Mediterranean cucumber salad is perfect for summer lunches and get togethers. It's simple to prepare, and the vibrant flavors and textures keep you coming back for more! With English cucumber, tomatoes, parsley, feta, and a simple Mediterranean vinaigrette, this a versatile chopped salad recipe to make again and again!
Why You'll Love It
The zesty flavors in this Mediterranean cucumber salad are some of our absolute favorites. The salty and briny olives and vegan feta mingle with cool and refreshing cucumber, tomatoes, and red onion. It's nutritious, light, delicious, and as lovely to look at as it is to eat!
I also love to add chickpeas for even more nutrition and make it more filling. You can also add pasta or a grain like farro or quinoa to transform this healthy Mediterranean salad into a light meal.
In addition to parsley, try it with other fresh herbs like mint or basil. No matter which herbs you decide to include, this Mediterranean cucumber salad pairs well with so many other dishes!
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Ingredients and Substitutions
- English cucumber - or hothouse; with their crisp, thin skins, these are ideal for salads and don't need to be peeled. Smaller Persian cucumbers are also perfect for salads.
- red onion - the fresher the better. Tip! If the onion seems too strong, soak it in ice cold water (after slicing) while you prepare the rest of the salad. Then drain and pat dry.
- tomatoes - cherry or grape are nice, though larger tomatoes are fine, too.
- feta cheese - I like to use my vegan feta cheese recipe, or use store-bought cheese to save time.
- olives - I chose sliced black olives, but pitted kalamata olives also taste great here.
- other veggie - I also included radishes since they're in season right now. Feel free to omit or replace with another fresh vegetable.
- chickpeas - cannellini beans are also great.
- fresh parsley - I like to add finely chopped curly parsley to both the dressing and the salad.
- dressing - the Mediterranean dressing comes together in a bowl. You'll need:
- olive oil
- red wine vinegar
- fresh garlic
- dried Italian seasoning (or oregano and basil)
- salt and pepper
See recipe card below for quantities and full instructions.
How to Make Mediterranean Cucumber Salad
- First, whisk together the dressing ingredients and set aside.
- Wash and chop the vegetables. Combine all of the veggies in a large bowl with the olives and chickpeas. Toss with the dressing and set aside for a few minutes to allow the flavors to mingle.
- Taste and adjust seasoning. Top with a generous amount of feta cheese and additional parsley, if desired.
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So simple and quick, right?! Enjoy right away or refrigerate until ready to serve.
Variations
- Oil-free: If you're one of my regular readers who enjoys oil-free recipes, simply replace the dressing in this recipe with my oil-free Italian dressing. It's equally as zesty and delicious and pairs beautifully with these ingredients. You'll also want to make my vegan feta cheese ahead of time, since most store-bought vegan cheeses contain oil.
- Gluten-free: Good news! This recipe is naturally gluten-free, so it's great for all types of eaters. If you'd like to make it more filling with additional carbohydrates, go with a bite-size gluten-free pasta, such as penne or rotini, or quinoa.
Equipment Needed
Another nice thing about this simple cucumber salad is that there's no special equipment required. All you need are a knife, cutting board, and mixing bowl.
FAQ
Mediterranean cucumber salad can be made several hours before serving. Though the leftovers will keep for 2-3 days in the fridge, due to the water content of the fresh ingredients and the vinegar in the dressing, it is best served the same day.
Cucumber salad tastes best cool but not ice cold. Also, note that since this recipe is dairy-free and plant-based, there is less concern about spoilage.
As written, this recipe makes enough salad for up to 6 or 7 people as a side dish. For larger gatherings I recommend doubling the recipe.
I hope you enjoy this Mediterranean cucumber salad! If you try the recipe be sure to comment below and let everyone know how it turned out!
More Healthy Summer Salads
Recipe
Mediterranean Cucumber Salad
Ingredients
- 1 large English cucumber, ends trimmed, cut into 1-inch pieces - See Note 1
- 6 ounces grape or cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- 1 small bunch radishes, thinly sliced, optional
- 1 (15 oz) can chickpeas, rinsed and drained - or approx 1 ¾ cups cooked chickpeas; if avoiding oil, save the aquafaba from the can for the fat-free Italian dressing linked in Notes.
- ½ cup sliced black olives - or kalamata, if preferred
- ½ cup crumbled vegan feta cheese - tap for a recipe or use store-bought
For the dressing:
- 2 tablespoons extra virgin olive oil - See Note 2
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced or zested
- 1 rounded tablespoon finely chopped fresh parsley - plus more for garnish if desired
- ¾ teaspoon fine sea salt or mineral salt
- scant ½ teaspoon Italian seasoning blend - or a combination of dried oregano and basil
- ½ teaspoon freshly cracked black pepper
Instructions
- In a small bowl whisk together the dressing ingredients. Set aside.
- In a large bowl, combine the cucumber, tomatoes, red onion, radishes, if using, chickpeas, and olives. Add dressing and toss. Set aside for 5-10 minutes to allow the flavors to marry.
- Taste and adjust the seasoning. Sprinkle with feta cheese and additional parsley and serve.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Susan says
This is so light and refreshing. Great way to use up garden cucumbers and tomatoes with a delicious outcome!
Kathy says
This recipe is an absolute win! Common ingredients, quick and easy to prepare, and so light, fresh, healthy, and delicious--especially on a hot summer day! I skipped the parsley (personal preference) and recommend kalamata over black olives. Definitely repeat-worthy!
Melanie Stern says
Made this today and it is what we like to call “a keeper”! My husband said it reminds him of when he lived in Israel. So healthy and delicious! FYI, I made the oil free version. Yummy 😋