This fresh and light Mediterranean cucumber salad is perfect for summer gatherings and lunches. Made with tomatoes, English cucumber, olives, dairy-free feta, and a light vinaigrette dressing. Vegan and gluten-free.
1largeEnglish cucumber, ends trimmed, cut into 1-inch pieces - See Note 1
6ouncesgrape or cherry tomatoes, halved
½mediumred onion, thinly sliced
1small bunchradishes, thinly sliced, optional
1(15 oz) canchickpeas, 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.
½cupsliced black olives - or kalamata, if preferred
1 rounded tablespoonfinely chopped fresh parsley - plus more for garnish if desired
¾teaspoonfine sea salt or mineral salt
scant ½teaspoonItalian seasoning blend - or a combination of dried oregano and basil
½teaspoonfreshly 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 minutes to allow the flavors to marry.
Taste and adjust seasoning. Sprinkle with feta cheese and additional parsley and serve.
Notes
Note 1: No need to peel English cucumbers. You may also use smaller Persian cucumbers. These types are idea for salads because of the thinner, edible, crisp skins, which add flavor and lovely color. If you must use a common slicing cucumber it should be peeled.Note 2: for an oil-free dressing option, I highly recommend this Fat-free Italian Aquafaba Vinaigrette.Storage: cucumber salad is best enjoyed within 1 day.