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This vibrant Greek cucumber salad comes together in minutes and packs bold Mediterranean flavors into every bite. You get crisp veggies, creamy tahini vinaigrette and pops of fresh basil for a side or main that tastes as good as it looks.
When I first served this salad at a backyard BBQ everyone kept coming back for seconds and it has been my go to for a healthy lunch ever since.
Ingredients
- Cucumbers: for crunch and freshness try to pick ones that are firm and bright green
- Tomatoes: for juicy sweetness use ripe vine tomatoes for the best flavor
- Chickpeas: add protein and heartiness cooked from scratch or high quality canned both work
- Olives: bring a briny pop Kalamata are traditional but any good Mediterranean olive will do
- Red onion: gives a mild bite look for vibrant red color and firmness when choosing
- Fresh basil: layers in herbal notes use leaves that are bright and unwilted
- Vinaigrette: made from olive oil tahini lemon juice agave nectar garlic salt and pepper each adds richness and tang use extra virgin olive oil and fresh squeezed lemon if possible
Step by Step Instructions
- Make the Vinaigrette:
- Whisk together olive oil lemon juice tahini agave nectar minced garlic salt and pepper until the mixture is creamy and smooth set aside while you prep the salad
- Prep the Chickpeas:
- Drain and rinse chickpeas thoroughly under cold water this gets rid of any can taste and helps the salad stay fresh
- Chop and Prepare Veggies:
- Dice cucumbers slice tomatoes chop red onion and basil washing everything well make sure veggie pieces are all similar so every bite is balanced
- Assemble the Salad:
- Gently toss cucumbers tomatoes chickpeas olives red onion fresh basil and vinaigrette in a large serving bowl stir until every veggie is nicely coated
- Taste and Finish:
- Taste the salad before serving and adjust salt pepper or lemon juice if needed let it sit a few minutes for flavors to mingle
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Storage Tips
Store any leftover salad in a tightly sealed container in the fridge It will stay crisp and tasty for up to five days However if you want maximum crunch keep the dressing separate and only toss before serving If the veggies release extra liquid simply drizzle any leftover vinaigrette over when reviving
Ingredient Substitutions
Swap out the chickpeas for cooked white beans or lentils if you want a different texture Feta cheese or vegan feta crumbles can add richness if you are not avoiding dairy If you do not have agave nectar try maple syrup or a touch of honey
Serving Suggestions
This salad shines as a side for grilled fish or roasted chicken Or make it a main by piling it onto toasted pita or along with a scoop of hummus For a party platter serve it on a bed of greens with crusty bread
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Greek Roots
Greek cucumber salad is inspired by classic Mediterranean flavors The combination of bright vinaigrette crisp veggies and fresh herbs is deeply rooted in Greek cuisine where simple ingredients shine This style of salad is common throughout warm weather months as a way to celebrate garden harvests
Recipe FAQs
- → Can I substitute the chickpeas with another legume?
Yes, white beans or lentils work well and offer a slightly different texture and flavor profile.
- → How far in advance can I prepare this dish?
You can make it up to five days ahead. Keep it chilled and covered to maintain freshness.
- → What can I use instead of tahini in the vinaigrette?
Almond butter or plain Greek yogurt are good alternatives, though the flavor will change slightly.
- → Should the cucumbers be peeled before use?
Peeling is optional. Keeping the skin adds color and extra crispness, yet you can peel for a milder flavor.
- → Can I add cheese to this salad?
Yes, crumbled feta adds a creamy, tangy note. Add just before serving for best results.
- → Is this dish suitable for meal prep?
Absolutely. It keeps well in the refrigerator, and flavors blend beautifully over time.