Mediterranean Cucumber Salad

This fresh and crisp Mediterranean Cucumber Salad combines fresh cucumbers with shallots, radishes, herbs, and a vinegar and oil dressing for a light and tasty salad.

» You might also like these Mediterranean Chicken Skewers and Korean-Style Cucumber Salad.

If you love cucumbers, this is a perfect salad for you. I have tons of cucumbers growing in my garden and am always looking for a way to use them in a bright and delicious way. This salad is a winner every time.

You can vary the type of cucumber, onion, herb and vinegar to change it up a bit, but no matter how you put this together, it’s a great low carb side dish that goes with any meal you’re making.

Ingredients You Need

• Cucumber – Use any type of cucumber you like most. The skin shouldn’t be removed. I like English cucumbers because they have smaller seeds. 
• Shallot – Shallots are less potent than regular or red onions, so I like to use them in this salad. Use whatever onions you most prefer.
• Radishes – Add a lovely red color, crispness, and a little bite.
• Fresh dill or cilantro– I personally love fresh dill but I often have cilantro on hand instead so I use that. You can use whichever you like or have. It’s great with either.
• Extra virgin olive oil – Use a high quality olive oil for great flavor and aroma.
• White wine vinegar – It’s a little more acidic and has no color than apple cider vinegar, but you can substitute if you need to.
• Lemon – Juice from a fresh lemon adds a nice acidity and aroma.
• Dried oregano – You could also use dried basil or Italian seasoning.
• Green onion – for garnish
• Salt and pepper – to taste

How to Make Cucumber Salad

In a large mixing bowl or salad bowl, combine the cucumbers, shallots, radishes, and fresh herbs. Give them a light toss to mix.

Pour the extra virgin olive oil, vinegar, lemon juice, and oregano over the salad. Toss to coat.

Season with salt and pepper to taste. Chill the salad in the refrigerator for 5-10 minutes before serving so that it can soak in the vinegar and assume some of the flavor from the herbs and spices.

Serving & Storage Options

If making the salad ahead of time, it’s best to mix the dressing in a separate container and pour it over just about 10-15 minutes before serving it, so it stays nice and crisp.

The cucumbers will begin to wilt within a few hours of adding the dressing, so any leftovers won’t be as good the next day. I have served this salad up to 5 hours after making it though and that seems to be about the sweet spot for soaking up flavors without becoming watery and soggy.

Tips & Swaps

• Use a mandolin to easily slice the cucumbers and radishes. If you don’t have one, it’s easy enough to slice them thinly with a sharp knife. I use my fingernail as a guide so the slices all end up the same.
• You can use fresh dill or cilantro or even parsley in this salad. While I prefer dill, I don’t always have that on hand and I don’t want that to stop me from making this salad, so I’ll use cilantro instead. It’s just as good!
• You can use any type of vinegar you like or have on hand. White wine vinegar is made from wine while apple cider vinegar is made from apples. I use white wine vinegar because it has no color to it and it’s a nice sharp flavor without being overpowering. You can use any vinegar you like: cider vinegar, rice wine vinegar, or even red wine vinegar. Only the color and the sharpness of flavor will change.

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11/30/2023