Mediterranean Cucumber Salad (Printable)
Crisp cucumbers, tomatoes, olives and feta tossed in lemon-oregano olive oil dressing for a bright Mediterranean side.
# 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 (optional)
→ 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
# Directions:
01 - Place sliced cucumbers, cherry tomatoes, red onion, Kalamata olives, and diced red bell pepper in a large salad bowl.
02 - Incorporate crumbled feta cheese, chopped parsley, and dill into the bowl with the vegetables.
03 - In a small bowl or jar, whisk together extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper until fully emulsified.
04 - Pour the prepared dressing over the vegetable mixture and toss gently to coat all ingredients evenly.
05 - Adjust seasoning with additional salt or pepper as needed and serve immediately, or refrigerate for 10 to 15 minutes for enhanced flavor development.
# Expert Advice:
01 -
- This salad tastes like sunshine in a bowl and only takes about 15 minutes to pull together when hunger can’t wait.
- It’s bright, herby, and somehow always manages to impress everyone—even if you throw it together at the last minute.
02 -
- I once made the mistake of overdressing—less is definitely more because the veggies release water as they sit.
- Chilling the salad amplifies every flavor and makes each bite shockingly refreshing.
03 -
- Rinse onions in ice water to take away the sharpness without dulling their crunch.
- A little zest of lemon on top right before serving adds a little extra magic—a lesson I learned by happy accident.