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Apr 23, 2015

Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing

Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing #OneYrGreek

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

The key to this salad's deliciousness is fresh, ripe tomatoes. I found mine at a market that is known for its fresh produce, and they were worth the special trip. 

While the recipe calls for unpeeled cucumber, you can peel it if you prefer. I also tossed in a few pieces of kalamata olives for their saltiness. 

I am participating in the one year anniversary blog tour to celebrate the cookbook, It's all Greek to Me. The book is full of authentic, delicious, and healthy Greek recipes by Debbie Matenopoulos. 

Tomato, Cucumber, and Red Onion Salad with Latholemono Dressing

Reprinted with permission from It's all Greek to Me #OneYrGreek

Tomato, Cucumber, and Red Onion Salad

This fantastic summer salad is so easy to prepare. It pairs well with lamb, fish, chicken, and vegetarian main dishes alike.

1 seedless English cucumber, unpeeled, sliced into
1-inch chunks
4 to 5 large ripe tomatoes, sliced into wedges
1 large red onion, thinly sliced into half-moons
1 to 2 tablespoons finely chopped fresh Italian flat-leaf parsley or fresh dill
1 recipe Latholemono 
Sea salt, to taste
Freshly ground black pepper, to taste

Toss the cucumber, tomatoes, onion, and parsley or dill together in a large salad bowl. Add the
Latholemono. Season with salt and pepper to taste and set aside to marinate at room temperature for up to 1 hour.

VARIATION: For a more soothing and cooling salad, leave out the red onion. For a crunchier salad, leave out the tomato. If you’d like a more acidic salad to pair with a rich main course, omit the cucumber. In other words, make it your own!

Latholemono Dressing

In a shaker, add 4 to 6 tablespoons fresh lemon juice, 1/2 tsp sea salt, 1/4 tsp freshly ground pepper, 1 clove garlic, minced, and 1/2 cup extra virgin olive oil. Shake to emulsify, and add to the salad. 

Check out the blogs below for more recipes for the #OneYrGreek anniversary tour! 

Disclosure: I received a review copy of the book to participate. 

Would you like to comment?

  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. This sounds lovely and really tasty. Thank you for sharing this.



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