Mediterranean Cucumber Salad
This mediterranean cucumber salad is a bright, flavorful dish made with crisp cucumbers, juicy cherry tomatoes, salty feta, briny olives, and a zesty lemon-oregano dressing. It’s quick to prep, easy to customize, and perfect for serving at family dinners, potlucks, or sunny afternoon lunches.
Equipment
- Large mixing bowl
- Small jar with lid (for dressing)
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Colander
- Clean towel or paper towels
Ingredients
Base Ingredients:
- 2 large English cucumbers diced
- 1 ½ cups cherry tomatoes halved
- ¼ cup red onion thinly sliced
- ⅓ cup Kalamata olives sliced
- ½ cup feta cheese crumbled
- ¼ cup fresh parsley chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 small garlic clove minced
- ¾ teaspoon dried oregano
- ½ teaspoon sea salt divided
- ¼ teaspoon freshly ground black pepper
Optional Add-Ins:
- ¾ cup canned chickpeas drained
- 1 ripe avocado diced
- ¼ cup roasted red peppers chopped
Instructions
- Dice cucumbers and sprinkle with half the salt. Let sit in a colander for 10 minutes, then pat dry.
- Prep remaining ingredients: halve tomatoes, slice onions and olives, chop parsley, and crumble feta.
- In a large bowl, combine cucumbers, tomatoes, onions, olives, parsley, and feta.
- In a small jar, combine olive oil, lemon juice, vinegar, garlic, oregano, remaining salt, and pepper. Shake well.
- Pour dressing over the salad and gently toss until evenly coated.
- Taste and adjust seasoning. Chill for 20 minutes if time allows, then serve.
Notes
For best texture, don’t skip salting and draining the cucumbers - it helps keep the salad crunchy. This dish contains dairy (feta cheese), which can be left out or swapped for a dairy-free version if needed.