Mediterranean Cucumber Salad
Mediterranean Cucumber Salad
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Serves: 4
Ingredients
For the salad:
- 2 large English cucumbers, diced or sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cup kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 3 tablespoons fresh parsley, roughly chopped
- 2 tablespoons fresh mint or basil, optional
For the lemon olive oil dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, finely grated
- 1 teaspoon dried oregano
- 1/2 teaspoon sumac, optional but highly recommended
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
- 1)
Make sure to carefully follow each step of the instructions for the best results :
- Chop the vegetables.
Dice the cucumbers into bite-sized pieces or slice them into half-moons about 1/4 inch thick. Halve the cherry tomatoes and thinly slice the red onion. Place everything in a large salad bowl with the kalamata olives and fresh parsley. English cucumbers are the best choice here because their skin is thin and tender enough to leave on, and they are nearly seedless so no scooping is needed. - Make the dressing.
In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, sumac, salt, and black pepper until well combined. Sumac is the secret ingredient that many Mediterranean versions use — it adds a tangy, citrusy depth that makes the dressing taste far more complex than its few ingredients suggest. - Toss and finish.
Pour the dressing over the vegetables and toss gently until everything is evenly coated. Add the crumbled feta on top and toss once more lightly so the feta doesn’t break down completely. Taste and adjust the salt, lemon, or oregano to your preference. - Serve immediately or chill briefly.
The salad is excellent served right away or after 15 to 30 minutes in the refrigerator, which allows the vegetables to absorb the dressing and the flavors to develop. Most versions note that this salad tastes even better after sitting for a little while, and leftovers the next day are often even more flavorful.
- Chop the vegetables.