Can I use regular cucumbers instead of English cucumbers?

Absolutely! Regular cucumbers work fine, but you'll want to peel them completely and be thorough about removing the seeds, as their skin can be bitter and they contain more water in the seed cavity. English cucumbers have thinner, more tender skin and fewer seeds, which is why they're preferred in this recipe.

My red onions are too strong. How can I mellow their flavor?

If your red onions have a particularly pungent bite, soak the diced onion in cold water for 10-15 minutes, then drain and pat dry before adding to the salad. This removes some of the harsh compounds while maintaining the crisp texture and color. Another option is to use sliced green onions for a milder onion flavor.

How can I make this salad ahead for a party without it getting soggy?

For the freshest presentation, prepare all components separately up to a day ahead. Store the cut vegetables in paper towel-lined containers to absorb excess moisture. Keep the dressing, herbs, and feta separate. About 30 minutes before serving, combine everything, allowing the flavors to meld slightly while maintaining optimal texture.

Is there a dairy-free alternative I can use instead of feta cheese?

For a dairy-free version, you can either omit the cheese entirely (the salad is still delicious without it) or use a dairy-free feta alternative, which many grocery stores now carry. Another option is to add extra olives and a diced avocado for creaminess, though this will change the flavor profile slightly.

Mediterranean Cucumber Salad Recipe

Name: Mediterranean Cucumber Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 3 cups diced English cucumber (about 2 large English cucumbers); 2 cups diced cherry or grape tomatoes (about 10 ounces); 1 cup diced red onion (about ½ a medium onion); ⅔ cup sliced kalamata olives, drained; 1 cup feta cheese, crumbled; 1 ½ tablespoons finely chopped fresh mint; 1 ½ tablespoons finely chopped fresh basil; 3 tablespoons extra-virgin olive oil or avocado oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; ¼ teaspoon garlic powder; ¼ teaspoon salt; ¼ teaspoon black pepper

Description

Mediterranean Cucumber Salad is a vibrant, refreshing dish bursting with fresh ingredients like juicy tomatoes, crisp cucumbers, tangy feta, and aromatic herbs. Tossed in a flavorful homemade vinaigrette, this salad is perfect for a healthy, quick appetizer or side dish, embodying the best flavors of the Mediterranean.

Ingredients

Units Scale

Salad

3 cups diced English cucumber (about 2 large English cucumbers)
2 cups diced cherry or grape tomatoes (about 10 ounces)
1 cup diced red onion (about 1/2 a medium onion)
2/3 cup sliced kalamata olives, drained
1 cup feta cheese, crumbled
1 1/2 tablespoons finely chopped fresh mint
1 1/2 tablespoons finely chopped fresh basil

Salad Dressing

3 tablespoons extra-virgin olive oil or avocado oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Prepare the Cucumber
Cut off the ends of the cucumbers, then slice them lengthwise into quarters and scoop out the seeds with a spoon. Once deseeded, cut the cucumbers into small, even dice for the salad.
Chop the Vegetables
Dice the tomatoes into small, bite-sized pieces, and finely dice the red onion to ensure it blends well with the other ingredients.
Prepare the Vinaigrette
In a small bowl or measuring cup, whisk together the olive oil (or avocado oil), red wine vinegar, Dijon mustard, garlic powder, salt, and black pepper. Mix until the dressing is smooth and emulsified.
Assemble the Salad
Combine the diced cucumbers, tomatoes, red onion, kalamata olives, crumbled feta cheese, fresh mint, and basil in a large mixing bowl. Toss gently to evenly distribute the ingredients.
Dress the Salad
Drizzle the homemade vinaigrette over the salad. Sprinkle additional salt and black pepper to taste. Gently stir until everything is well coated with the dressing. Serve immediately and enjoy!

Notes

English cucumbers are recommended because of their reduced bitterness and fewer seeds. However, you can use regular cucumbers; just peel and deseed them.
If you prefer a sweeter flavor, swap red wine vinegar with balsamic vinegar.
Add a bit of lemon zest or juice for an extra zesty twist.
This salad is best served fresh but can be refrigerated for up to 2 days if stored in an airtight container.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 5g
Sodium: 450mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 5g
Cholesterol: 20mg