Mediterranean Cucumber and Olive Salad is everything you crave on a warm day—cool, crisp, tangy, and bursting with garden-fresh flavor. With juicy cherry tomatoes, briny olives, creamy feta, and a simple vinaigrette, this refreshing dish brings the sunny flavors of the Mediterranean straight to your table in just 15 minutes.
This salad is my go-to when I need something quick, colorful, and full of bold character. It’s naturally vegetarian, incredibly versatile, and pairs beautifully with grilled meats, crusty breads, or light seafood.
What makes this salad a star is its simplicity. There’s no cooking involved, just a quick chop and toss. Whether you’re hosting a summer lunch or meal-prepping for the week, it’s a guaranteed crowd-pleaser.
So grab your cucumbers and let’s dive in—this Mediterranean Cucumber and Olive Salad is about to become a new staple in your kitchen.
A Salad Inspired by Summer Memories
When I think back to my childhood summers, the kitchen was always filled with laughter, fresh produce, and my mother’s giant mixing bowl. She’d toss together ripe tomatoes, cool cucumbers, herbs from the garden, and a generous handful of olives. This Mediterranean cucumber and olive salad was more than a side—it was a symbol of the season.
As I got older and started traveling, I noticed versions of this salad everywhere. From bustling cafes in Athens to quiet beachside tavernas in Santorini, each rendition had its own twist. But the heart of the dish always stayed the same: clean, honest ingredients in perfect harmony.
I now make this cucumber and olive salad whenever I want to reconnect with that simplicity. The recipe is humble but memorable—and incredibly flexible. Whether you use just Kalamata olives or a mix with green, the essence lies in fresh, crunchy vegetables and the right balance of salty and tangy.
This version keeps it traditional, with creamy feta cheese, bright red wine vinegar, and earthy oregano. It’s perfect on its own or served alongside mains like my Mediterranean baked feta or roasted veggie and purple slaw bowl.
Why This Salad Is Special
There’s no cooking required, yet the flavors meld like you spent hours in the kitchen. It’s all thanks to high-quality ingredients and a short rest after mixing—just 15 minutes of chill time turns this dish from simple to spectacular.
Unlike heavier salads weighed down by creams or processed dressings, this one bursts with clean flavors. And with cucumbers and tomatoes often in abundance during summer, it’s a budget-friendly go-to you’ll find yourself craving again and again.
Ingredients & Preparation
Ingredient Breakdown
Here’s everything you need for this refreshing salad, broken down for clarity:
| Ingredient | Amount |
|---|---|
| Cucumbers (large) | 2, diced |
| Cherry tomatoes | 1 cup, halved |
| Red onion | ½, thinly sliced |
| Kalamata olives | ½ cup, pitted & halved |
| Green olives | ¼ cup, sliced |
| Feta cheese | ⅓ cup, crumbled |
| Extra virgin olive oil | 2 tbsp |
| Red wine vinegar | 1 tbsp |
| Dried oregano | 1 tsp |
| Fresh parsley | 1 tbsp, chopped |
| Fresh dill | 1 tbsp, chopped |
| Salt & pepper | To taste |
Each ingredient plays a specific role: the cucumber brings crunch, olives offer brine, feta gives a creamy contrast, and herbs brighten every bite.
Tools and Smart Substitutions
This recipe needs nothing more than a large salad bowl, a sharp knife, and a small whisk for the dressing. A mandoline can help achieve paper-thin red onion slices, but it’s optional.
Substitutions & Tips:
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Feta: Try goat cheese or vegan feta for a dairy-free version.
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Olives: If you don’t have Kalamata, use black olives or omit the green ones entirely.
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Red onion: Shallots or pickled onions offer a milder bite.
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Fresh herbs: No fresh dill? Use dried, but halve the quantity.
You can also boost the texture by tossing in roasted chickpeas or toasted pine nuts.
For an added punch, pair this dish with the creamy whipped feta with roasted strawberries or scoop alongside stuffed sweet potatoes with spinach and mushroom.
Cooking Instructions & Tips
Step-by-Step Method
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Chop the Vegetables:
Dice the cucumbers into half-inch cubes. Halve the cherry tomatoes. Thinly slice the red onion. Place everything in a large mixing bowl. -
Add the Olives:
Toss in the Kalamata and green olives. Stir gently. -
Mix in the Feta:
Add crumbled feta cheese and gently combine. -
Whisk the Dressing:
In a small bowl, whisk olive oil, red wine vinegar, oregano, salt, and pepper until emulsified. -
Dress the Salad:
Pour dressing over the salad. Toss lightly to coat. -
Garnish and Chill:
Sprinkle with chopped parsley and dill. Chill for 10–15 minutes before serving for best flavor.
