Refreshing Mediterranean Cucumber Salad with Feta and Mint

A crisp Mediterranean cucumber and tomato salad you can prepare in under 20 minutes with a handful of simple ingredients. The vegetables are tossed in a light olive oil and vinegar dressing, then finished with bright, tangy sumac and earthy za’atar for an authentic Mediterranean flavor.

This salad is ideal for warm weather, barbecues, potlucks, and weeknight dinners. It pairs well with burgers, grilled seafood, chicken, or simply served on its own as a refreshing side.

The recipe was inspired by the popular cucumber salad served at Charleston’s 167 Raw Oyster Bar. Its straightforward ingredients deliver a memorable, balanced flavor that complements a wide range of dishes.

Cucumber and Tomato Salad

Although the island’s seafood is often the star, that cucumber salad at 167 Raw stuck with me for its crisp texture and lively seasoning. The combination of crunchy seedless cucumbers, juicy tomatoes, thinly sliced shallots, and a simple vinegar-honey dressing creates a refreshing contrast to grilled or rich mains.

This cucumber and tomato salad is a great choice for summer because it’s quick, light, and full of flavor without relying on mayonnaise or heavy dressings.

You’ll enjoy this Mediterranean cucumber tomato salad because:

• Easy – A few fresh ingredients mixed together for a fast side dish.
• Transportable – No mayo means it travels well to picnics and potlucks.
• Flavorful – Sumac and za’atar add bright, tangy, and earthy notes that elevate the simple ingredients.

This recipe works with many eating plans, including gluten-free and dairy-free menus, and it fits easily into a Mediterranean-style approach to eating.

Ingredients

• Cucumbers – Use one large seedless English cucumber or about 1 pound of small seedless cocktail cucumbers. Seedless varieties keep the salad crisp and eliminate the need to remove seeds.
• Tomatoes – A pint of cherry tomatoes, halved, works best for texture and sweetness. If heirloom tomatoes are in season, they can be used instead and cut into bite-sized pieces.
• Shallot – One small shallot, very thinly sliced for a mild onion bite that doesn’t overpower the salad.
• Distilled white vinegar – About 1/4 cup for a bright acid base in the dressing. Lemon juice can be substituted in a pinch.
• Honey – 1/2 teaspoon to balance the vinegar with a touch of sweetness.
• Sumac – 1 teaspoon of ground sumac for a lemony tartness that is central to the salad’s flavor.
• Za’atar – 2 teaspoons of za’atar to add an earthy, herb-forward layer. You can use a store-bought blend or a simple homemade mix.
• Olive oil – A drizzle to finish; choose a good-quality extra-virgin olive oil for the best flavor.
• Salt – A pinch of kosher or sea salt to taste, used sparingly since the seasonings bring a lot of flavor.

How to Make a Mediterranean Cucumber Salad

Follow these simple steps to assemble the salad:

1. Make the dressing: Whisk together the distilled white vinegar and honey until the honey dissolves. Add a pinch of salt. You can mix in olive oil now or drizzle it over the finished salad.
2. Prepare the cucumbers: If using a large English cucumber, halve it lengthwise, quarter each half, and cut into roughly 1-inch pieces. If using cocktail cucumbers, slice them into rounds. Toss the cucumber pieces with the vinegar-honey mixture and let them marinate for 10–15 minutes in the refrigerator so they soften slightly and absorb flavor.
3. Add the tomatoes and shallot: Halve the cherry tomatoes and very thinly slice the shallot. Stir them into the marinated cucumbers just before serving so the tomatoes remain firm and the shallot adds a gentle onion flavor.
4. Season and finish: Sprinkle the salad with sumac and za’atar, then drizzle with about 1 teaspoon of olive oil (or to taste). Adjust salt and seasonings as desired. If the dressing pooled at the bottom, drain a little before plating so the salad isn’t overly wet. Garnish with chopped parsley if you like.

