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A refreshing Mediterranean pineapple cucumber salad with lime and olive oil in a white bowl.

Mediterranean Pineapple Cucumber Salad

A refreshing, 15-minute Mediterranean-inspired salad that balances the tropical sweetness of pineapple with cooling English cucumbers, finished with high-quality EVOO and fresh herbs.
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Prep Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Greek, Middle Eastern
Calories: 145
Ingredients Method Notes

Ingredients
  

The Base
  • 1 fresh pineapple approx. 2.5 cups chunks
  • 1 large English cucumber sliced into half-moons
  • ¼ small red onion finely diced
The Herbs & Heat
  • ¼ cup fresh cilantro chopped
  • 1 tbsp fresh mint finely chopped
  • 1 tbsp fresh flat-leaf parsley chopped
  • 1 small jalapeño seeded and minced OR a pinch of Aleppo pepper
The Mediterranean Dressing
  • 2 tbsp Extra Virgin Olive Oil High-quality Mediterranean EVOO
  • Juice of 1–2 fresh limes
  • 1 tbsp raw Mediterranean honey optional
  • Sea salt and freshly ground black pepper to taste
  • Optional: A tiny pinch of Sumac for depth

Method
 

  1. Prepare the Produce: Peel, core, and chop the pineapple into 1-inch chunks. Slice the cucumber into half-moons (keep the skin on for extra nutrients and color). Finely dice the red onion.
  2. Whisk the Dressing: In a small bowl or jar, combine the lime juice, extra virgin olive oil, and honey. Whisk or shake until the dressing is emulsified.
  3. Toss: In a large mixing bowl, combine the fruit, vegetables, and chopped fresh herbs. Pour the dressing over the top.
  4. Chill: Toss gently to coat. For the best flavor, let the salad rest in the refrigerator for 20 minutes before serving. This allows the lime juice to soften the bite of the onion and the herbs to infuse the pineapple.
  5. Final Touch: Season with salt and pepper right before serving to maintain the crunch of the cucumber.

Notes

  • torage: Best consumed within 24 hours. If storing for later, keep the dressing in a separate container and toss just before serving.
  • Pro Tip: If your red onion is particularly sharp, soak the diced pieces in ice water for 10 minutes, then pat dry before adding to the salad.
  • Pairing: This is the perfect accompaniment to Lemon Garlic Baked Cod or a traditional Mezze Platter.