Quick Italian Cucumber Salad is the kind of light, refreshing dish that feels like sunshine on a plate — crisp cucumbers, juicy cherry tomatoes, briny olives, and creamy feta, all brightened with a simple tangy dressing. It’s worth trying because it’s fast to pull together, perfect for hot days or busy weeknights, and offers a mix of crunchy and tender textures that keeps every bite interesting. The main ingredients — cucumbers and cherry tomatoes — bring seasonal freshness, while the olive oil and vinegar dressing elevates the flavors without fuss. If you enjoy bright salads with fruit and cheese, you might also love Honeycrisp apple and feta salad, which follows a similar comforting-savoury-sweet balance.
Ingredients & Equipment
Ingredients
- 2 large cucumbers, thinly sliced or cut into half-moons
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup olives, sliced (Kalamata or green olives both work)
- 1/4 cup feta cheese, crumbled (choose halal-certified if preferred)
- 2 tablespoons olive oil
- 1 tablespoon red vinegar (see notes for halal-friendly substitutions)
- Salt and freshly ground pepper to taste
- Fresh basil leaves for garnish
Quick notes
- I list “red vinegar” here as a bright, slightly tart option. A lovely halal-friendly substitute is apple cider vinegar or a splash of pomegranate vinegar if you prefer a fruitier note. Avoid any terms or ingredients that might conflict with halal dietary choices.
- For the feta, check packaging if you need a halal-certified cheese, or use crumbled firm tofu for a dairy-free alternative.
- Olives are already flavorful; feel free to reduce the amount if you prefer milder brine.
Equipment
- Large mixing bowl
- Small bowl or jar for the dressing (a jar with a lid works great for shaking)
- Sharp chef’s knife or a mandoline for even cucumber slices
- Cutting board
- Whisk (optional) or fork for emulsifying the dressing
- Salad tongs or two large spoons for tossing
Optional helpful tools
- Salad spinner (great for drying cucumber slices or rinsed herbs)
- Vegetable peeler (for ribbons instead of slices)
- Measuring spoons and cups
For a heartier, protein-forward meal idea, consider adding grilled chicken breast or chickpeas and draw flavor inspiration from the popular Asian chicken crunch salad when planning pairings.
Step-by-Step Instructions (with tips)
1. Prep the vegetables
1. Wash and dry the cucumbers and cherry tomatoes. Trim the ends of the cucumbers and slice them thinly — about 1/8–1/4 inch — for the best crunch. If you prefer ribbons, use a vegetable peeler to create long strips.
2. Halve the cherry tomatoes and thinly slice the red onion. If you find raw onion too sharp, soak the slices in cold water for 10 minutes and then drain — this mellows the bite.
Tip: For extra-crisp cucumber slices, after slicing, sprinkle them lightly with salt and let them sit in a colander for 10 minutes to draw out excess water; pat dry before combining.
2. Combine the salad base
3. In a large bowl, combine the sliced cucumbers, halved cherry tomatoes, red onion, sliced olives, and crumbled feta cheese. Toss gently so the feta doesn’t break down too much.
Tip: If you plan to serve to small children or guests who dislike strong olive flavor, reserve half the olives and offer the rest on the side.
3. Make the dressing
4. In a small bowl or a jar with a lid, whisk together 2 tablespoons olive oil, 1 tablespoon red vinegar (or apple cider vinegar), and a pinch of salt and pepper. If using a jar, seal and shake vigorously until the dressing looks emulsified.
Flavor suggestion: Add a tiny spoonful of Dijon mustard or a pinch of dried oregano or crushed red pepper flakes for a different dimension.
4. Dress and toss
5. Drizzle the dressing over the salad and toss gently to combine, making sure all the veggies are lightly coated. Taste and adjust salt and pepper as needed.
Tip: Start with less salt than you think because feta and olives contribute saltiness. You can always add more after tasting.
5. Garnish and serve
6. Garnish with fresh basil leaves, torn or whole, and a final drizzle of olive oil if you like. Serve immediately or refrigerate for 20–30 minutes to let flavors marry.
Variation ideas (roasting vs boiling and other swaps)
- Roasting vs boiling: While this is a raw salad at heart, you can roast the cherry tomatoes for a sweeter, concentrated flavor. Roast at 400°F (200°C) for 10–15 minutes with a touch of olive oil and salt. Avoid boiling — boiling will make tomatoes watery and cucumbers limp — but you can blanch other vegetables briefly if adding tougher veggies like green beans.
- Add grains: Stir in cooked and cooled farro or couscous for a more filling salad.
- Swap the feta: Use crumbled goat cheese for a tangier profile or firm tofu for a dairy-free version.
- Add crunchy nuts: Toasted pine nuts or chopped almonds add wonderful texture.
- Herb switches: Replace basil with fresh dill or mint for a different aromatic profile.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. Cucumbers release water over time, so the salad becomes a bit more saucy on day two. To refresh, drain any excess liquid before serving and add a few fresh basil leaves.
- Portioning: If prepping for a gathering, keep the dressing separate and assemble just before serving to maintain cucumber crunch.
Freezing
- Not recommended: This salad does not freeze well. Cucumbers and tomatoes lose their texture and become mushy when frozen and thawed.