Recipe Tips

• Choose seedless cucumbers – They stay crisp and don’t require peeling or de-seeding, which saves time and keeps the salad crunchy.
• Don’t skip sumac and za’atar – These two seasonings provide the distinctive bright and savory notes that make the salad special. Both are commonly available in grocery stores or spice shops.
• Thinly slice the shallot – Very thin rings give the best texture and a mild bite without overwhelming the other ingredients.

Substitutes and Additions

• Tomatoes: If tomatoes are not available, small diced bell peppers add color and crunch, or simply increase the cucumber amount.
• Shallots: Use thinly sliced red onion if tolerated, or omit entirely for a milder version.
• Za’atar: If you can’t find a blend, combine toasted sesame seeds, dried thyme (or oregano), and a pinch of sumac.
• Additions: Feta cheese or olives are lovely additions for more savory richness.

Storage Information

This salad is best made shortly before serving to preserve cucumber crunch and tomato texture. If you enjoy the tangier, slightly pickled flavor, you can prepare it 2–3 hours in advance. Keep the tomatoes separate until just before serving to avoid them becoming mushy.

Refrigerator: Store leftovers in a covered container. The cucumbers will continue to soften and the vinegar flavor will intensify over time; the salad is still pleasant the next day but is freshest the same day.

Make ahead: Chop the vegetables and store them separately from the dressing. Combine and marinate the cucumbers for 15–20 minutes just before serving.

Serving Suggestions

This Mediterranean cucumber salad pairs well with grilled and roasted proteins or as a light side at casual meals. Some classic pairings include:

• Baked chicken or beef kabobs
• Artichoke hummus or other dips
• Simple flatbreads or naan-style pizzas
• Oven-baked Mediterranean salmon or halibut
• Grilled steaks such as NY strip or flank

Mediterranean Recipes

If you like this cucumber and tomato salad, try it alongside other Mediterranean-inspired dishes such as pasta salads with chickpeas, baked salmon with sun-dried tomato mayo, Mediterranean-style meatballs, or baked halibut. These flavor profiles complement one another and make for easy, balanced meals.

Mediterranean Cucumber Salad

A crisp cucumber and tomato salad tossed with a bright vinegar-honey dressing and finished with sumac and za’atar.

Servings: 4 people

Prep: 10 mins

Chill: 15 mins

Total: 20 mins

Ingredients

• 1 large seedless cucumber, or about 1 pound small cocktail cucumbers
• 1 small shallot, very thinly sliced
• 1/4 cup distilled white vinegar
• 1/2 teaspoon honey
• 1 pint cherry tomatoes, halved
• 1 teaspoon ground sumac
• 2 teaspoons za’atar
• Olive oil, to drizzle
• Pinch of kosher or sea salt, to taste

Instructions

1. Chop the cucumber into roughly 1-inch pieces. Place the cucumber in a bowl.
2. Whisk the vinegar and honey together with a pinch of salt. Toss the cucumber in the dressing and refrigerate for 15–20 minutes to marinate.
3. Just before serving, add the halved cherry tomatoes and the thinly sliced shallot. Drizzle about 1 teaspoon of olive oil over the salad or to taste.
4. Sprinkle the sumac and za’atar over the top, adjust seasoning as needed, and drain any excess liquid before plating. Garnish with chopped parsley if desired.

Notes

• Seedless cucumbers keep the salad crisp and save preparation time.
• Parsley is optional but adds a fresh herbal note when used as a garnish.
• Za’atar and sumac are available at most well-stocked grocery stores or spice shops.
• To make ahead, chop vegetables and keep them separate from the dressing until ready to serve.

Nutrition

Approximate per serving: Calories 44 kcal; Carbohydrates 10 g; Protein 2 g; Fat 0.3 g; Sodium 16 mg; Fiber 2 g; Vitamin C 30 mg. Nutrition is an estimate and should be used as a guide.

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