Save I threw this salad together on a humid afternoon when the kitchen felt too hot for anything cooked. The cucumbers were ice-cold from the fridge, and the mint I'd grabbed from the windowsill still had that sharp, clean smell. It came together in minutes, and I remember thinking it tasted like summer in a bowl. Now it's my go-to whenever I need something bright and filling without turning on the stove.
I first made this for a backyard picnic where everyone brought something light. I doubled the batch and watched it disappear faster than anything else on the table. People kept asking for the recipe, surprised that something so simple could taste so vibrant. One friend told me she made it three times that week. It became my proof that you don't need complicated ingredients to make something people remember.
Ingredients
- Cucumbers: Use the crispest ones you can find. I like to leave some of the skin on for color and a bit of texture, but peel them if they're waxy.
- Red onion: Chop it fine so it blends in without overwhelming. If it's too sharp, soak the pieces in cold water for five minutes and drain.
- Cherry tomatoes: Halve them so their juices mix into the dressing. Sweet varieties work best here.
- Fresh mint leaves: This is what makes the salad sing. Don't skip it or swap it for dried, the fresh leaves bring a brightness nothing else can.
- Fresh parsley: It adds a grassy, herbal note that balances the mint. Flat-leaf parsley has more flavor than curly.
- Chickpeas: Rinse them well to get rid of that canned taste. They soak up the dressing and make the salad hearty.
- Lemon juice: Freshly squeezed is worth it. Bottled lemon juice tastes flat in comparison.
- Extra-virgin olive oil: Use a good one. You'll taste it, so make sure it's fruity and smooth.
- Garlic: One clove is enough. Mince it fine so it disperses evenly and doesn't bite too hard.
- Sea salt and black pepper: Season to taste. I always add a little more salt than I think I need because the cucumbers absorb it.
Instructions
- Chop the vegetables:
- Dice the cucumbers into bite-sized pieces and finely chop the red onion. Halve the cherry tomatoes and chop the mint and parsley, then toss everything into a large bowl with the rinsed chickpeas.
- Make the dressing:
- In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper until it emulsifies slightly. Taste it and adjust if you want more tang or richness.
- Toss and combine:
- Pour the dressing over the salad and toss gently with your hands or a spoon until everything is coated. Be gentle so the tomatoes don't burst too much.
- Adjust and chill:
- Taste a bite and add more salt, pepper, or lemon if needed. Let it sit in the fridge for 10 minutes if you have time, or serve it right away if you're hungry.
Save One evening I packed this into a container and ate it on the porch while the sun went down. The mint smelled like the garden, and the lemon cut through the heat of the day. It wasn't fancy, but it felt like exactly what I needed. That's when I realized this salad wasn't just food, it was a little reset button I could make whenever life felt too heavy.
Storing and Serving
This salad keeps in the fridge for up to two days in an airtight container. The cucumbers soften a bit, but the flavors deepen and it still tastes great. If you're meal prepping, keep the dressing separate and toss it together right before you eat. Serve it cold, straight from the fridge, with grilled pita or alongside roasted chicken or fish.
Variations and Add-Ins
I've added crumbled feta when I want something richer, and diced avocado when I need more creaminess. Sliced bell peppers add crunch and sweetness, and sometimes I swap the mint for dill or basil depending on what's in the garden. You can also toss in cooked quinoa or couscous to make it even more filling. Every version works because the base is so forgiving.
What to Serve It With
This salad shines as a side dish next to grilled lamb, chicken skewers, or baked salmon. I've also eaten it on its own for lunch with a piece of crusty bread. It pairs well with hummus, baba ganoush, or any Mediterranean spread.
- Serve it with warm pita bread for scooping.
- Pair it with grilled halloumi for a vegetarian feast.
- Add it to a mezze platter alongside olives, stuffed grape leaves, and tzatziki.
Save This salad has become one of those recipes I don't even think about anymore, I just make it. It's there when I need something quick, healthy, and full of life, and it never disappoints.
Recipe FAQs
- → Can I add cheese to this salad?
Yes, crumbled feta cheese can be added for extra protein and creaminess, though it’s optional for a vegan-friendly version.
- → What herbs work best in the dressing?
Fresh mint and parsley are ideal for this salad, but dill or basil can be used to vary the flavor profile.
- → How should I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 2 days to maintain freshness and flavor.
- → Is this salad suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free. Ensure canned chickpeas are checked for cross-contamination if sensitive.
- → What can be served alongside this salad?
It pairs well with grilled pita, meats, fish, or can be enjoyed on its own as a light, refreshing dish.