Make-ahead strategy
- Prep components the day before: Slice cucumbers and onions, halve tomatoes, and crumble feta, then store each component in separate airtight containers in the refrigerator. Keep the dressing in its own jar and toss everything together 15–30 minutes before serving to allow flavors to meld without sacrificing crunch.
- For busier days: Prepare the dressing ahead and refrigerate; give it a good shake before using.
How to Use / Serve This Dish
Serving ideas
- Light main or side: Serve the salad as a refreshing side to grilled vegetables, flatbreads, or a simple baked fish. For vegetarians, pair with warm lentils or a chickpea stew.
- Lunch bowl: Build a Mediterranean-style lunch bowl — add a scoop of cooked quinoa, a handful of arugula, and a sliced hard-boiled egg or grilled tofu for protein.
- Sandwich topper: Spoon a generous portion onto toasted pita or rustic bread as a crunchy, flavorful sandwich component.
- Party platter: Serve in a large bowl with crusty bread or crackers on the side and let guests help themselves.
Creative pairings
- Mild grilled or roasted vegetables like zucchini, eggplant, or bell peppers complement the salad’s brightness.
- For more hearty meals, pair with recipes from a thoughtfully curated salad collection — for example, explore this collection of Best 20 salad recipes to mix and match textures and flavors throughout the week.
Portion guidance
- As a side: This recipe serves 4 as a side dish.
- As a main: For a main or lunch, add a protein (grilled chicken, chickpeas, or halloumi) and increase quantities slightly.
FAQ
Q: Can I use a different kind of vinegar instead of the red vinegar listed?
A: Yes — apple cider vinegar is an excellent halal-friendly substitute and gives a gentle fruitiness. White wine or balsamic terms are best avoided if you prefer to steer clear of any references that could be sensitive; stick with apple cider or pomegranate vinegar instead.
Q: How long will this salad keep in the fridge?
A: Stored in an airtight container with the dressing mixed in, expect the salad to stay pleasant for up to 2 days. If you want the cucumbers crisp for longer, store the dressing separately and toss just before serving.
Q: Can I make this vegan or dairy-free?
A: Absolutely. Replace feta with crumbled firm tofu seasoned with a little lemon and salt, or use a plant-based cheese alternative. You’ll preserve the creamy contrast while keeping the salad fully plant-based.
Q: What if I don’t like raw red onion?
A: Try soaking thinly sliced onion in cold water for 10 minutes to mellow the flavor, or swap for thinly sliced spring onions (green onions) or chives for a gentler onion note.
Conclusion
Quick Italian Cucumber Salad is a simple, comforting recipe that celebrates seasonal produce — crunchy cucumbers, sweet tomatoes, and bright herbs come together in a light dressing that suits busy days and relaxed gatherings alike. It’s flexible, fast, and full of fresh flavor, and it makes a lovely companion to so many home-cooked meals. I hope you’ll try this salad soon; if you do, please share how you tweaked it or who you served it to. Happy cooking, and enjoy every crisp, flavorful bite!
Quick Italian Cucumber Salad
Ingredients
Salad Base
- 2 large cucumbers, thinly sliced or cut into half-moons
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced Soak in cold water for 10 minutes if too sharp.
- ¼ cup olives, sliced (Kalamata or green) Feel free to reduce for milder flavor.
- ¼ cup feta cheese, crumbled Choose halal-certified if preferred.
- 2 tablespoons olive oil
- 1 tablespoon red vinegar Halal-friendly substitute: apple cider vinegar or pomegranate vinegar.
- to taste none salt and freshly ground pepper Start with less due to feta and olives.
- for garnish none fresh basil leaves Torn or whole.
Instructions
Preparation
- Wash and dry the cucumbers and cherry tomatoes. Trim the ends of the cucumbers and slice them thinly, about 1/8–1/4 inch, for the best crunch. If you prefer ribbons, use a vegetable peeler to create long strips.
- Halve the cherry tomatoes and thinly slice the red onion. Soak the onion slices in cold water for 10 minutes and then drain to mellow the bite.
- For extra-crisp cucumber slices, after slicing, sprinkle them lightly with salt and let them sit in a colander for 10 minutes to draw out excess water; pat dry before combining.
Salad Assembly
- In a large bowl, combine the sliced cucumbers, halved cherry tomatoes, red onion, sliced olives, and crumbled feta cheese. Toss gently so the feta doesn’t break down too much.
- If serving to small children or guests who dislike strong olive flavor, reserve half the olives and offer the rest on the side.
Dressing
- In a small bowl or a jar with a lid, whisk together olive oil, red vinegar, and a pinch of salt and pepper. If using a jar, seal and shake vigorously until emulsified.
- For added flavor, consider adding a tiny spoonful of Dijon mustard or a pinch of dried oregano or crushed red pepper flakes.
Toss and Serve
- Drizzle the dressing over the salad and toss gently to combine, ensuring all veggies are lightly coated. Taste and adjust salt and pepper as needed.
- Garnish with fresh basil leaves and a final drizzle of olive oil if preferred. Serve immediately or refrigerate for 20–30 minutes to let flavors meld.
