This post may contain affiliated links. If you click a link and make a purchase, assume we make a commission.
This Mediterranean Cucumber Salad is a simple, healthy and easy-to-make side dish. Pairs perfectly with grilled or roasted meats, bbq, or alone as a light lunch.
Jump to:
I love this recipe, not only is it light and filling, but it tastes great with a variety of main dishes and rice.
It’s also completely vegan and plant-based, so it’s a side dish that everyone can enjoy if you’re hosting a dinner party. I always like to have at least one option like this just in case any of my guests have those dietary preferences.
Ingredients + substitutions
First let’s discuss the dressing. You can either shake it up in a mason jar or whisk it together in a small pyrex (like I did, or just use a bowl).
For the dressing you’ll need: olive oil, red wine vinegar, dijon mustard, honey, lemon juice, shallot, oregano, kosher salt, and pepper.
Substitutions you can make:
- Olive oil - avocado oil would be a suitable swap! Or any neutral-tasting oil, but I think olive or avocado would be best.
- Red wine vinegar - white wine vinegar, apple cider, or white vinegar also works.
For the salad you will simply combine: diced baby cucumbers, sliced red onion, 1 can of chickpeas, halved cherry tomatoes, and some minced will.
How to make this salad
First, make the dressing. Simply combine all of the ingredients and shake them in a mason jar or whisk them in a small bowl (or pyrex).
When it comes to assembling this salad, it is so simple, anyone can do it. Just toss the base of the salad with some dressing, cover and allow it to marinate for about 30 minutes before serving.
Or serve it right away, but marinating it will give it the best flavor.
Can you make this salad ahead of time?
You can definitely make this salad ahead of time and it’s very meal-prep friendly.
I recommend making the dressing, and storing it in a jar in the fridge.
And then making the salad (without the dressing) and storing it, covered, or in a mason jar, in the fridge for 1-2 days.
Before serving, toss the salad with a little bit of the dressing and serve with the remainder of the dressing on the side!
What to serve with this salad?
You can’t go wrong serving this with marinated salmon and rice. It’s also delicious with soup or grilled meat.
Seafood is my #1 choice, try it with one of these:
More salad recipes you'll love:
Mediterranean Cucumber Salad
Ingredients
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 tbsp lemon juice
- ½ shallot minced
- 1 tsp oregano
- ½ tsp kosher salt
- ¼ tsp pepper freshly cracked
- 5 baby cucumbers diced
- ½ red onion sliced
- 1 15- oz can chickpeas drained and rinsed
- `½ cup cherry tomatoes halved
- 1 tbsp dill minced
Instructions
- First make the dressing by combining the olive oil, red wine vinegar, honey, lemon juice, shallot, oregano, salt and pepper in a mason jar or bowl. Shake or whisk together until it’s combined. Set it aside while you assemble the salad.
- In a salad bowl, combine the diced cucumbers, red onion, chickpeas, tomatoes, and dill. Toss with about 3 tablespoons of the dressing.
- Allow it to marinate for approximately 30 minutes and serve the remainder of the dressing on the side.
Notes
Nutrition
Let's connect?
Pin this recipe for later and be sure to follow me on Pinterest!
Leave a Reply