Joanna Gaines Cucumber Salad

This crisp, refreshing Joanna Gaines Cucumber Salad is made with English cucumbers, cherry tomatoes, and feta cheese, ready in just 15 minutes. Tossing the fresh vegetables in a tangy red wine vinaigrette creates a bright, satisfying crunch in every single bite. I rely on this easy side dish whenever I need something quick and flavorful.

Why This Classic Works

I used to overcomplicate my salads by adding too many ingredients until the flavors got completely lost. This simple recipe taught me that relying on just a few fresh components is always the better approach.

The combination of salty feta and briny Kalamata olives perfectly balances the sweet cherry tomatoes and mild cucumbers. It takes almost no effort to chop the vegetables, yet the resulting dish tastes incredibly bright and well-rounded.

Joanna Gaines Cucumber Salad Ingredients

For the Salad:

• 2 English cucumbers, sliced into half-moons
• 1 pint cherry tomatoes, halved
• 1/2 medium red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled

For the Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

How To Make Joanna Gaines Cucumber Salad

1. Prep the Vegetables: Wash and chop the cucumbers, cherry tomatoes, and red onion. Place them into a large mixing bowl along with the Kalamata olives.
2. Mix the Dressing: In a small bowl or jar, combine the olive oil, red wine vinegar, dried oregano, kosher salt, and black pepper. Whisk or shake vigorously until fully combined.
3. Toss the Salad: Pour the dressing over the chopped vegetables. Use large spoons to toss everything together until the vegetables are evenly coated.
4. Add the Cheese: Gently fold in the crumbled feta cheese so it does not turn into a paste. Let the salad rest for 10 minutes before serving.

Recipe Tips

• Use English cucumbers: They have thinner skins and fewer seeds, meaning you do not have to peel them or scoop out wet centers.
• Soak the onions: If raw red onion is too strong for you, soak the slices in cold water for 10 minutes before adding them.
• Let it marinate: Allowing the salad to sit for just 10 minutes before eating helps the vegetables absorb the tangy vinaigrette.

What To Serve With Cucumber Salad

This bright side dish cuts through the richness of heavy meats perfectly. Serve it alongside grilled chicken thighs, thick steaks, or juicy beef burgers. It also works beautifully next to baked salmon or simple roasted pork tenderloin.

How To Store

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The cucumbers will lose a bit of their crunch and release water over time, so you may need to drain excess liquid before serving again.

FAQs

Do I need to peel the cucumbers?

Not if you use English or Persian cucumbers, as their skins are thin and pleasant to eat. If you use standard waxy slicing cucumbers, it is best to peel them first.

Can I make this ahead of time?

You can chop the vegetables and mix the dressing a day in advance, but keep them in separate containers. Toss everything together about 15 minutes before serving for the best texture.

What else can I add to this salad?

Fresh herbs make a wonderful addition to this base recipe. Chopped fresh dill, flat-leaf parsley, or fresh mint leaves will bring an extra layer of flavor.

Nutrition

• Calories: 145 kcal
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 11mg
• Sodium: 380mg
• Total Carbohydrate: 7g
• Protein: 3g

Try More Recipes:

• Joanna Gaines Hot Dogs And Rice
• Joanna Gaines French Onion Soup
• Joanna Gaines Layered Arugula Salad

Joanna Gaines Cucumber Salad

Recipe by Imen Dridi

Servings

6

servings

Prep time

15

minutes

Total time

15

minutes

Joanna Gaines Cucumber Salad features crisp cucumbers, sweet tomatoes, and salty feta in just 15 minutes. This quick, refreshing side dish relies on simple ingredients for maximum flavor, making it a reliable addition to any summer barbecue or easy weeknight dinner.

Ingredients

• 2 English cucumbers, sliced into half-moons

• 1 pint cherry tomatoes, halved

• 1/2 medium red onion, thinly sliced

• 1/2 cup Kalamata olives, pitted and halved

• 1/2 cup feta cheese, crumbled

• 1/4 cup extra virgin olive oil

• 2 tablespoons red wine vinegar

• 1/2 teaspoon dried oregano

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

Directions

• 1. Prep the Vegetables: Wash and chop the cucumbers, cherry tomatoes, and red onion. Place them into a large mixing bowl along with the Kalamata olives.
• 2. Mix the Dressing: In a small bowl or jar, combine the olive oil, red wine vinegar, dried oregano, kosher salt, and black pepper. Whisk or shake vigorously until fully combined.
• 3. Toss the Salad: Pour the dressing over the chopped vegetables. Use large spoons to toss everything together until the vegetables are evenly coated.
• 4. Add the Cheese: Gently fold in the crumbled feta cheese so it does not turn into a paste. Let the salad rest for 10 minutes before serving.