Refreshing Cucumber Tomato Salad with Balsamic Parsley Dressing

Indulge in the vibrant flavors of summer with this sensational Cucumber Tomato Salad complemented by a zesty Balsamic Parsley Dressing. Perfect for a variety of occasions from casual picnics to elegant outdoor gatherings, this dish promises to elevate any menu with its refreshing appeal and delightful medley of ingredients. In just 10 minutes, you can whip up this easy-to-make salad, offering a burst of freshness in every bite.

Preparation Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Calories: 82kcal
Course: Appetizer, Salad, Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: BBQ, grilling, summer salads


  • 4 mini cucumbers or 2 cups chopped cucumber
  • 1 cup grape tomatoes, chopped
  • 1/3 cup red onion, diced
  • 1/2 cup chickpeas
  • 1/2 cup mozzarella pearls (optional)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp garlic salt
  • 1 tbsp parsley, finely chopped
  • 1/8 tsp dill
  • Freshly ground black pepper, to taste


  1. Begin by preparing the vegetables. Chop the cucumbers and grape tomatoes, and dice the red onion. If using mozzarella pearls, set them aside.
  2. In a large mixing bowl, combine the chopped cucumber, tomatoes, diced red onion, chickpeas, and mozzarella pearls (if desired). The vibrant colors of these ingredients will instantly uplift your salad.
  3. Drizzle extra virgin olive oil and balsamic vinegar over the salad mixture. Sprinkle freshly chopped parsley, garlic salt, dill, and a generous amount of freshly ground black pepper.
  4. Gently toss the ingredients until well combined, ensuring the dressing coats each element evenly. Taste the salad and adjust the seasonings according to your preference. The harmonious blend of flavors is key to achieving the perfect balance.
  5. For optimal flavor infusion, allow the salad to chill in the refrigerator before serving. This will enhance the taste and texture, making it even more enjoyable.

Nutritional Information:

  • Serving Size: 6oz
  • Calories: 82kcal
  • Carbohydrates: 7g
  • Protein: 2g
  • Fat: 5g
  • Saturated Fat: 1g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 4g
  • Sodium: 1168mg
  • Potassium: 182mg
  • Fiber: 2g
  • Sugar: 3g
  • Vitamin A: 299IU
  • Vitamin C: 7mg
  • Calcium: 21mg
  • Iron: 1mg

Recipe Notes:

Indulge in the crisp crunch of cucumbers and the burst of sweetness from grape tomatoes in this delightful salad. For an added creamy texture, consider including mozzarella pearls, elevating the salad to a whole new level of indulgence. The chickpeas not only contribute to the protein content but also provide a satisfying bite, making this salad a wholesome and nutritious option for vegetarians and vegans alike.

The combination of extra virgin olive oil and balsamic vinegar forms the essence of the dressing, imparting a rich, tangy flavor that complements the freshness of the vegetables. Don’t shy away from adjusting the seasonings to suit your palate, as the beauty of this recipe lies in its versatility.

Whether served as an appetizer, side dish, or part of a larger spread, this Cucumber Tomato Salad with Balsamic Parsley Dressing is sure to captivate your taste buds and leave a lasting impression on your guests. Embrace the simplicity of summer flavors with this easy-to-follow recipe that celebrates the essence of seasonal produce.

Cucumber Tomato Salad with Balsamic Parsley Dressing

In 10 minutes, this easy cucumber tomato salad is ready to serve as a refreshing appetizer or side dish for picnics, BBQs, summer pool parties, or an outdoor grilled dinner with the family. Simple chop all ingredients and toss with the dressing!

Prep Time10 mins

Total Time10 mins

Course: Appetizer, Salad, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: bbq, grilling, summer salads

Servings: 6

Calories: 82kcal


  • 4 mini cucumbers or 2 cups chopped cucumber
  • 1 cup grape tomatoes chopped
  • 1/3 cup red onion diced
  • 1/2 cup chickpeas
  • 1/2 cup mozzarella pearls optional
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp garlic salt
  • 1 tbsp parsley
  • 1/8 tsp dill
  • freshly ground black pepper to taste


  • Mix the chopped cucumber and tomato, diced red onion, chickpeas, and mozzarella (if using) in a large bowl.
  • Add olive oil, balsamic vinegar, parsley, garlic salt, dill, and black pepper. Toss, taste and adjust seasonings as desired.
  • Chill before serving.


Serving: 6oz | Calories: 82kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1168mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 299IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 1mg