Name: Mediterranean Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 large English cucumber, sliced into half-moons; 1 roasted red pepper, thinly sliced; 1/2 cup canned artichoke hearts, quartered; 1/4 cup feta cheese, crumbled; 2 tbsp fresh parsley, minced; 1/2 tsp dried oregano; 1/4 tsp kosher salt; 1/8 tsp black pepper; 2 tsp balsamic vinegar; 1 tsp extra virgin olive oil

There’s something deeply satisfying about a salad that actually excites your taste buds. That’s exactly what this Mediterranean Cucumber Salad does. It’s crunchy, bright, and packed with flavor, all while being incredibly simple to throw together. You only need a handful of ingredients, most of which you probably already have in your fridge or pantry. And the best part? It comes together in just minutes. Whether you’re pulling together a quick lunch, prepping a side dish for a weeknight dinner, or entertaining friends with a sunny outdoor meal, this salad fits right in.

What makes this salad so special is its blend of crisp cucumbers, sweet roasted red peppers, briny artichoke hearts, and creamy feta, all tossed in a light balsamic vinaigrette. Every bite delivers a mix of textures and bold Mediterranean flavors. It’s fresh, it’s vibrant, and it pairs beautifully with almost anything.

I first made this Mediterranean cucumber salad on a hot summer afternoon when I needed something light but satisfying. The cucumbers were chilling in the fridge, there was a jar of roasted peppers I’d forgotten about, and half a block of feta waiting to be used. It was one of those happy accidents that turned into a recipe I now make on repeat. Over time, I’ve added little tweaks here and there, but the core of it remains the same: fresh ingredients, a simple dressing, and a whole lot of flavor.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this Mediterranean cucumber salad. First, it’s effortless. There’s no cooking involved, which makes it perfect when you don’t want to turn on the stove. The only tools you need are a cutting board, a knife, and a couple of mixing bowls.

Second, it’s incredibly versatile. You can serve it as a side, a light lunch, or even a topping for grain bowls and wraps. It pairs wonderfully with grilled meats, chicken kebabs, or baked falafel, and it holds up well in the fridge if you want to make it ahead.

Third, it’s a flavor bomb in every bite. The cucumbers are cool and crunchy, the roasted red peppers add a smoky sweetness, and the artichoke hearts give a slight tang that balances beautifully with the salty, creamy feta. A touch of oregano and a drizzle of olive oil and balsamic vinegar bring everything together.

Finally, this salad is family-friendly and picnic-approved. Kids love the fresh, mild crunch, and adults appreciate the complexity of flavors. You can easily double the recipe for potlucks, summer barbecues, or holiday spreads.

Health Benefits

Besides being incredibly tasty, this salad is packed with wholesome ingredients that make it a smart choice for anyone trying to eat healthier. Cucumbers are low in calories but high in hydration and fiber, which is great for digestion and keeping you full without feeling heavy.

Artichoke hearts are rich in antioxidants and support liver health, while roasted red peppers bring a good dose of vitamins A and C. Feta cheese, though creamy and flavorful, is lighter than many other cheeses and adds calcium and protein.

Olive oil is a heart-healthy fat that contributes antioxidants and helps absorb the fat-soluble vitamins in the vegetables. And parsley? It’s more than just garnish—it adds a fresh, herby punch and is high in vitamin K, which supports bone health.

Altogether, this salad is not just delicious, it’s nourishing, too. It fits into many dietary lifestyles, including Mediterranean, low-carb, and vegetarian diets, and can easily be made vegan or gluten-free with small swaps.

Preparation Time, Servings, and Nutritional Information

Total Time: 10 minutes
Servings: 4
Calories per Serving: 42 kcal
Protein: 1.5 g
Carbohydrates: 2.7 g
Fat: 3.3 g
Fiber: 0.9 g
Sugar: 1.4 g

Ingredients List

Here’s everything you’ll need to make this bright and refreshing Mediterranean cucumber salad:

1 large English cucumber, sliced into half-moons (no need to peel, just wash well)
1 roasted red pepper, sliced into thin strips (jarred or homemade works)
1/2 cup canned artichoke hearts, drained and quartered
1/4 cup feta cheese, crumbled
2 tablespoons fresh flat-leaf parsley, finely chopped
1/2 teaspoon dried oregano, for a touch of Mediterranean flavor
1/4 teaspoon kosher salt, or to taste
1/8 teaspoon freshly ground black pepper, for balance

For the Dressing:

2 teaspoons balsamic vinegar, adds a sweet and tangy note
1 teaspoon extra virgin olive oil, for richness and smooth texture

These simple ingredients come together to make something truly magical. The key is in the quality—fresh cucumbers, good feta, and real extra virgin olive oil make all the difference.

