15-Minute Mediterranean Cucumber Salad

I’ll never forget the first time I tasted a proper Mediterranean cucumber salad at a little taverna in Greece – the combination of crisp cucumbers and tangy feta cheese completely changed how I thought about simple salads. Now it’s my go-to dish for summer gatherings, especially when I have fresh cucumbers and ripe tomatoes on hand. This recipe comes together in just minutes and tastes like sunshine on a plate!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-450
• Protein: 6-9 g
• Fat: 26-32 g
• Carbohydrates: 28-36 g

Ingredients

For the salad:

• 2 large cucumbers (peeled and sliced into 1/4-inch rounds)
• 2 1/4 cups tomatoes (seeded and chopped into 1/2-inch pieces)
• 1/2 cup red onion, thinly sliced
• 3 tbsp fresh mint, finely chopped
• 4 tbsp fresh parsley, finely chopped

For the dressing:

• 3 tbsp extra virgin olive oil
• 1 1/2 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder

For the mix-ins (optional):

• 1/2 cup kalamata olives
• 1/2 cup feta cheese, crumbled
• 1 bell pepper, diced
• 1/2 cup marinated artichoke hearts

Step 1: Prepare All Vegetables and Herbs

• 2 large cucumbers
• 2 1/4 cups tomatoes
• 1/2 cup red onion
• 1 bell pepper
• 3 tbsp fresh mint
• 4 tbsp fresh parsley
• 1/2 cup marinated artichoke hearts

Wash the cucumbers and peel them, then slice into 1/4-inch rounds and set aside.

Seed the tomatoes and chop them into 1/2-inch pieces, placing them in a separate bowl.

Thinly slice the red onion and dice the bell pepper, keeping each vegetable separate.

Finely chop the fresh mint and parsley together on your cutting board.

Drain the marinated artichoke hearts and chop them into bite-sized pieces.

This mise en place ensures everything is ready to combine smoothly without delays.

Step 2: Make the Dressing

• 3 tbsp extra virgin olive oil
• 1 1/2 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder

In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice until combined.

Add the sea salt, cracked black pepper, dried oregano, and garlic powder, then shake or stir vigorously until the salt dissolves and the dressing is well emulsified.

I prefer making the dressing a few minutes before assembly so the flavors have time to meld together.

Taste and adjust seasoning if needed.

Step 3: Assemble the Salad

• prepared vegetables and herbs from Step 1
• dressing from Step 2
• 1/2 cup kalamata olives
• 1/2 cup feta cheese, crumbled

In a large bowl, combine the sliced cucumbers, chopped tomatoes, red onion, diced bell pepper, chopped mint and parsley, and marinated artichoke hearts.

Pour the dressing from Step 2 over the vegetables and toss gently but thoroughly to coat everything evenly.

I like to let the salad sit for 5 minutes before adding the feta and olives so the vegetables can absorb the dressing without the cheese becoming waterlogged.

Finally, top with the crumbled feta cheese and kalamata olives, giving everything one final gentle toss.

15-Minute Mediterranean Cucumber Salad

Delicious 15-Minute Mediterranean Cucumber Salad recipe with step-by-step instructions.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 17 minutes mins

Servings: 6 servings

Calories: 400

Ingredients Method

Ingredients

  

For the salad

• 2 large cucumbers (peeled and sliced into 1/4-inch rounds)
• 2 1/4 cups tomatoes (seeded and chopped into 1/2-inch pieces)
• 1/2 cup red onion, thinly sliced
• 3 tbsp fresh mint, finely chopped
• 4 tbsp fresh parsley, finely chopped

For the dressing

• 3 tbsp extra virgin olive oil
• 1 1/2 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder

For the mix-ins (optional)

• 1/2 cup kalamata olives
• 1/2 cup feta cheese, crumbled
• 1 bell pepper, diced
• 1/2 cup marinated artichoke hearts

Method

 

1. Wash the cucumbers and peel them, then slice into 1/4-inch rounds and set aside. Seed the tomatoes and chop them into 1/2-inch pieces, placing them in a separate bowl. Thinly slice the red onion and dice the bell pepper, keeping each vegetable separate. Finely chop the fresh mint and parsley together on your cutting board. Drain the marinated artichoke hearts and chop them into bite-sized pieces. This mise en place ensures everything is ready to combine smoothly without delays.
2. In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice until combined. Add the sea salt, cracked black pepper, dried oregano, and garlic powder, then shake or stir vigorously until the salt dissolves and the dressing is well emulsified. I prefer making the dressing a few minutes before assembly so the flavors have time to meld together. Taste and adjust seasoning if needed.
3. In a large bowl, combine the sliced cucumbers, chopped tomatoes, red onion, diced bell pepper, chopped mint and parsley, and marinated artichoke hearts. Pour the dressing from Step 2 over the vegetables and toss gently but thoroughly to coat everything evenly. I like to let the salad sit for 5 minutes before adding the feta and olives so the vegetables can absorb the dressing without the cheese becoming waterlogged. Finally, top with the crumbled feta cheese and kalamata olives, giving everything one final gentle toss.