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Mediterranean cucumber salad is a great side dish for just about any meal, bringing together crisp cucumbers, juicy tomatoes, briny olives, and creamy feta. Tossed in a simple yet flavorful lemony dressing of olive oil, lemon juice, and oregano, this salad is a perfect balance of bright and tangy flavors.
Every bite of this cucumber salad delivers a refreshing crunch, making it an ideal side dish for any meal. Whether you’re looking for a light lunch, a side for grilled meats, or a quick addition to your table, this salad checks all the boxes. Best of all, you can prepare it in just 15 minutes!
This salad pairs well with all sorts of Mediterranean and Middle Eastern dishes. If you love fresh and simple salads, be sure to check out my cucumber tomato avocado salad, Shirazi salad, maroulosalata, Middle Eastern chopped salad, cabbage pomegranate salad, and Greek pasta salad.
Recipe Highlights
Cultural Influence: Mediterranean cuisine
Flavor Profile: A refreshing combination of crisp cucumbers, juicy tomatoes, briny olives, and creamy feta, all brought together with a zesty lemon and olive oil dressing
Cooking Techniques: Simple chopping and mixing
Skill Level: Beginner-friendly
Ingredients and Substitutes
Cucumbers: I use Persian cucumbers as they are best for their crisp texture and thin skin, but you can use English cucumbers as well. If using other varieties of cucumbers, peel them and remove the seeds to avoid excess moisture.
Tomatoes: I prefer Roma tomatoes as they hold their shape well and I remove seeds to prevent a watery salad. You can use cherry tomatoes or grape tomatoes for a sweeter, juicier bite.
Olives: I use a combination of green and black known as Kalamata olives to add depth, but you can use just one type if preferred. Just make sure they are pitted. For a milder option, try Castelvetrano olives.
Red Onion: Soak the chopped onion in cold water for 10 minutes to remove its sharp spice bite. For this recipe, green onion works as well for a milder flavor.
Parsley and Dill: Fresh herbs are key for brightness, but if you’re out of dill, you can use fresh mint or basil for a different twist.
Feta Cheese: Get a block feta and crumble it yourself for the best texture. If you need a dairy-free option, try a plant-based feta substitute.
Oregano: Dried oregano is traditional, but thyme, rosemary, or za’atar can add an aromatic touch.
Olive Oil: Use high-quality extra virgin olive oil for the best flavor.
Lemon Juice: Fresh lemon juice is ideal for brightness.
How to Make Mediterranean Cucumber Salad
Prepare the Vegetables
Start by dicing the Persian cucumbers into small bite-sized pieces. Chop the Roma tomatoes, ensuring you remove the seeds to keep the salad fresh and not watery.
Then, finely chop the red onion. Soak it in cold water for 10 minutes if desired to make it a little less sharp.
Chop the parsley and dill, but don’t obsess if your pieces are a little rough – we want pieces just small enough to spread into every bit of the salad.
Combine the Salad
Add the chopped cucumbers, tomatoes, red onion, green and black olives, parsley, and dill in a large bowl.
Make the Dressing
Add in olive oil and fresh lemon juice. Then, sprinkle dried oregano and kosher salt.
Toss the dressing and the salad ingredients gently to combine, ensuring every ingredient is well coated.
Add the Feta
Crumble the feta cheese over the salad and gently fold it in, making sure not to break it down too much.
Serve and Enjoy
Let the salad sit for 5-10 minutes to allow the flavors to meld. Serve immediately or chill for a more refreshing taste.
Recipe Tips
Chop Evenly: You’ll get the best texture if you can try to chop and dice the vegetables into relatively even sizes – but don’t obsess over this if you’re still working on your knife skills!
Toss Gently: Since feta cheese is delicate, mix the other ingredients first, then add the feta at the end to keep it from crumbling too much.
Let It Marinate: While this salad is delicious right away, letting it sit for 15-20 minutes allows the flavors to meld together.
Customize the Dressing: If you want an extra punch of flavor, add a splash of red wine vinegar or a teaspoon of sumac for tanginess.
