Classic Greek Cucumber Salad with Feta and Olives

This hearty, flavorful Greek cucumber salad is full of fresh plant-based ingredients and bright Mediterranean flavors.

Reasons I Love This Recipe

• This Greek cucumber and tomato salad uses simple, fresh ingredients and is an easy way to boost your daily vegetable intake.
• It fits many dietary preferences — it’s naturally vegan/plant-based and gluten-free.
• No cooking required: the salad comes together in about 15 minutes.
• Perfect for picnics, cookouts, or packed lunches for school and work.

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Ingredient Notes

Cucumber: Cucumbers are the star here—refreshing and crisp. If using large cucumbers with many seeds, scoop out some seeds to prevent the salad from becoming soggy.

Chickpeas: Canned chickpeas add a satisfying texture and plant-based protein. Rinse and drain them before adding.

Tomato: Any tomato works—cherry tomatoes add a touch of sweetness and are easy to halve or quarter.

Onion: I recommend red onion for its color and mild bite; dice it finely for the best texture.

Vinaigrette: The recipe includes a simple homemade vinaigrette (see recipe card below). If you’re short on time, a good store-bought vinaigrette will also work.

See the recipe card below for full ingredient quantities.

Step-By-Step Instructions

1. Whisk together all vinaigrette ingredients in a small bowl and set aside.

2. Drain and rinse chickpeas, then pat dry.

3. Wash and chop the cucumbers, slice the tomatoes, dice the red onion, chop the basil, and trim any other produce as listed.

4. Combine cucumbers, tomatoes, chickpeas, olives, red onion, and basil in a large bowl. Pour the vinaigrette over the salad and gently toss until everything is evenly coated.

Recipe Adjustments

Vinaigrette: Use a store-bought dressing if you prefer to save time; choose one with lemon or a light vinaigrette base for the best flavor match.

Chickpeas: If you don’t love chickpeas, swap in white beans (cannellini) or omit them entirely. They add protein and a creamy texture but aren’t required.

Veggies: Feel free to swap or add vegetables for variety — diced bell pepper, cucumber ribbons, or shredded carrots work well. If you remove an ingredient, try replacing it with something that maintains texture contrast.

Herbs: Fresh basil brightens the salad, but parsley, dill, or mint are all excellent substitutes depending on your taste.

Storage and Serving Recommendations

Store this Mediterranean cucumber and tomato salad in an airtight container in the refrigerator for up to five days. The flavors will continue to meld, but the salad is best within the first few days for maximum crispness.

Serve it as a main course, side dish, or a satisfying snack. It pairs well with Mediterranean-style mains such as gyros, falafel, or grilled vegetables.

If you enjoyed this salad, try some other plant-based recipes next.