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    You are here: Home » Meal Type » Salads » Mediterranean Cucumber Salad

    Mediterranean Cucumber Salad

    5 from 1 vote
    May 10, 2023 by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    Mediterranean cucumber salad in a large white serving bowl on a concrete background with a striped linen napkin and small wood bowl filled with salt and pepper for seasoning; title bar at the top reads "mediterranean cucumber tomato salad".
    Top - side view, gold serving spoons tucked into a white serving bowl of mediterranean cucumber salad; bottom - a small serving bowl filled with mediterranean cucumber salad surrounded by a large serving bowl, striped linen napkin, and small seasoning bowl with salt and pepper.

    Who says a good Greek salad needs lettuce? Ditch the romaine and you’ve still got the rest of the best veggies – ripe tomatoes, zesty red onion, briny Kalamata olives, and crisp English cucumber. Mediterranean Cucumber Salad is bright and bold, and we love the fresh herb vinaigrette with just a hint of mint!

    Mediterranean cucumber salad in a large white serving bowl on a concrete background with a striped linen napkin and small wood bowl filled with salt and pepper for seasoning.
    Jump to:
    • Mediterranean Flavors Make the Best Salads!
    • What are English Cucumbers?
    • How to Make Our Mediterranean Cucumber Salad
    • Chef’s Tips!
    • Can I Use Dried Herbs Instead of Fresh?
    • Can I Replace the Kalamata Olives?
    • Make It Your Way
    • How Long Does Cucumber Salad Last?
    • Recipe

    Some reach for sushi rolls. Perhaps you prefer pickles. Others enjoy the crusts cut off their cucumber sandwiches at tea time. No matter how you take your cukes, I salute you. But my personal favorite cucumber recipes are all salads.

    Not any one in particular, mind you. I love the cool crunch in all kinds of ways. A simple salad of cucumber, tomato, and avocado is one of my favorite companions for a hearty sandwich at lunch. Burgers and dogs love a side of creamy cucumber salad with tangy dill dressing. And refreshing strawberry cucumber salad goes great with grilled chicken.

    However, if I had to settle on one cucumber salad to rule them all… well, I probably couldn’t choose just one. But I could narrow the playing field, and this bright and earthy mediterranean cucumber salad for sure makes the cut.

    Side view, gold serving utensils tucked into a bowl of mediterranean cucumber salad with cucumbers, tomatoes, red onion, kalamata olives, and a fresh herb vinaigrette.

    Mediterranean Flavors Make the Best Salads!

    Unless you count Whole30 January as a diet (I consider it a “reset”), I don’t do diets. I don’t judge, but I don’t partake. Too much food, too little time. But if I did, I’d 100% be on the Mediterranean Diet. I mean, I kind of already am. Part time, at least. Practically full time in the summer.

    Fresh vegetables, whole grains, healthy fats, and red wine? Sign me up! And the flavors? Bright and bold. Simple ingredients that taste like they were made for each other no matter the combination.

    So, even if you are the dieting type, the good news is you aren’t sacrificing satisfaction when you indulge in any number of delicious Mediterranean-style salads.

    If you’re looking for some bulk, orzo pasta salad or mediterranean chickpea salad fit the profile. For a more veggie-forward dish, cauliflower tabbouleh is even better than the real thing. But if you specifically want a cucumber-forward salad, then Mediterranean cucumber salad is the way to go!

    English cucumbers divided into quarters and then thinly sliced on a white cutting board.

    What are English Cucumbers?

    While we don’t love that they’re usually encased in the clingiest cling wrap ever, English cucumbers – also known as European cucumbers – are our #1 pick for cucumber recipes. We do love that they’re long and lean, so they yield a more uniform cut for a more balanced bite of salad.

    English cukes have thin skins (hence the plastic protection), so they don’t require peeling. And like “seedless” watermelons, any scant seeds that do exist are small, tender, and barely noticeable, so no scooping! (If you have to swap for a North American cucumber, we recommend you both peel and seed before slicing.)

    How to Make Our Mediterranean Cucumber Salad

    Simple summer vegetables tossed in a fresh herb vinaigrette make Mediterranean Cucumber Salad an easy choice for an easy side salad. Chop cherry tomatoes, red onion, Kalamata olives, and crisp English cucumber to bite size for the perfect forkful. Marinate in the fridge for an hour for the perfect flavor.

    Olive oil, white wine vinegar, fresh parsley, fresh mint, salt, and pepper in a large glass mixing bowl.
    Side view, fresh herb vinaigrette in a large glass mixing bowl with a whisk.
    Chopped cucumbers, sliced tomatoes, sliced Kalamata olives, and finely chopped red onion in a large glass mixing bowl.
    Freshly tossed mediterranean cucumber salad in a large glass mixing bowl with wood serving utensils.
    1. Whisk together dressing ingredients in a mixing bowl until combined.
    2. Toss vegetables in dressing until well combined and evenly coated.
    3. Adjust seasoning to taste.
    4. Chill in the fridge for 1 hour. Serve chilled or room temperature.

