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Fresh vegetable salad, low in calories, rich in vitamins.
In season: Spring · Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Tomato, Cucumber & Parsley Salad (120 g) has 34 calories. That works out to 28 calories per 100 g. It contains 6.1 g of carbs, 1.3 g of protein, 0.4 g of fat and 1.7 g of fiber. Its 216 µg of Vitamin K covers 180% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Tomato, Cucumber & Parsley Salad is a simple mix of chopped ripe tomato, crisp cucumber and finely cut parsley. There is no single fixed recipe: some versions add onion or a little dressing, while others let the fresh vegetables speak for themselves. The tomato is juicy and gently sweet, the cucumber cool and crunchy, and parsley brings a clean, herbal edge.
It works as a refreshing side for everyday meals, especially alongside grilled foods, or as part of a broader Mediterranean-style spread; serve it soon after mixing so the vegetables stay crisp. The salad is mostly vegetables and light in calories, with 28 calories per 100 g. For a lighter dressing, use lemon juice with just a small drizzle of olive oil.
Selected: 100 g
28
KCAL / 100G
Carbs
5.1g
· 2% DV
Protein
1.1g
· 2% DV
Fat
0.3g
· 0% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 74% · Protein 16% · Fat 10%
Vitamins
Vitamin K
180µg · 150% DV
Vitamin A
320µg · 36% DV
Vitamin C
18mg · 20% DV
Folate
36µg · 9% DV
Minerals
Potassium ⭐
270mg · 8% DV
Iron
1mg · 6% DV
Magnesium
15mg · 4% DV
Phosphorus
28mg · 4% DV
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 28 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.04g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
To make tomato, cucumber and parsley salad, chop ripe tomatoes and cucumber into bite-size pieces, then mix with finely chopped parsley. Add olive oil, lemon juice and salt just before serving so the vegetables stay crisp.
A simple lemon-and-olive-oil dressing suits tomato, cucumber and parsley salad best. Red-wine vinegar also works if you prefer a sharper taste; add the dressing shortly before serving to keep the vegetables from releasing too much liquid.
Tomato, cucumber and parsley salad gets watery because cut tomatoes and cucumbers release juice, especially after salt or dressing is added. Use firm produce, cut it shortly before eating, and season the salad at the table.
Yes, you can wash and dry the ingredients for tomato, cucumber and parsley salad ahead of time, but wait to chop and dress them. Pre-cut vegetables soften and release liquid, so assemble the salad close to serving.
No, you usually do not need to peel cucumber for tomato, cucumber and parsley salad; the skin adds texture. Wash it well and peel only if the skin is tough, bitter or waxed.
Yes, crumbled feta is a good addition to tomato, cucumber and parsley salad, bringing a salty, creamy contrast to the crisp vegetables. Taste before adding extra salt, since feta can season the whole bowl.
Not exactly. Israeli salad usually features finely diced tomato and cucumber, often with parsley and lemon, while tomato, cucumber and parsley salad can be cut more coarsely and varies by household. The names sometimes describe very similar salads.
Tomato, cucumber and parsley salad pairs well with grilled fish, chicken, kebabs, falafel or grain bowls. Its fresh, tangy flavor also balances richer dishes, so it works as a side rather than a complete meal on its own.
Tomato, cucumber and parsley salad is best eaten the day it is made. Refrigerate leftovers promptly in a covered container; once dressed, it may turn soft and watery, so drain excess liquid before serving again.
Tomato, cucumber and parsley salad can add fresh vegetables and volume to a meal, which may help make the meal more satisfying. It does not cause weight loss by itself; pair it with a protein-rich food for a more filling plate.
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Nutrition data compiled from USDA FoodData Central and scientific sources.