Quick Italian Cucumber Salad
A light and refreshing salad featuring crisp cucumbers, juicy cherry tomatoes, briny olives, and creamy feta, all brightened with a tangy dressing.
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.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. To refresh, drain excess liquid before serving and add fresh basil leaves. Prepare components the day before for convenience. This salad does not freeze well.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 12gSaturated Fat: 3gSodium: 250mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!