Cucumber Tomato Salad (Αγγουροντομάτα) — Greek tomato and cucumber with olive oil and oregano
Aggourontomata is a classic Greek village salad of ripe tomatoes and crisp cucumber dressed simply with olive oil and oregano. It’s a staple meze and summer side, celebrating peak produce with minimal handling.
Printable Recipe Card
Servings: 4 · Total: 15 min · Difficulty: easy
Ingredients (quick list)
- 500 g ripe tomatoes (cut into 2.5 cm wedges)
- 300 g English cucumber (halved lengthwise and sliced 6 mm thick)
- 80 g red onion (thinly sliced)
- 30 ml extra-virgin olive oil (about 2 tbsp)
- 10 ml red wine vinegar (about 2 tsp)
- 2 tsp dried Greek oregano (rubbed between fingers to bloom)
- 4 g sea salt (about 3/4 tsp)
- 0.5 tsp black pepper (freshly ground)
Steps (summary)
- Cut the tomatoes into sturdy wedges and place them in a wide serving bowl so they don’t crush. Slice the cucumber and red onion…
- In a small cup, whisk the olive oil with the red wine vinegar until it looks slightly emulsified. Sprinkle in the salt, pepper,…
- Pour the dressing evenly over the salad, aiming to coat the tomatoes without breaking them. Toss gently with your hands or two…
- Let the salad stand for 5 minutes at room temperature so the tomatoes release a little juice and the oregano perfumes the oil.…
Cultural Background
Aggourontomata is a humble Greek summer salad found on family tables and seaside tavernas, built around peak tomatoes, cucumber, and good olive oil. Its simplicity reflects the Mediterranean tradition of letting seasonal produce and oregano do the talking.
Equipment
💡 Tips
- Use fully ripe, fragrant tomatoes; underripe tomatoes will taste watery even with the correct salt and oil.
- Salt the salad only after cutting; salting whole tomatoes in advance can make the flesh mealy.
- If your tomatoes are very sweet, increase vinegar to 15 ml to keep the balance bright and Greek-style.
⚠️ Common Mistakes
❌ Over-tossing until the tomatoes collapse and the salad turns pulpy.
✅ Fix: Use large wedges and toss gently for only a few seconds, stopping as soon as the oil coats everything.
❌ Using stale oregano that tastes dusty and bitter.
✅ Fix: Replace oregano if it has little aroma; rub it between your fingers before adding to bloom the essential oils.
❌ Chilling tomatoes too long, muting flavor.
✅ Fix: Keep tomatoes at room temperature and refrigerate only leftovers; if chilled, let sit 15 minutes before serving.
🧊 How to Store
Store leftovers in an airtight container in the refrigerator for up to 24 hours. The vegetables will release liquid and soften; drain excess juice and refresh with 5 ml olive oil and a pinch (0.5 g) salt before serving cold.
📅 Make Ahead
Slice the onion and cucumber up to 12 hours ahead and refrigerate separately in airtight containers. Cut tomatoes and dress the salad no more than 20 minutes before serving to keep the texture crisp and the flavor bright.
🍽️ Pairs Well With
- Grilled fish
- souvlaki
- crusty bread
- feta
- olives
- fried zucchini
Regional Variations
- Island-style: add 60 g capers and 80 g kalamata olives for a brinier profile.
- Taverna-style: top with 120 g feta and 1 tsp dried oregano, then drizzle an extra 10 ml olive oil.
- Village-style: omit vinegar and rely on tomato juices, increasing salt to 5 g for balance.
Ingredients
- 500 gripe tomatoes (cut into 2.5 cm wedges)
- 300 gEnglish cucumber (halved lengthwise and sliced 6 mm thick)
- 80 gred onion (thinly sliced)
- 30 mlextra-virgin olive oil (about 2 tbsp)
- 10 mlred wine vinegar (about 2 tsp)
- 2 tspdried Greek oregano (rubbed between fingers to bloom)
- 4 gsea salt (about 3/4 tsp)
- 0.5 tspblack pepper (freshly ground)
🔄 Substitutions
- red wine vinegar→ white wine vinegar
- English cucumber→ Persian cucumbers
- dried Greek oregano→ dried marjoram
Instructions
- 1
Cut the tomatoes into sturdy wedges and place them in a wide serving bowl so they don’t crush. Slice the cucumber and red onion and add them on top, keeping the pieces fairly large for a rustic Greek texture.
- 2
In a small cup, whisk the olive oil with the red wine vinegar until it looks slightly emulsified. Sprinkle in the salt, pepper, and oregano, rubbing the oregano between your fingers first to release its aroma.
- 3
Pour the dressing evenly over the salad, aiming to coat the tomatoes without breaking them. Toss gently with your hands or two large spoons for 10–15 seconds, then stop as soon as everything is glossy.
- 4
Let the salad stand for 5 minutes at room temperature so the tomatoes release a little juice and the oregano perfumes the oil. Serve immediately, making sure to spoon some of the tomato-oregano juices over each portion.
🪪 Recipe Passport
Cultural Background
Aggourontomata is a humble Greek summer salad found on family tables and seaside tavernas, built around peak tomatoes, cucumber, and good olive oil. Its simplicity reflects the Mediterranean tradition of letting seasonal produce and oregano do the talking.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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