Mediterranean Cucumber Salad

Fresh cucumbers and tomatoes mixed with classic Mediterranean ingredients and flavors. This salad is light and pairs well with chicken or fish.

This cucumber salad is perfect during the summer season when cucumbers and tomatoes are ripe and fresh picked. I added red onion, chickpeas, olives and feta cheese and topped it off with a light dressing of olive oil, lemon juice and fresh herbs. This is a refreshing salad for a hot summer day and light side dish to pair with grilled fish or chicken. You could also have this cucumber salad over a bed of lettuce and add a grain like quinoa or couscous to make it a meal.

What you need to make Mediterranean Cucumber Salad

Cucumbers- I used “straight eight” cucumbers that we grew in the garden this year, but any variation will do. I prefer to peel them, even though the skins have loads of nutrients. If you’re using a variation like English cucumbers, you may want to consider leaving the skins on for added nutrients!
Tomatoes– I used fresh red tomatoes from the garden, you can use whatever tomatoes you have or like. If your tomato is super juicy, pour the juice off before adding your tomatoes to the salad or the juice will water down the dressing. Roma tomatoes are a good size and typically not as juicy so they may be a good choice.
Red onion- or whatever you already have
Olives– I used Manzanilla olives. You can use any variety you like. I wanted to add black olives in too, but since only one of us likes olives, I took it easy.
Garbanzo beans– Also known as chickpeas. I used a can of beans, drained and rinsed.
Feta cheese
Olive oil
Lemon juice
Thyme
Oregano
Basil

Good for you ingredients

Cucumbers

Cucumbers are made up of 95% water, making them a great hydrating summer snack and recipe ingredient. Did you know that cucumbers are actually a fruit? They are park of the melon family. Cucumbers have been around for thousands of years and were and still are used in Ayurvedic medicine for their “cooling effect”.

Cucumbers are a great source of vitamins and disease fighting antioxidants. Studies have shown that cucumbers are beneficial for the digestive tract, type 2 diabetes, cardiovascular diseases and reducing inflammation in the body.

How to store leftovers

To store: Store any leftovers in a resealable glass dish. Keep in the refrigerator and eat within 2-3 days.
To freeze: I do not recommend freezing.

In a hurry? Try these shortcuts…

Use canned chickpeas & olives. Drain and rinse before using.
Use cherry or grape tomatoes- no need to dice.
Use a Chopper to help dice onions quickly.

Try this Mediterranean Cucumber Salad with…

Lemon & Dill Salmon
Grilled Garlic-Butter Chicken