    Chef’s Tips!

    • There’s no “cooking” in this recipe, so our very best tip is to source the freshest, best quality ingredients for best flavor!
    • Use extra virgin olive oil, not regular cooking olive oil. Extra virgin olive oil is less refined with a fruit-forward, robust flavor – it’s perfect in salads.
    • Halve the tomatoes and olives for smaller, manageable bites.
    • Be sure to use English or Persian cucumbers! American cucumbers have tough skins and bitter seeds. If using American cucumbers, peel and seed them first.
    • Give the salad an hour or so to marinate before serving to allow the flavors to meld.
    • Red wine vinegar can be substituted for the white wine vinegar called for in the recipe card.
    Side view two small bowls of one large serving bowl filled with  mediterranean cucumber salad on a concrete background with a striped linen napkin to the side.

    Can I Use Dried Herbs Instead of Fresh?

    Dried herbs aren’t ideal, and fresh are strongly preferred both for their flavor and texture. If you can’t find fresh mint, try doubling the parsley or swapping the mint for another earthy green herb like dill.

    Can I Replace the Kalamata Olives?

    First let’s talk about why we love Kalamata olives so much! Named for the city in Greece where they’re cultivated, Kalamata are a deep shade of aubergine and have a velvety, almost-meaty texture. We love their complex flavor – they’re at once briny (salty), rich, and slightly fruity.

    That being said, Kalamata olives have a pronounced flavor that isn’t universally loved. If you don’t love them as much as we do, swap them for black or green olives – just make sure they’re pitted! Dig into everything you want to know (and didn’t even know you wanted to know!) about olives and the mediterranean diet.

    Make It Your Way

    • Add Plant-Based Protein: add 1 can of drained and rinsed chickpeas
    • Add Cheese: add 4 ounces of crumbled feta cheese or 8 ounces of fresh mozzarella pearls
    • Make it a Meal: Stuff into a whole wheat pita pocket and top with a dollop of greek yogurt to go from salad to hearty sandwich.

    How Long Does Cucumber Salad Last?

    Mediterranean cucumber salad will remain fresh in a sealed container in the fridge for about 2 days; by day three it will start to lose its crunch.

    This cucumber recipe easily halves (and doubles!) so feel free to adjust the serving size to suit your needs.

    Side view, gold serving spoons tucked into a white serving bowl of mediterranean cucumber salad with a striped linen napkin in the foreground and salt and pepper in a small wood bowl in the background.

    Did you make this mediterranean cucumber salad? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Mediterranean cucumber salad in a large white serving bowl on a concrete background with a striped linen napkin to the side.

    15-Minute Mediterranean Cucumber Salad

    5 from 1 vote
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Simple summer vegetables tossed in a fresh herb vinaigrette make Mediterranean Cucumber Salad an easy choice for an easy side salad. Chop cherry tomatoes, red onion, Kalamata olives, and crisp English cucumber to bite size for the perfect forkful. Marinate in the fridge for an hour for the perfect flavor.
    Prep Time: 15 minutes mins
    Marinating Time: 1 hour hr
    Total Time: 1 hour hr 15 minutes mins
    Servings : 6
    Calories: 154

    Ingredients

    • 3 tbsp extra virgin olive oil
    • 3 tbsp white wine vinegar
    • ¼ c finely chopped mint
    • ¼ c finely chopped parsley
    • ½ tsp kosher salt
    • ½ tsp ground pepper
    • 2 english/seedless cucumbers, quartered and sliced to ½”
    • 1 pint grape or cherry tomatoes, halved
    • 1 c halved kalamata olives
    • 1 c finely diced red onion, about half a large onion

    Instructions

    • Combine the olive oil, white wine vinegar, mint, parsley, salt and pepper in a large mixing bowl. Whisk until the dressing is combined.
    • Add the cucumbers, tomatoes, olives, and red onion. Toss until the ingredients are well combined and evenly coated with the dressing.
    • Taste for seasoning and adjust the vinegar, salt, or pepper until the flavor sings. Transfer to the fridge and chill for 1 hour to allow the flavors to meld. Serve chilled or room temperature, and enjoy!

    Nutrition Information

    Serving: 1heaping cup, Calories: 154kcal (8%), Carbohydrates: 8g (3%), Protein: 1g (2%), Fat: 13g (20%), Saturated Fat: 2g (10%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 527mg (22%), Potassium: 89mg (3%), Fiber: 1g (4%), Sugar: 2g (2%), Vitamin A: 15% (15%), Vitamin C: 13% (13%), Calcium: 2% (2%), Iron: 3% (3%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

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    Filed Under: Gluten Free, Grain Free, Salads, Spring Recipes, Summer Recipes, Vegan, Vegetarian

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