Mediterranean Cucumber Salad (Print)
Crisp cucumbers, cherry tomatoes, Kalamata olives and feta tossed in lemon-olive dressing for a Mediterranean salad.
# What You’ll Need:
→ Vegetables
01 - 2 large cucumbers, sliced
02 - 1 cup cherry tomatoes, halved
03 - 1/4 red onion, thinly sliced
04 - 1/2 cup Kalamata olives, pitted and halved
05 - 1/2 red bell pepper, diced
→ Dairy
06 - 1/2 cup feta cheese, crumbled
→ Fresh Herbs
07 - 1/4 cup fresh parsley, chopped
08 - 1 tablespoon fresh dill, chopped (optional)
→ Dressing
09 - 3 tablespoons extra virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 garlic clove, minced
12 - 1 teaspoon dried oregano
13 - Salt, to taste
14 - Freshly ground black pepper, to taste
# How To Make:
01 - Place the sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives, and diced red bell pepper into a large salad bowl.
02 - Sprinkle crumbled feta cheese, chopped parsley, and chopped dill over the vegetables.
03 - In a small bowl or jar, whisk together extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until fully emulsified.
04 - Pour the prepared dressing over the salad mixture and toss gently to ensure even distribution of flavors.
05 - Season with additional salt and pepper if needed. Serve immediately, or refrigerate for 10 to 15 minutes to allow flavors to meld before serving.
# Expert Tips:
01 -
- This salad comes together faster than you can find your favorite lunch spot—plus you can sneak bites straight from the bowl when no one’s looking.
- It’s endlessly customizable and never gets boring: throw in extra herbs, change up the cheese, or serve it with whatever you’re grilling tonight.
02 -
- If you overdress the salad, the veggies can get soggy fast—pour gradually and taste as you go.
- I once forgot to pit a few olives and someone nearly broke a tooth—always double-check before tossing them in.
03 -
- If you have leftover salad, drain off any liquid and add a handful of fresh greens to revive it the next day.
- The secret to the best texture is cutting everything into bite-sized, even pieces—no awkward mouthfuls.