Italian Cucumber Salad
This light, crisp, and colorful salad is packed with vibrant Mediterranean flavors. It comes together in just 10 minutes and makes a perfect side dish for grilled meats, pasta dishes, or summer picnics!
- Prep Time: 10 minutes
- Chilling Time: 2 hours
- Total Time: 2 hours 10 minutes
- Servings: 4β6
Ingredients
For the Salad:
- 2 large English cucumbers (or Persian cucumbers), thinly sliced
- 1 pint cherry or grape tomatoes, halved
- Β½ small red onion, thinly sliced
- (Optional) β cup Kalamata olives, pitted and halved
- (Optional) Β½ cup mini mozzarella pearls or crumbled feta cheese
For the Dressing:
- β cup extra virgin olive oil
- 3 tbsp red wine vinegar (or white wine vinegar)
- 1 tsp dried Italian seasoning
- Β½ tsp garlic powder
- Β½ tsp salt (or to taste)
- ΒΌ tsp freshly ground black pepper
Instructions
- Prep the Veggies: In a large salad bowl, combine the sliced cucumbers, halved cherry tomatoes, and red onion. Toss in optional additions like Kalamata olives or mozzarella pearls if using.
- Make the Dressing: In a small glass jar or bowl, whisk together the olive oil, red wine vinegar, dried Italian seasoning, garlic powder, salt, and black pepper until well combined.
- Toss: Pour the dressing over the cucumber mixture. Gently toss everything together until the vegetables are evenly coated.
- Chill & Serve: Cover the bowl and refrigerate for at least 2 hours before serving. This step allows the vegetables to absorb the zesty Italian flavors and become extra crisp and juicy!
Recipe Tips & Variations
- Keep it Extra Crisp: If using standard American cucumbers instead of English/Persian, peel them and scrape out the seeds with a spoon before slicing so the salad doesn’t get watery.
- Make Ahead: You can prepare this a day in advance! The flavor gets even better as it marinates in the fridge. Give it a quick toss right before serving.
