Go Back
Mediterranean Cucumber Salad Recipe for Quick Weeknights
Emily

Mediterranean Cucumber Salad Recipe for Quick Weeknights

This vibrant, no-cook salad combines crisp cucumbers, sweet tomatoes, briny olives, and fresh herbs for a quick, authentic Mediterranean dish. Perfect for busy weeknights or casual gatherings, it’s a refreshing, effortless meal that brings bold flavors to the table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 240
Ingredients Method Notes

Ingredients
  

  • English Cucumber - 3 cups diced, seeds removed
  • Tomatoes - 2 cups diced, cherry or grape variety
  • Red Onion - 1 cup diced, ½ medium onion
  • Kalamata Olives - 2/3 cup sliced, drained
  • Feta Cheese - 1 cup crumbled
  • Fresh Mint - 1½ tbsp chopped
  • Fresh Basil - 1½ tbsp chopped
  • Olive Oil or Avocado Oil - 3 tbsp
  • Red Wine Vinegar - 2 tbsp
  • Garlic Powder - ¼ tsp
  • Salt and Pepper - to taste
  • Dijon Mustard - 1 tsp, optional for dressing thickness

Method
 

  1. Trim and halve cucumbers lengthwise
  2. Use a spoon to remove seeds completely
  3. Quarter each half and dice into ¼" cubes
  4. Dice cherry tomatoes until small
  5. In a bowl, whisk together oil, vinegar, Dijon mustard (if using), garlic powder, and salt/pepper until emulsified
  6. Combine cucumber, tomatoes, red onion, and olives in a large bowl
  7. Drizzle dressing over the salad and toss gently
  8. Top with feta cheese and fresh herbs
  9. Chill for 10 minutes before serving to let flavors meld

Notes

Use a sharp chef’s knife to dice delicate English cucumbers without bruising
Frozen herbs work as a substitute; refrigerated herbs are not recommended
For a vegan option, substitute crumbled tofu or a plant-based feta
Salad can be refrigerated for up to 2 days in an airtight container