Easy Mediterranean Cucumber & Olive Salad | Refreshing 15-Minute Summer Side Recipe

Introduction

There’s something magical about cooking dishes that carry stories and memories from generations past. Growing up, I spent countless afternoons watching my grandmother in the kitchen, a whirlwind of love and flour, turning simple ingredients into meals that felt like warm hugs. Those moments shaped how I see food—not just as something to eat, but as a way to connect, to celebrate, even to heal. This Mediterranean cucumber and olive salad is one of those recipes that honors that legacy. It’s quick, fresh, and bursting with flavors that bring a little sunshine to the table, reminding me of summer lunches shared with the people I love most. Every time I toss this salad together, I feel a bit of that old kitchen magic spark back to life. Print

Ingredients and measurement

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 vinegar 1 teaspoon dried oregano 1 tablespoon fresh parsley, chopped 1 tablespoon fresh dill, chopped Salt and black pepper, to taste

Preparing time

10 minutes

Cooking time

No cooking required

Instructions

Step 1

Dice the cucumbers, halve the cherry tomatoes, and thinly slice the red onion. Toss them all into a large bowl.

Step 2

Add the Kalamata and green olives to the bowl, gently mixing them with the veggies.

Step 3

Sprinkle the crumbled feta cheese on top, then toss everything lightly to combine without breaking the cheese too much.

Step 4

In a small bowl, whisk together the olive oil, vinegar, dried oregano, salt, and black pepper until well blended.

Step 5

Pour the dressing evenly over the salad and gently stir to coat every bit.

Step 6

Garnish the salad with chopped parsley and dill for a fresh, herby finish.

Step 7

Chill the salad in the fridge for 10 to 15 minutes if you like it cold, or dig in right away for a crisp, fresh bite.

Notes

Timing tip

If you’re rushing, it’s perfectly fine to skip chilling—this salad’s fresh and tasty straight away.

Optional twist

Sometimes I add a squeeze of fresh lemon instead of vinegar—gives it a little zing that’s just lovely.

Ingredient swap

No Kalamata olives? Use your favorite olives—anything briny and salty will work nicely.

Serving suggestion

Great as a light lunch or a side dish with grilled veggies or chickpeas. Just watch out for the drippy juice when storing leftovers!

Cooking tips : Preparing the Cucumbers

Choosing the right cucumber

Try to grab firm, fresh cucumbers that aren’t too watery. Sometimes the big ones can be a bit seedy inside, so if that happens, scoop out the seeds to avoid a soggy salad. I once made this and forgot that step—the whole bowl turned almost like cucumber juice, yikes!

Dicing like a pro

Don’t stress making perfect little cubes; it’s salad after all! Just aim for bite-sized pieces so every forkful gets a good crunch and mix of flavors. If your fingers get slippery, quickly rinse and dry them or use a paper towel. Slippery fingers = almost losing a cucumber to the floor, trust me.

Cooking tips : Combining Ingredients

Handling olives well

Make sure to pit those olives and slice them evenly. Kalamata can be salty, and the green ones add a lovely sharp twist. Mixing them gently with the other veggies prevents bruising the tomatoes and onions. I once blitzed everything too hard—hello mushy mess!

Feta cheese timing

Sprinkle that tangy feta last before tossing lightly. It gives texture and creaminess without breaking apart right away. If you mix it too soon or too harshly, it melts into the salad like a sad little crumble.

Cooking tips : Dressing and Serving

Perfect dressing balance

Whisk olive oil, vinegar, oregano, salt, black pepper till the salt dissolves nicely, then pour. Taste the dressing alone before adding—it’s your chance to fix anything, bigger splash of vinegar or more oregano if you’re feeling spicy.

Chilling option

Chill the salad for about 10-15 minutes to let flavors marry, or serve immediately if you can’t wait—as I often don’t. Just know the longer it sits, the more those herbs sing together.

FAQ

Can I prepare this salad in advance?

Absolutely! Just keep it covered in the fridge for up to 24 hours. The flavors deepen, but the cucumbers might get a little watery, so give it a quick toss before serving.

Can I add other herbs?

Sure thing! Mint or basil can be lovely swaps or additions. Fresh herbs are magic in this salad, so feel free to experiment.

What if I don’t have vinegar?

Lemon juice works great as a tangy substitute—start with less and adjust to taste.

How to keep the salad fresh longer?

Store the dressing separately and toss just before serving to keep veggies crisp and prevent sogginess.

Is feta necessary?

You can skip or replace it with a plant-based alternative if you want. The salad still shines bright with olives and herbs alone!

Conclusion

This cucumber and olive salad is one of those effortless dishes that somehow manages to brighten up any meal. The crispness of the cucumbers paired with the tangy olives and the creamy feta creates a harmony that’s both refreshing and satisfying. I often find myself whipping it up when I want something light but flavorful, especially on those busy days when I barely have time to think, let alone cook. Chilling it for a bit really lets the flavors mingle, but honestly, it’s just as good fresh off the chopping board. Plus, the herbs add that homemade touch that makes it feel special without any extra fuss. It never fails to bring a little Mediterranean sunshine to the table, even on the dreariest days. So next time you’re craving something simple but packed with personality, give this salad a go!

Suggestions of another similar recipes

Greek Chickpea Salad

Combine chickpeas, cherry tomatoes, cucumber, red onion, kalamata olives, and crumbled feta. Toss with olive oil, lemon juice, garlic, oregano, and fresh parsley for a hearty, protein-packed salad.

Tomato and Cucumber Tabbouleh

Mix diced cucumbers and tomatoes with plenty of fresh parsley, mint, and bulgur wheat. Dress with lemon juice and olive oil, and add a touch of garlic for a lighter, grainy take on Mediterranean flavors.

Roasted Pepper and Olive Tapenade

Blend roasted red peppers, green and kalamata olives, capers, garlic, and olive oil into a chunky spread. It’s delicious on fresh bread or as a topping for grilled veggies.

Herb and Feta Stuffed Peppers

Fill small sweet peppers with a mixture of crumbled feta, diced cucumbers, cherry tomatoes, fresh dill, and parsley. Drizzle with olive oil and enjoy as a colorful appetizer or snack.