Mediterranean Cucumber Salad

Name: Mediterranean Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 large English cucumber, ends trimmed, cut into 1-inch pieces; 6 ounces grape or cherry tomatoes, halved; ½ medium red onion, thinly sliced; 1 small bunch radishes, thinly sliced, optional; 1 (15 oz) can chickpeas, rinsed and drained; ½ cup sliced black olives; ½ cup crumbled vegan feta cheese; 2 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar; 1 clove garlic, minced or zested; 1 rounded tablespoon finely chopped fresh parsley; ¾ teaspoon fine sea salt or mineral salt; scant ½ teaspoon Italian seasoning blend; ½ teaspoon freshly cracked black pepper

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
6 servings
Calories
148 kcal
Course
Side Dish, Salad
Cuisine
Mediterranean, American

Mediterranean Cucumber Salad

Finn Russell

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This fresh and light Mediterranean cucumber salad is perfect for summer gatherings and lunches. Made with tomatoes, English cucumber, olives, dairy-free feta, and a light vinaigrette dressing. Vegan and gluten-free.

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Ingredients

Servings

1 large English cucumber, ends trimmed, cut into 1-inch pieces See Note 1
6 ounces grape or cherry tomatoes, halved
½ medium red onion, thinly sliced
1 small bunch radishes, thinly sliced, optional
1 (15 oz) can chickpeas, rinsed and drained or approx 1 ¾ cups cooked chickpeas; if avoiding oil, save the aquafaba from the can for the fat-free Italian dressing linked in Notes.
½ cup sliced black olives or kalamata, if preferred
½ cup crumbled vegan feta cheese tap for a recipe or use store-bought

For the dressing:

2 tablespoons extra virgin olive oil See Note 2
1 tablespoon red wine vinegar
1 clove garlic, minced or zested
1 rounded tablespoon finely chopped fresh parsley plus more for garnish if desired
¾ teaspoon fine sea salt or mineral salt
scant ½ teaspoon Italian seasoning blend or a combination of dried oregano and basil
½ teaspoon freshly cracked black pepper

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Instructions

In a small bowl whisk together the dressing ingredients. Set aside.
In a large bowl, combine the cucumber, tomatoes, red onion, radishes, if using, chickpeas, and olives. Add dressing and toss. Set aside for 5-10 minutes to allow the flavors to marry.
Taste and adjust the seasoning. Sprinkle with feta cheese and additional parsley and serve.

Notes

Note 1: There is no need to peel English cucumbers. Smaller Persian cucumbers are also good here. These types are ideal for salads because of the thinner, edible, crisp skins, which add flavor and color. If you need to use common slicing cucumber, it should be peeled first.
Note 2: For an oil-free dressing option, I highly recommend this Fat-free Italian Vinaigrette. It's a reader fave!
Store: Cucumber salad is best the day it's made, though leftovers will keep for 2-3 days in the refrigerator. Store in an airtight container.