Mediterranean Cucumber Salad
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This Mediterranean Cucumber Salad is crisp, bright, and bursting with feta, olives, herbs, and a zesty Italian dressing. The perfect fresh side dish – ready in 15 minutes.
If you love this recipe, you should try my Greek Orzo Salad Recipe. Serve with my Greek yogurt marinade for chicken.
Quick Look: Mediterranean Cucumber Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Servings: 6 servings
- Dietary Info: Gluten-free, vegetarian, Mediterranean diet friendly
- Method: Chopped salad
- Technique: Tossed fresh salad
- Flavor/Texture: Crisp, tangy, herbaceous, salty, refreshing
Why You’ll Love This Family Favorite!
This Mediterranean cucumber salad is the kind of recipe you make once and immediately memorize. Crisp cucumbers, juicy tomatoes, briny olives, creamy feta, and fresh herbs are tossed in a bold homemade Italian dressing that tastes like sunshine in a bowl. It’s bright, refreshing, and comes together in minutes, the perfect side and great addition to grilled meats, pasta, or a simple summer lunch.
Serve with Garlic Honey Lemon Grilled Chicken, Easy Italian Grilled Eggplant , or Perfect Grilled Filet Mignon
Made With Amore,
Table of Contents
Simple Ingredients
Made with simple ingredients and fresh flavors, this is Mediterranean cooking at its best.
- English Cucumbers: Crisp, mild, and less watery than regular cucumbers
- Cherry or Grape Tomatoes: Sweet bursts of flavor that balance the tangy dressing
- Red Onion: Adds sharpness and crunch
- Kalamata Olives: Salty and briny, essential Mediterranean flavor
- Feta Cheese: Creamy, tangy, and slightly salty
- Zesty Italian Dressing (Homemade)
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Add Protein: Add chickpeas or chicken. Try my White Beans and Tuna Salad next time!
- Switch the Cheese: Swap feta for goat cheese for a creamier flavor. Try my Berry Goat Cheese Salad with Honey Citrus Dressing.
- Greek Twist: Use dill instead of mint for a Greek-style twist.
- Full Meal: Add quinoa to turn it into a full meal. You’ll like my Roasted Veggie Grain Bowl.
How to Make Mediterranean Cucumber Salad
This Mediterranean cucumber salad is the kind of recipe you make once and immediately memorize- so good and easy! Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Dice the cucumbers into bite-sized pieces. Halve the cherry tomatoes and finely dice the red onion. In a large bowl, combine the cucumbers, tomatoes, red onion, sliced Kalamata olives, parsley, and mint. Sprinkle the crumbled feta cheese over the top
- In a small bowl or mason jar, whisk together the olive oil, red wine vinegar (or lemon juice), minced garlic, Dijon mustard, Italian seasoning, salt, and pepper until well emulsified. Pour the dressing over the cucumber mixture and gently toss until everything is evenly coated.
- Lightly toss the salad.
- Allow the salad to sit for 10–15 minutes before serving so the vegetables absorb the dressing. Finish with fresh mint and an extra drizzle of olive oil if desired. Serve chilled from the fridge or at room temperature.
Mediterranean Cucumber Salad FAQ’s
Yes. You can prepare it up to 24 hours in advance. Keep it refrigerated and add the feta right before serving for the best texture.
Yes! Leave out the feta cheese to make this recipe dairy-free.
Store leftover salad in an airtight container in the refrigerator for up to 3 days.
For the best texture, keep the feta separate and add it just before serving if making ahead.
Serving Suggestions
You’ll love it with my Longhorn Steakhouse Redrock Grilled Shrimp Recipe or Lamb Chops Marinade Recipe (with Garlic and Rosemary). A side of falafel, pita wraps, or my Orzo with Roasted Vegetables and Parmesan. Try my Lemon Tiramisu Recipe with Lemon Curd for dessert.
My Pro Tips
Recipe Tips
- Use English or Persian cucumbers (they have fewer seeds)
- Dice cucumbers evenly so the dressing coats each piece
- Let the salad rest 10–15 minutes before serving
- Add feta last to keep it creamy and intact
More Mediterranean Recipes You’ll Love
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Mediterranean Cucumber Salad
Ingredients
Salad
- 3 cups diced English cucumber, about 2 large English cucumbers or several Persian cucumbers
- 2½ cups cherry or grape tomatoes, halved
- ½ cup red onion, finely diced
- 1 cup Kalamata olives, drained and sliced
- 1 cup feta cheese, crumbled
- 2 tablespoons fresh mint, finely chopped
- 3 tablespoons fresh parsley, finely chopped
Zesty Italian Dressing
- ¾ cup extra-virgin olive oil
- 4 tablespoons red wine vinegar or fresh lemon juice
- 1 clove garlic, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
For Garnish
- Extra fresh mint leaves
Instructions
- Prepare the vegetables. Dice the cucumbers into bite-size pieces. Halve the cherry tomatoes and finely dice the red onion.
- Build the salad base. In a large mixing bowl, combine the cucumbers, tomatoes, red onion, sliced Kalamata olives, parsley, and mint.
- Make the dressing. In a small bowl or mason jar, whisk together the olive oil, red wine vinegar (or lemon juice), minced garlic, Dijon mustard, Italian seasoning, salt, and pepper until well emulsified.
- Dress the salad. Pour the dressing over the cucumber mixture and gently toss until everything is evenly coated.
- Add the feta. Sprinkle the crumbled feta cheese over the top and lightly toss once more.
- Let the flavors develop. Allow the salad to sit for 10–15 minutes before serving so the vegetables absorb the dressing.
- Garnish and serve. Finish with fresh mint and an extra drizzle of olive oil if desired. Serve chilled or at room temperature.
Notes
- Use English or Persian cucumbers (they have fewer seeds)
- Dice cucumbers evenly so the dressing coats each piece
- Let the salad rest 10–15 minutes before serving
- Add feta last to keep it creamy and intact
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
