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Low-calorie vegetable salad with olive oil
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Mediterranean cucumber salad (180 g) has 130 calories. That works out to 72 calories per 100 g. It contains 8.5 g of carbs, 2.3 g of protein, 9.9 g of fat and 2.7 g of fiber. Its 43.2 µg of Vitamin K covers 36% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
130
KCAL / 180G
Carbs
8.5g
· 3% DV
Protein
2.3g
· 5% DV
Fat
9.9g
· 13% DV
Fiber
2.7g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 26% · Protein 7% · Fat 67%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 130 kcal | |
| Total fat | 9.9 g | 13% |
| Saturated fat | 1.44 g | 7% |
| Trans fat | 0 g | |
| Sodium | 477 mg | 21% |
| Total carbohydrate | 8.5 g | 3% |
| Fiber | 2.7 g | 10% |
| Protein | 2.3 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 130 kcal |
| 100 g | 100 g | 72 kcal |
| 1 serving (small) | 100 g | 72 kcal |
| 1 cup (chopped) | 130 g | 94 kcal |
| 1 bottle (large) | 250 g | 180 kcal |
| 2 cup (chopped) | 260 g | 187 kcal |
| 1 serving (extra large) | 300 g | 216 kcal |
Calculated from 72 calories per 100 g.
Mediterranean cucumber salad usually combines cucumber with tomato, olive oil, and lemon or vinegar. Red onion, olives, fresh herbs, and sometimes cheese are common additions, but there is no single fixed recipe.
Mediterranean cucumber salad dressing is typically olive oil mixed with lemon juice or vinegar, salt, pepper, and herbs. Whisk it together and taste before adding it, since olives or cheese can already make the salad salty.
Yes, you can chop the vegetables for Mediterranean cucumber salad ahead, but store the dressing separately. Add the dressing shortly before serving so the cucumber and tomatoes stay crisp instead of releasing liquid.
To keep Mediterranean cucumber salad from getting watery, cut the vegetables shortly before serving and add salt and dressing at the end. If your cucumber has large watery seeds, scoop them out before slicing.
Mediterranean cucumber salad pairs well with grilled fish, chicken, roasted vegetables, or beans. It also works as a fresh side for flatbread and hummus, or as a topping for a grain bowl.
No, peeling is not necessary for Mediterranean cucumber salad if the cucumber has tender skin; leaving it on adds color and crunch. Wash it well first, and peel it if the skin is tough or bitter.
Yes, crumbled feta is a common addition to Mediterranean cucumber salad, although it is not essential. Add it just before serving and taste before salting, because feta and olives can both be quite salty.
Parsley, mint, oregano, and dill all work in Mediterranean cucumber salad. Use one or two herbs so their flavors complement the cucumber, tomato, and olive-oil dressing rather than overwhelming them.
Mediterranean cucumber salad is best eaten the day it is made. Refrigerate leftovers in a covered container, but expect the vegetables to soften and release liquid; discard the salad if it has been left out for an extended time.
Yes, vinegar can replace lemon juice in Mediterranean cucumber salad. Red wine vinegar gives the dressing a sharper flavor, so add a little at a time and balance it with olive oil.
Vitamins
Vitamin K
43.2µg · 36% DV
Vitamin C
22.5mg · 25% DV
Vitamin E
2.25mg · 15% DV
B6
0.16mg · 9% DV
Minerals
Sodium
477mg · 21% DV
Copper
0.13mg · 14% DV
Potassium ⭐
369mg · 11% DV
Manganese
0.22mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 130 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Mediterranean cucumber salad is a fresh, Mediterranean-inspired mix usually made with cucumber, tomato, onion, herbs and olives, dressed with olive oil and lemon. There is no single fixed recipe: leafy greens or other seasonal vegetables may also find their way into the bowl.
It works as a side for grilled food, part of a mezze spread, or a light lunch, and is easy to adapt to ingredients available wherever you live. The vegetables contribute water and fibre, while the olive oil supplies most of the fat; a 100 g portion has about 72 calories. For a more filling meal, serve it with beans or chickpeas, or use a measured drizzle of oil for a lighter dressing.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.44g
MONOUNSATURATED
6.57g
POLYUNSATURATED
1.12g
Omega 6:3 ratio 11:1
Above the ideal 4:1 (11:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.