Mediterranean Cucumber Salad
Mediterranean Cucumber Salad
Ingredients
For the Salad
- 2 cucumbers, English or Persian, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 3/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (optional)
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the vegetables: Dice the cucumbers into bite-sized pieces. Halve the cherry tomatoes. Thinly slice the red onion. If not already pitted, pit and halve the Kalamata olives.
⏱️ 5 min
- 2
Chop the fresh herbs: Finely chop the fresh parsley and mint (if using).
⏱️ 2 min
- 3
Combine salad ingredients: In a large mixing bowl, combine the diced cucumbers, halved cherry tomatoes, sliced red onion, halved Kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint.
⏱️ 3 min
- 4
Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, freshly squeezed lemon juice, dried oregano, salt, and black pepper until well combined.
⏱️ 3 min
- 5
Dress and serve: Pour the dressing over the salad ingredients in the large bowl. Toss gently to ensure all ingredients are evenly coated. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 6
Serve immediately as a refreshing side dish, or chill in the refrigerator for at least 15 minutes to allow the flavors to meld before serving.
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Cucumber Salad
Ingredients
For the Salad
- 2 cucumbers, English or Persian, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 3/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (optional)
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the vegetables: Dice the cucumbers into bite-sized pieces. Halve the cherry tomatoes. Thinly slice the red onion. If not already pitted, pit and halve the Kalamata olives.
⏱️ 5 min - 2
Chop the fresh herbs: Finely chop the fresh parsley and mint (if using).
⏱️ 2 min - 3
Combine salad ingredients: In a large mixing bowl, combine the diced cucumbers, halved cherry tomatoes, sliced red onion, halved Kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint.
⏱️ 3 min - 4
Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, freshly squeezed lemon juice, dried oregano, salt, and black pepper until well combined.
⏱️ 3 min - 5
Dress and serve: Pour the dressing over the salad ingredients in the large bowl. Toss gently to ensure all ingredients are evenly coated. Taste and adjust seasoning if necessary.
⏱️ 2 min - 6
Serve immediately as a refreshing side dish, or chill in the refrigerator for at least 15 minutes to allow the flavors to meld before serving.