Cucumber and Olive Salad
A crisp, briny salad built on the ratio that makes Greek salad work: crunchy cucumber, sharp olives, sweet tomato and a proper amount of olive oil.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 3.
- 2cucumbers, deseeded and cut into half-moons
- 2 cupscherry tomatoes, halved
- 1/2red onion, thinly sliced
- 1/2 cupKalamata olives, pitted
- 2 tbspfresh oregano leaves, or 1 tsp dried
- 3 tbspextra virgin olive oil
- 1 tbspred wine vinegar
- 1/2 tspsalt
- 1/4 tspblack pepper, freshly cracked
Cookware
- Large mixing bowl
Method
Read each step end-to-end before starting.
- 01
Prep the vegetables
Deseed the cucumbers by running a spoon down the centre before slicing — this keeps the salad from turning watery. Halve the tomatoes and thinly slice the red onion.
- 02
Soften the onion
Place the sliced red onion in a small bowl of cold water for 5 minutes to take the sharp edge off, then drain well.
- 03
Make the dressing
Whisk the olive oil, red wine vinegar, salt and pepper together in the bottom of the mixing bowl.
- 04
Combine
Add the cucumber, tomatoes, drained onion, olives and oregano directly into the bowl with the dressing. Toss gently to coat.
- 05
Rest before serving
Let the salad sit for 10 minutes at room temperature before serving — this lets the vegetables release a little juice that mixes with the dressing into a proper salad liquor at the bottom of the bowl.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Naturally gluten-free, soy-free and nut-free.