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Agourontomatosalata

A light and refreshing tomato and cuc salad, with a Greek twist. All the better if your veggies are home grown!

5.0 · 13 reviewsRecipe card by momaphetEditorial by recipesvibrant · Updated October 15, 2026
GreekEuropeanLow ProteinVeganLow Cholesterol< 15 Mins
Agourontomatosalata

Total time

15 min

Servings

1

Calories

99.9

Category

Vegetable

Agourontomatosalata is a refreshing Greek staple that highlights the vibrant pairing of crisp cucumbers and sun-ripened tomatoes. This simple, plant-based salad is perfect for busy weeknights when you want a light, Mediterranean-inspired meal ready in minutes.

Ingredients

Makes 1 serving

  • 3 tomatoes
  • 1 cucumber
  • 2 green onions
  • 1 dried oregano
  • 2 olive oil

Method

  1. Peel tomatoes and cut into wedges, wash cucumber and core skin with the tines of fork (or you can peel completely) and cut into thin slices. Slice onion using some of the green tops, and then combine all the veggies with the oregano in a salad bowl.

  2. Mix together olive oil, lemon juice, salt and pepper, taste and adjust (if you like lots of tang you may want more lemon, more oil if you like it mild). Pour dressing over salad and gently toss to mix.

  3. Serve right away or let the salad and dressing mingle awhile - I like mine to sit for 15 minutes or so.

Cook's notes

  • Use a fork to score the cucumber skin lengthwise before slicing; this creates ridges that better hold the olive oil dressing.
  • Peel the tomatoes by making a small 'X' at the base and blanching them in boiling water for 30 seconds if you prefer a smoother texture.
  • Let the salad sit for at least 15 minutes to allow the tomato juices to emulsify with the olive oil and lemon juice.
  • Use high-quality Greek extra virgin olive oil, as its peppery notes are essential to balancing the acidity of the fresh lemon.

Easy swaps

  • Instead of Green onions, use Red onionUse thinly sliced red onion for a sharper, more pungent bite that stands up to the acidity.
  • Instead of Dried oregano, use Fresh flat-leaf parsleyUse fresh parsley for a brighter, more herbal finish if you prefer a less earthy flavor profile.
  • Instead of Lemon juice, use Red wine vinegarTraditional Greek salads often use red wine vinegar for a deeper, more classic Mediterranean tang.
  • Instead of Olive oil, use Avocado oilIf you want a more neutral base that doesn't compete with the fresh vegetable flavors.

Frequently asked

Should I peel the tomatoes for Agourontomatosalata?

While optional, peeling the tomatoes creates a more refined, delicate texture that is traditional in many authentic Greek preparations.

Can I add feta cheese to this salad?

While the recipe is strictly vegan, you can add a vegan feta-style block or crumble to introduce a salty, tangy contrast to the tomatoes.

Why score the cucumber with a fork?

Scoring removes strips of the tough, waxy skin and creates a decorative edge that absorbs the dressing more effectively than a smooth cucumber slice.

Is this salad better served chilled or at room temperature?

This salad is best served at room temperature or slightly cool, as it allows the natural sweetness of the tomatoes to shine through better than when ice-cold.

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