Mediterranean Cucumber & Olive Salad

Name: Mediterranean Cucumber & Olive Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 2 pcs cucumber (large, halved lengthwise and sliced into half-moons); 3 pcs tomato (medium, ripe, diced); 0.75 cup kalamata olives (pitted, halved); 0.5 pcs red onion (medium, thinly sliced); 100 g feta cheese (crumbled or cubed); 3 tbsp parsley (fresh, roughly chopped); 2 tbsp olive oil (extra virgin); 2 tbsp lemon juice (freshly squeezed); 1 tsp dried oregano; 1 pinch salt; 1 pinch black pepper (freshly cracked)

RATING

0.0/5

TASTE SCORE

8/10

Crisp cucumber and briny olives tossed with juicy tomatoes and fresh herbs in a bright lemon dressing. This refreshing Mediterranean side salad comes together in minutes and adds a tangy, crunchy contrast to grilled meats, fish, or warm pita bread.

PREP

15m

COOK

SERVES

1 CUP

244 cal

SERVINGS

METHOD · 5 STEPS

prep
Slice the cucumber and vegetables.
1.Halve cucumbers lengthwise and slice into half-moons about 1 cm thick.
2.Dice tomatoes into bite-sized chunks.
3.Thinly slice the red onion into half-rings.
4.Halve the pitted kalamata olives.
TIPKeep the cucumber skin on for extra crunch and fiber — just give it a good wash first.
mix
Make the lemon-oregano dressing.
1.In a small bowl, combine olive oil and freshly squeezed lemon juice.
2.Add dried oregano, salt, and black pepper.
3.Whisk until well blended and slightly emulsified.
mix
Combine the salad ingredients.
1.In a large bowl, add sliced cucumber, tomatoes, red onion, and kalamata olives.
2.Pour the dressing over the vegetables and toss gently to coat evenly.
TIPToss just until coated — overmixing will release too much water from the tomatoes and cucumbers.
assemble
Add feta and fresh parsley.
Scatter crumbled feta cheese and chopped fresh parsley over the salad. Give it one last gentle toss.
rest · ~5 min
Rest for 5 minutes before serving.
Let the salad sit for 5 minutes at room temperature so the flavors meld. Serve immediately for the crunchiest texture.
TIPIf making ahead, hold the dressing and feta separate. Toss everything together just before serving to keep the vegetables crisp.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a mandoline for uniform cucumber half-moons and onion slices.
2
Salt the cucumber slices and let them drain for 10 minutes to remove excess water.
3
Pat the diced tomatoes dry with paper towels before adding to the salad.
4
For a creamy texture, marinate the feta in olive oil and oregano for 10 minutes before adding.
5
Let the dressed salad rest exactly 5 minutes — any longer and the vegetables will weep.
6
If using green olives, reduce the lemon juice slightly to balance the less briny flavor.

RECIPE VARIATIONS