Mediterranean Cucumber Salad (Printable)
Crisp cucumbers, cherry tomatoes, red onion, olives, and feta in a zesty lemon-herb dressing.
# 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 tbsp fresh dill, chopped (optional)
→ Dressing
09 - 3 tbsp extra virgin olive oil
10 - 2 tbsp fresh lemon juice
11 - 1 garlic clove, minced
12 - 1 tsp dried oregano
13 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - In a large salad bowl, combine the sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, pitted and halved Kalamata olives, and diced red bell pepper.
02 - Add the crumbled feta cheese, chopped fresh parsley, and fresh dill (if using) to the bowl with the vegetables.
03 - In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and freshly ground black pepper until well blended.
04 - Pour the dressing over the salad and toss gently to combine. Adjust seasoning to taste and serve immediately, or chill for 10–15 minutes to allow the flavors to meld.
# Expert Advice:
01 -
- Ready in fifteen minutes flat with zero cooking required
- Gets better as it sits, making it perfect for meal prep
- That briny feta and bright lemon combination is absolutely addictive
02 -
- Don't skip the chilling time—the transformation in flavor is worth the wait
- English cucumbers with thin skins mean no peeling required
- The salad keeps well for two days in the fridge, though the cucumbers will release more liquid
03 -
- Use a box grater to thinly slice the onion if you want it almost imperceptible
- Make double the dressing and keep it in a jar for quick weekday salads
- Room temperature vegetables absorb dressing better than cold ones