• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Subscribe

Planted in the Kitchen

menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Contact
  • Subscribe
×

Home » Appetizers & Sides » Greek Cucumber Salad

Published: Apr 8, 2022 · Modified: Sep 6, 2022 by Kelsey· This post may contain affiliate links ·

Greek Cucumber Salad

Jump to Recipe Print Recipe

Disclosure: This post may contain affiliate links.

This hearty and flavorful Greek cucumber salad is packed full of fresh plant based foods and flavors.

A bowl of cucumber salad with fresh vegetables, chickpeas, olives, and fresh herbs

Reasons I Love This Recipe

  • This Greek tomato cucumber salad is made with fresh ingredients and is a great way to increase your daily vegetable intake
  • It is a great recipe for a bunch of different dietary needs and preferences as it is vegan/plant-based and gluten-free
  • This no-cook recipe is easy to make, and takes just about 15 minutes from start to finish
  • It's a great dish to take to a picnic, cookout, or to pack for a school or work lunch.

Check out my Amazon Page to shop some of my favorite kitchenware & appliances

Ingredient Notes

Labeled ingredients including: red onion, chickpeas, cucumber, dressing, herbs, olives, and tomatoes

Cucumber: They are the star in this recipe, and are the perfect refreshing vegetable. If you choose a larger cucumber with a lot of seeds, I would recommend removing some of the seeds to avoid sogginess.

Chickpeas: I added chickpeas to this dish to add some plant based protein.

If you're interested in learning more, I really like this article about some of the health benefits of chickpeas.

Tomato: You can use any type of tomato that you have on hand or love best. I used cherry tomatoes because I love that they are a little extra sweet!

Onion: I recommend using red onion.

Vinaigrette: There is a featured homemade vinaigrette used for this salad (see recipe card below), but if you're short on time you can use a store-bought dressing.

See recipe card below for the full ingredient list and quantities.

Step-By-Step Instructions

Step by step instructions to make cucumber salad. One picture shows the ingredients in small white bowls, the next shows a homemade salad dressing, then all of the ingredients in a bowl, and the last image is the salad mixed together in a bowl.

Start by mixing the ingredients together for the homemade vinaigrette and set it aside.

Next, drain and rinse the chickpeas.

Then, wash and prep/cut all produce according to the ingredient list.

Combine all ingredients in a large serving bowl, drizzle the dressing on top, and gently toss (mix) the salad.

A bowl of unmixed ingredients with sectioned off ingredients including: tomatoes, cucumber, olives, red onion, dressing, herbs, chickpeas, and tomatoes.

Recipe Adjustments

Vinaigrette: If you're running short on time, you can skip making the homemade dressing that accompanies this salad. Using a store-bought dressing is a great way to save time!

Chickpeas: I added the chickpeas to add another great texture and a source of plant based protein. If you're not a big fan of chickpeas you can swap a white bean in its place or omit altogether.

Veggies: If you omit any of the original vegetables in the recipe, I strongly recommend adding another vegetable in its place. This helps keep a great variety of flavors and textures.

Herbs: I chose to use fresh basil in this recipe because I love how it brightens up the flavors. You can use a different fresh herb if you prefer (parsley, dill, etc.)

A overhead image of my cucumber salad garnished outside the bowl with tomatoes, chickpeas, cucumbers, onion, and herbs

Storage and Serving Recommendations

This Mediterranean cucumber tomato salad can be stored in an airtight container for up to five days.

You can serve this vegan cucumber salad as a main dish, side dish, or enjoy it as a snack.

It would be a great dish to accompany my Vegan Gyro recipe or my Falafel Bowl.

A blue and white bowl filled with a Greek salad including olives, tomatoes, chickpeas, cucumbers, and onion, covered in fresh herbs

If you enjoyed this recipe, be sure to try some of my other plant-based recipes next:

  • Spicy Cashew Dressing
  • Vegan Pasta Salad
  • Falafel Bowl
  • Vegan Gyro
Vegan Mediterranean cucumber salad in a blue and white bowl including onion, tomatoes, olives, cucumber, chickpeas, and herbs

Greek Cucumber Salad

Kelsey Riley
This flavorful plant based cucumber salad is filled with fresh veggies and tossed in a homemade vinaigrette.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Main Course, Salad, Side Dish
Cuisine Greek, Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

Vinaigrette

  • 2 tablespoon olive oil
  • 2 tbsp lemon juice
  • 2 tablespoon tahini
  • 2 tsp agave nectar
  • 2 cloves garlic minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Salad

  • 3 cups cucumbers diced
  • 1 cup tomatoes sliced
  • 1 cup chickpeas
  • 1 cup olives
  • ½ cup red onion diced
  • ½ cup fresh basil chopped
  • ¼ cup vinaigrette

Instructions
 

  • Start by combining all ingredients for the vinaigrette and mix them together, then set aside.
  • Drain and rinse the chickpeas.
  • Wash and prep the remaining ingredients according to the ingredient list.
  • Combine all ingredients and the dressing in a large serving bowl. Gently toss the salad until well coated in the vinaigrette.

Notes

This salad can be stored in a covered container in the fridge for up to five days. 

Nutrition

Calories: 400kcal
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!

More Vegan & Plant-Based Appetizers & Sides

  • Ancient Grains Salad
  • Air Fryer Fingerling Potatoes
  • Air Fryer Squash
  • Vegan Chickpea Salad

About Kelsey

Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Picture of Kelsey Riley, author of Planted in the Kitchen.

Hi, I'm Kelsey!

Welcome to Planted in the Kitchen

Here you'll find delicious, healthy, and easy vegan recipes. I'm a registered nurse turned blogger with a passion for plant based food.

More about me

As Seen In

Pictures of logos that Planted in the Kitchen has been featured in, Allrecipes Homemade Podcast, Thrive, Yahoo News, Plant Based News, Better Homes and Gardens, Plant Based, Vegan Food and Living, Fox News, Vegan Life.

Sign up for my email list!

Veganuary Recipes

  • Vegan Summer Rolls
  • Spinach White Bean Soup
  • Blueberry Spinach Smoothie
  • Vegan Charcuterie Board
  • Falafel Bowl
  • Greek Cucumber Salad

Popular Posts

  • Spicy Peanut Noodles
  • Vegan Fruit Dip Recipe
  • Raspberry Oatmeal
  • Spicy Vegan Chicken Sandwich
  • Spicy Cashew Dressing
  • Dragon Fruit Lemonade

Footer

Back to top

© 2022 Planted in the Kitchen • Privacy Policy • Disclosure Policy • Terms & Conditions