Tips and Tricks to Perfect It
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Salt Lightly: Feta and olives already add salt, so always taste before seasoning.
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Cucumber Prep: If your cucumbers are watery, scoop out the seeds or salt and drain them first.
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Make Ahead: Mix everything except the dressing and herbs; add them just before serving.
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Want More Tang? Add a squeeze of lemon juice or a dash of white balsamic.
And if you loved this process, check out my flavorful Greek salad traditional horiatiki or the cozy marinated tomato salad.
Serving, Storing & Pairing
What to Serve It With
This cucumber and olive salad shines on its own, but it’s even better alongside grilled proteins or hearty mains.
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Serve with grilled chicken, lamb chops, or herby fish for a full Mediterranean feast.
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Pair with loaded Mediterranean flatbread for a light but satisfying lunch.
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It’s also perfect beside Greek potatoes with lemon feta cheese or crusty bread with olive oil dip.
This salad is a colorful addition to a mezze platter and balances out rich dishes beautifully.
How to Store and Reheat
Since this is a no-cook salad, you don’t need to reheat it—but storing it right matters:
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Fridge: Store leftovers in an airtight container for up to 2 days. After that, the cucumbers may release too much water.
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Make-ahead tip: Chop the veggies and refrigerate. Mix with dressing only when ready to serve.
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Avoid freezing: The fresh ingredients will lose texture when thawed.
For lunch meal-prep, divide the salad into small mason jars with dressing at the bottom and veggies on top—just shake when ready to eat.
FAQ Section
Can I make this salad ahead of time?
Yes, but keep the dressing separate until just before serving for the freshest taste.
Can I use English cucumbers instead of slicing cucumbers?
Absolutely! They’re less watery and often don’t need peeling.
What type of olives are best?
Kalamata olives are the traditional choice, but Castelvetrano or any briny variety will work.
Is this recipe gluten-free?
Yes! It’s naturally gluten-free and vegetarian.
How can I make it vegan?
Swap the feta for a vegan alternative or omit it entirely.
Can I add protein?
Sure—grilled chicken, chickpeas, or even canned tuna pair well.
Conclusion
Fresh, crisp, and wonderfully zesty, this Mediterranean cucumber and olive salad is your answer to quick summer meals with style. It’s endlessly adaptable, beautifully simple, and full of character.
Whether you’re prepping for a picnic or just need something light and flavorful to balance a heavier dish, this salad delivers. I hope it becomes a staple in your kitchen as it has in mine.
If you loved this, I think you’ll also adore my avocado-strawberry Caprese salad or this easy whipped feta dip with honey and cranberries.
If you try this recipe, I’d love to hear from you!
Leave a comment below, rate the recipe, and don’t forget to share it on Pinterest:
https://www.pinterest.com/recipesbysylvia/
Mediterranean Cucumber and Olive Salad
- Total Time: 15
- Yield: 4 servings
- Diet: Vegetarian
Description
A crisp, tangy, and herb-filled Mediterranean salad with cucumbers, olives, feta, and fresh herbs tossed in a zesty vinaigrette. The perfect 15-minute summer side.
Ingredients
• 2 large cucumbers, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup green olives, sliced
• 1/3 cup crumbled feta cheese
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Salt and black pepper, to taste
Instructions
1. Dice cucumbers, halve tomatoes, and thinly slice red onion. Add to a large bowl.
2. Add the Kalamata and green olives and gently mix.
3. Sprinkle in the crumbled feta cheese and toss to combine.
4. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and black pepper.
5. Pour dressing over the salad and mix lightly to coat everything.
6. Top with chopped parsley and dill.
7. Chill for 10–15 minutes before serving or enjoy immediately.
Notes
– Can be made vegan by omitting or substituting the feta.
– Store covered in the fridge for up to 2 days.
– Add chickpeas or quinoa for a more filling salad.
– Avoid freezing as cucumbers will lose texture.
– English cucumbers work great and don’t require peeling.
- Prep Time: 15
- Method: No-Cook
- Cuisine: Mediterranean