Mediterranean Cucumber Salad | Fresh, Healthy & Ready in 10 Minutes
This Mediterranean Cucumber Salad is fresh, healthy, and packed with vibrant Mediterranean flavors. Crisp cucumber, juicy tomatoes, creamy feta, olives, and a simple homemade dressing come together in just 10 minutes.
Equipment
- Wooden cutting board
- Chef knife
- Lemon Juicer
- Ceramic grater plate
- Glass Mixing bowl
- Serving platter
- Salad serving spoons
Ingredients
For the salad:
- 2 large cucumbers diced
- 250 g 9 oz cherry tomatoes, halved
- 150 g 5 oz feta cheese, crumbled
- 100 g 3.5 oz black olives (Kalamata or similar)
- 1 small red onion finely sliced
- 2 tbsp capers small or large, or both – adds a salty, briny bite
- Fresh basil leaves optional – for a fresh Mediterranean aroma
For the lemon and olive oil vinaigrette:
- 4 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tsp dried oregano organic
- 1 small garlic clove minced
- Salt and freshly ground black pepper to taste
Instructions
Step 1: Prepare the vegetables
- Wash and chop the cucumber and tomatoes. Thinly slice the red onion and roughly chop the fresh basil.2 large cucumbers, 250 g 9 oz cherry tomatoes, halved, 1 small red onion
Step 2: Make the vinaigrette
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and black pepper until well combined.4 tbsp extra virgin olive oil, Juice of 1 lemon, 1 tsp dried oregano, 1 small garlic clove, Salt and freshly ground black pepper
Step 3: Assemble the salad
- Add the cucumber, tomatoes, onion, olives, capers, and basil to a large serving bowl. Pour over the dressing and gently toss everything together.100 g 3.5 oz black olives (Kalamata or similar), 2 tbsp capers
Step 4: Add the feta
- Scatter the crumbled feta over the top and lightly fold it through the salad.150 g 5 oz feta cheese, crumbled
- Step 5: Serve
- Serve immediately for maximum freshness or chill for 20 minutes to allow the flavors to develop.Fresh basil leaves
Notes
Expert Tips
- Use firm cucumbers - Persian or English cucumbers work particularly well because they have fewer seeds and thinner skins.
- Salt the cucumber if making ahead - A light sprinkle of salt helps draw out excess moisture and keeps the salad crisp.
- Use quality olive oil - Since the dressing is simple, a good extra virgin olive oil makes a noticeable difference.
- Add the feta last - Gently folding the feta into the salad helps it keep its shape.