Mediterranean Cucumber Salad (Printable)
Crisp cucumbers, tomatoes, olives, and feta in a zesty lemon-herb dressing. Ready in 15 minutes.
# 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
→ 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 and freshly ground black pepper, to taste
# Steps:
01 - In a large salad bowl, combine the sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives, and diced red bell pepper.
02 - Sprinkle the crumbled feta cheese and chopped fresh parsley over the vegetables. Add fresh dill if using.
03 - In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well blended.
04 - Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
05 - Adjust seasoning to taste and serve immediately, or refrigerate for 10–15 minutes to allow the flavors to meld together.
# Expert Advice:
01 -
- The dressing perfectly balances tangy lemon with rich olive oil, making every bite feel like a seaside vacation
- It comes together in literally fifteen minutes but tastes like something from a special restaurant
02 -
- Don't skip the chilling time, even though it's tempting to eat immediately—the flavors transform and deepen beautifully
- Add the dressing only about 15 minutes before serving, or the cucumbers will release too much water and get soggy
03 -
- If your cucumbers have thick skin or lots of seeds, peel them and scoop out the seeds with a spoon before slicing
- Let the red onion soak in cold water while you prep everything else to tame its bite