Chill Before Serving: For maximum refreshment, refrigerate the salad for about 30 minutes before serving.
Variations
This Mediterranean tomato cucumber salad is a simple yet versatile dish. While the classic version is perfect as-is, there are a few variations you can try to suit different preferences:
Add Chickpeas: For extra protein and heartiness, toss in a cup of canned and drained chickpeas.
Vegan Salad: You can skip the cheese or use plant-based feta for a dairy-free option.
Include Crunch: Toss in some toasted pine nuts, walnuts, or sunflower seeds for an added crunch.
Make it Spicier: If you enjoy a bit of heat, add thinly sliced jalapeños.
Serving Suggestions
This salad pairs beautifully with a variety of Mediterranean and Middle Eastern dishes. Here are some great pairing ideas:
Grilled Meats and Seafood: Serve alongside chicken shawarma, kofta kebabs, or grilled branzino for a fresh and zesty complement.
Rice Dishes: Pair it with chicken mandi, Persian saffron rice, or machboos (kabsa chicken and rice).
Dips and Spreads: Enjoy it with muhammara, hummus, or baba ganoush, along with warm pita bread.
Light Lunch or Mezze: Serve as part of a Mediterranean mezze platter with falafel, stuffed grape leaves, and tzatziki.
How to Store Mediterranean Cucumber Salad
Refrigerating: Store the salad in an airtight container in the fridge for up to 2 days. The cucumbers and tomatoes release moisture over time, so it’s best enjoyed fresh.
Keep the Dressing Separate: If you plan to make the salad ahead of time, store the chopped veggies separately and add the dressing just before serving to prevent sogginess.
Refreshing Leftovers: If the salad has been sitting for a while, drain any excess liquid and add a bit of fresh lemon juice and olive oil to revive the flavors.
Avoid Freezing: This salad does not freeze well due to the high water content of cucumbers and tomatoes, which become mushy when thawed.
Frequently Asked Questions
No, you don’t need to peel the cucumbers for this salad if you’re using Persian or English cucumbers. Their thin skin adds a nice crunch and extra nutrients. However, if you’re using regular garden cucumbers, the skin can be thicker and slightly bitter, so peeling them might be a good option for a smoother texture.
Fresh parsley and dill give the best flavor, but if needed, you can use 1 teaspoon of dried parsley and ½ teaspoon of dried dill instead.
Yes! This salad pairs well with grilled chicken, shrimp, or chickpeas for extra protein.
Yes. Chop all the ingredients in advance, crumble the feta and store them separately in the fridge. Combine and add the dressing just before serving for the freshest taste.
More Refreshing Salad Recipes
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Mediterranean Cucumber Salad
Ingredients
- 6 Persian cucumbers, chopped into small pieces
- 2 Roma tomatoes, chopped
- 1/4 cup green olives, chopped
- 1/4 cup kalamata olives , chopped
- ½ red onion, chopped
- ½ cup parsley, chopped
- ½ cup dill, chopped
- ½ cup feta, crumbled
- 1 teaspoon oregano
- 2 tablespoons olive oil
- 1 lemon, juice of
- ½ teaspoon kosher salt
Instructions
- Dice the Persian cucumbers into small bite-sized pieces. Chop the Roma tomatoes, ensuring you remove the seeds to keep the salad fresh and not watery.
- Place the cucumber in a large bowl. Add in the tomatoes, red onion, parsley, dill, green and kalamata olives. Toss everything gently a few times.
- Add in olive oil and fresh lemon juice. Then, sprinkle dried oregano and kosher salt.
- Toss the dressing and the salad ingredients gently to combine, ensuring every ingredient is well coated.
- Crumble the feta cheese over the salad and gently fold it in.
- Let the salad sit for 5-10 minutes to allow the flavors to meld. Serve immediately or chill for a more refreshing taste.
Video
Notes
- Chop Evenly: For the best texture in every bite, dice all the vegetables into uniform sizes, ensuring a well-balanced salad.
- Toss Gently: Since feta cheese is delicate, mix the other ingredients first, then add the feta at the end to keep it from crumbling too much.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
