients. 

The dressing is simply fresh lemon juice, olive oil, salt and pepper, and minced garlic, and can be made at the same time as the salad. 

Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing in a bowl.

The key to this salad's deliciousness is fresh, ripe tomatoes. The first time I made this salad, I found mine at a farmer's market in the middle of the summer. The tomatoes were amazing. 

If your grocery store carries heirloom tomatoes, definitely use those if you can find them. 

Otherwise, during other times of the year, or if you are limited to your local grocery store, my favorite tomatoes to use are Campari. They are juicy, sweet, and flavorful. Plus, they lack the mealiness of regular supermarket tomatoes. 

Greek salad in a glass bowl.

If you can't find good full-sized tomatoes, you can make this salad with grape or cherry tomatoes, which seem to be delicious and juicy year round. They have been my go-to tomatoes in a pinch because they are so reliable. 

Another trick for bringing out the most from grocery store tomatoes is to slice them, sprinkle them with salt, and let them drain for about an hour in a mesh sieve to concentrate the flavors

Overhead of Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing.

Along with the tomatoes, this salad includes English cucumber, thinly sliced red onion, fresh parsley, and sliced kalamata olives. 

While the recipe calls for unpeeled cucumber, you can peel it if you prefer, however, English cucumber is pretty mild. 

Tomato and cucumber salad in a plate.

What brings out the flavor of the fresh ingredients is the latholemono dressing, which consists of olive oil, fresh lemon juice, salt and pepper, and minced garlic. 

Emulsify the ingredients of the dressing and pour it over the salad and let everything marinade for about an hour at room temperature before serving. 

Latholemono dressing in a glass.

Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing Recipe Variations: 

You could leave out the onions if you prefer. Another option is to slice and refrigerate the onions the day before to cut back on their pungentness. 

Another variation would be to lower the amount of tomatoes in the recipe for a more cucumber forward salad. 

Add some garlicky croutons to the mix while the salad is marinating for a panzanella-type salad

Tomato, Cucumber, and Red Onion Salad in a serving bowl.

This post was first published in April, 2015. I participated in the one-year anniversary blog tour to celebrate the cookbook, It's All Greek to Me by Debbie Matenopoulos. This post is updated with new photos, instructions, and a printable recipe card. 

Sunday Funday logo

This week, the Sunday Funday group is celebrating "Eat the Rainbow" recipes. April 3rd is National Eat A Rainbow Day. 

"Eating the rainbow involves eating fruits and vegetables of different colors every day. Plants contain different pigments, or phytonutrients, which give them their color. Different-colored plants are linked to higher levels of specific nutrients and health benefits" ( 

Check out everyone's colorful dishes:

Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing in a dish.

Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing

Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing
Yield: 4 servings
Author: Karen's Kitchen Stories
Prep time: 20 MinInactive time: 1 HourTotal time: 1 H & 20 M
This Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing is so refreshing and easy to make.


For the Salad
  • 1 seedless English cucumber, unpeeled, sliced into 1-inch chunks
  • 8 to 10 ripe Campari tomatoes, sliced into wedges
  • 1/3 large red onion, thinly sliced into half-moons
  • 1 to 2 tablespoons finely chopped fresh Italian flat-leaf parsley or fresh dill
  • 1/4 cup kalamata olives, sliced lengthwise
  • 1/2 recipe Latholemono dressing
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
Latholemono Dressing
  • 6 tablespoons fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 1 clove garlic, minced
  • 1/2 cup extra virgin olive oil.


To Make the Salad
  1. Toss the cucumber, tomatoes, onion, parsley, and olives together in a large salad bowl.
  2. Add theLatholemono dressing. Season with salt and pepper to taste and set aside to marinate at room temperature for up to 1 hour.
To Make the Dressing
  1. Whisk together the ingredients until emulsified.

Nutrition Facts



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salads, tomatoes, cucumbers
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  1. That salad looks like a delicious plate full of summer! I'm saving for the upcoming storm of summer tomatoes - can't wait for that to start! :)

    1. Thank you Kate! I love that. Plate full of summer!

  2. this looks so bright and flavorful! I am so looking forward to my fresh garden tomatoes, I pick them in the warm sun and eat them like an apple... I'll have to set a few aside for a salad like this!

  3. This has be craving Summer food - love the idea of this dressing!

  4. I love this salad. Although I've never seen this cookbook, I made a closely related salad all summer long - and if this is the type of recipe that It's All Greek to Me has, I'll bet I'd love it.

  5. This sounds lovely. Going to give this a go. thanks for sharing this recipe.


  6. One of my favorite salads. Compari tomatoes are the closest you can find to fresh off season. I love them.

  7. A perfect, light, salad, make this dressing mostly in my salads, never new it had such an interesting name.

  8. Such a colourful and simple salad Karen. Love the combination of tomato, cucumber and onion. Perfect as a side dish or to enjoy on its own. Interesting name for the dressing.


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