Mediterranean Cucumber Salad (Printable)

Crisp cucumbers, cherry tomatoes, and feta in a zesty lemon-olive oil dressing. Perfect for warm weather meals.

# What You 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

# How to Make It:

01 - In a large salad bowl, combine the sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives, and diced red bell pepper.
02 - Add the crumbled feta cheese, chopped fresh parsley, and fresh dill (if using) to the vegetable mixture.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well blended and emulsified.
04 - Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
05 - Adjust seasoning to taste and serve immediately, or refrigerate for 10–15 minutes to allow the flavors to meld together.

# Expert Tips:

01 -
  • Crisp, cool vegetables taste like a breeze on a sweltering day
  • The lemon-oregano dressing transforms simple ingredients into something restaurant-worthy
02 -
  • This salad doesn't keep well overnight since the cucumbers release water and get soggy
  • The dressing tastes best when made at room temperature, not straight from the fridge
03 -
  • Let the dressed salad sit for 15 minutes before serving—the vegetables drink in the dressing
  • Use a vegetable peeler to create pretty ribbons on half the cucumbers for restaurant presentation

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