Step-By-Step Cooking Instructions

Prepare the vegetables:
Start by washing and slicing the cucumber into thin half-moons. If you’re using a standard cucumber with thick skin or large seeds, you might want to peel and deseed it first for a smoother texture.
Slice the roasted red pepper:
If you’re using jarred roasted red pepper, drain it well before slicing into thin strips. You can also roast your own by charring a red bell pepper over an open flame or under a broiler, then peeling off the skin.
Drain and cut the artichoke hearts:
Open a can of artichoke hearts, drain them, and cut each one into quarters. If they’re marinated, give them a quick rinse to reduce the extra oil or vinegar.
Chop the parsley:
Finely mince the parsley and set it aside. Fresh herbs make a huge difference here, so don’t skip them.
Combine the ingredients:
In a large mixing bowl, add the sliced cucumber, roasted red pepper strips, quartered artichokes, crumbled feta, and chopped parsley.
Season the salad:
Sprinkle the dried oregano, kosher salt, and ground black pepper evenly over the veggies.
Make the dressing:
In a small bowl, whisk together the balsamic vinegar and olive oil until well combined. This simple vinaigrette is light but full of flavor.
Toss everything together:
Drizzle the dressing over the salad and gently toss until all the ingredients are evenly coated. Be careful not to overmix—just enough to combine.
Taste and adjust:
Give the salad a quick taste and adjust seasoning if needed. A pinch more salt or an extra splash of vinegar can help balance the flavors.
Serve or chill:
You can serve this salad immediately, or let it chill in the fridge for 30 minutes to allow the flavors to meld. If making ahead, just be aware the cucumbers will release some liquid over time.

How to Serve

This Mediterranean cucumber salad is incredibly versatile. Here are a few ideas on how to serve it:

As a side dish with grilled chicken, beef skewers, or baked fish
Over a bed of greens or quinoa for a heartier lunch
In a wrap or pita with hummus and falafel
Alongside a mezze platter with olives, dolmas, and flatbread
As a light main course with a slice of crusty bread or whole grain crackers

Pairing Suggestions

To complete the meal, consider adding these complementary dishes and beverages:

Main dishes: Grilled chicken shawarma, lamb kofta, or lemon herb baked fish
Side dishes: Couscous, tabbouleh, or roasted sweet potatoes
For kids: Pair with grilled turkey burgers or oven-baked chicken strips
Beverages: Sparkling water with lemon, herbal iced tea, or a cucumber-mint mocktail

Storage, Freezing & Reheating Instructions

While this salad is best enjoyed fresh, you can make it ahead or store leftovers with a few adjustments:

Refrigeration:
Store the salad in an airtight container in the fridge for up to 2 days. After that, the cucumbers may become too soft and watery.

Make-ahead tip:
You can prep all the ingredients ahead and store them separately, then toss them with the dressing right before serving.

Freezing:
This salad is not suitable for freezing, as the cucumbers and feta will lose their texture once thawed.

Reheating:
No reheating needed—just give it a stir and maybe add a fresh splash of olive oil or vinegar before serving again.

Common Mistakes to Avoid

Using watery cucumbers: Always drain or pat dry your cucumbers if they seem too wet.
Overdressing the salad: Start with a little dressing—you can always add more, but too much can make the salad soggy.
Skipping the fresh herbs: Parsley adds brightness, so don’t leave it out unless you substitute with another fresh herb.
Not draining the artichokes properly: Extra moisture can dilute the dressing.
Serving too late: While the salad holds well for a few hours, it’s best enjoyed shortly after mixing for optimal crunch.

Pro Tips

Use English or Persian cucumbers for the best texture and minimal seeds.
Crumbled feta straight from the block is creamier than pre-packaged.
Let the salad sit for 10–15 minutes before serving to enhance flavor without losing texture.
Add a handful of chickpeas for extra protein if serving as a main dish.
Customize with fresh mint or dill for a unique flavor twist.

Frequently Asked Questions (FAQs)

Can I make this salad vegan?
Yes, just skip the feta or use a dairy-free alternative.

What’s the best cucumber to use?
English or Persian cucumbers are ideal because they’re tender and have fewer seeds.

Can I use fresh red peppers instead of roasted?
Roasted red peppers add more depth, but fresh ones can be used for extra crunch.

Can I use apple cider vinegar instead of balsamic?
You can, but it will give the salad a different tang. Balsamic adds a bit of sweetness.

Is this salad good for meal prep?
It can be prepped in advance, but it’s best eaten within a day or two.

Can I add protein?
Absolutely—grilled chicken, tuna, or chickpeas work well.

How do I keep the salad from getting soggy?
Don’t overdress it, and serve it shortly after making for maximum crunch.

What other herbs can I use?
Fresh dill, basil, or mint are great alternatives to parsley.

Can I double the recipe?
Yes, it’s easily scalable for larger gatherings or potlucks.

Do I need to peel the cucumbers?
Not if you’re using English or Persian cucumbers. For regular ones, you might want to peel them.

Conclusion & Call to Action

This Mediterranean cucumber salad is proof that the simplest recipes are often the best. It’s fresh, flavorful, and fast—just the kind of dish that fits into busy weeknights, sunny weekend lunches, or festive gatherings with friends. With crisp cucumbers, sweet peppers, creamy feta, and a tangy balsamic dressing, every forkful feels like a mini getaway to the Mediterranean coast.

So go ahead, give it a try. Make it your own by adding extra veggies, fresh herbs, or a protein boost. And if you do, I’d love to hear how it turns out. Share your version on social media, tag your photos, or leave a comment with your personal twist. Happy cooking!