You know those days when you want something fresh, filling, and fast? This cucumber turkey sub salad has been my lunchtime lifesaver more times than I can count. It’s like biting into your favorite turkey sub—minus the bread—with all those crisp, crunchy veggies and savory turkey. The best part? It comes together in about 15 minutes, making it perfect for meal prep or a last-minute lunch scramble. The cucumbers stay cool and refreshing, while the turkey keeps it hearty enough to actually fill you up. Trust me, once you try this combo, you’ll be hooked. No cooking, no fuss—just a big bowl of deliciousness.

Why You’ll Love This Cucumber Turkey Sub Salad

Let me tell you why this salad is about to become your new best friend:

• Speed demon: 15 minutes from chopping to eating – perfect when hunger strikes fast
• No oven required: Beat the heat with this cool, no-cook meal
• Lunchbox hero: Stays crisp for hours, making it ideal for packed lunches
• Flavor bomb: All your favorite sub shop tastes without the carb coma
• Waistline-friendly: Packed with protein and veggies to keep you full longer

Seriously, it’s like having your favorite deli sandwich in salad form – minus the guilt!

Ingredients for Cucumber Turkey Sub Salad

Here’s everything you’ll need to make this refreshing salad sing – and trust me, the prep details matter! I’ve learned through trial and error that how you cut these ingredients makes all the difference in texture and flavor.

• 2 cups diced turkey breast – I like mine in ½-inch cubes so you get a good bite every time
• 1 large cucumber, sliced – English cucumbers work best (no peeling needed!)
• ½ red onion, thinly sliced – soak in ice water for 5 minutes if you want less bite
• 1 cup cherry tomatoes, halved – the pop of color makes it look irresistible
• ¼ cup black olives, sliced – my secret for that authentic sub shop flavor
• ½ cup shredded lettuce – iceberg gives the best crunch factor
• 2 tbsp olive oil – the good stuff, please!
• 1 tbsp red wine vinegar – just enough tang to wake up all the flavors
• 1 tsp dried oregano – the herb that ties everything together
• Salt and pepper to taste – don’t skip the seasoning!

See? Nothing fancy – just fresh, simple ingredients that work magic together.

How to Make Cucumber Turkey Sub Salad

Alright, let’s get to the fun part! Making this salad is so easy you’ll wonder why you ever settled for boring lunches. Just follow these simple steps, and you’ll have a crisp, flavorful bowl ready in no time. The key here is keeping everything fresh and not overworking the ingredients – we want those veggies to stay perky!

Step 1: Combine the Salad Base

Grab your biggest mixing bowl – I use my trusty 4-quart one because you want plenty of room to toss everything later. Start with the diced turkey, then add in those beautiful cucumber slices. The red onion goes in next (drain it if you soaked it), followed by the halved cherry tomatoes and sliced olives. Finally, gently nestle in the shredded lettuce on top. Don’t mix yet! We’re building layers here, people.

Step 2: Whisk the Dressing

Now for the magic potion! In a small bowl (I use a 2-cup measuring cup because it pours nicely), whisk together the olive oil and red wine vinegar until they look all shimmery and combined. Sprinkle in the oregano, then season with salt and pepper to taste. Give it a quick taste test – want more tang? Add a splash more vinegar. Need more herb flavor? Another pinch of oregano won’t hurt!

Step 3: Toss and Serve

Here’s where finesse matters – pour the dressing over your salad mountain, then using salad tongs or two large spoons, gently lift and turn the ingredients until everything gets lightly coated. No aggressive mixing! We’re going for elegance, not a mushy mess. Serve right away for maximum crunch, or pop it in the fridge for up to 2 hours if you want the flavors to mingle. Any longer than that and the lettuce might get sad – nobody wants sad lettuce!

Ingredient Notes and Substitutions

Listen, I know we don’t always have exactly what a recipe calls for – that’s why I’ve tested every possible swap for this salad! Red wine vinegar can totally be balsamic if that’s what’s in your pantry (just use a little less – it’s stronger!). Love cheese? Toss in some crumbled feta – it’s insane how good that salty bite is with the turkey. Vegetarian? Chickpeas make a great turkey substitute. And if cukes aren’t your thing, try zucchini ribbons instead. The beauty of this salad is how flexible it is while still tasting like your favorite sub in a bowl!

Tips for the Best Cucumber Turkey Sub Salad

Want to take your salad from good to “Oh wow!”? Here are my hard-earned secrets:

• Chill your turkey first – Cold turkey holds its shape better when tossing
• Pat cukes dry – A quick towel blot keeps the salad from getting watery
• Dress just before serving – Prevents soggy greens (learned this the hard way!)
• Use kitchen shears – Makes quick work of slicing olives and herbs
• Taste as you go – Sometimes it needs an extra pinch of salt or oregano

Little touches make all the difference – your taste buds will thank you!

Serving Suggestions for Cucumber Turkey Sub Salad

This salad shines bright on its own, but oh boy, it plays well with others too! I love scooping it onto whole-grain toast for an open-faced sandwich situation – the textures are everything. For dinner parties, it makes the perfect protein-packed side next to grilled chicken or fish. My kids even wrap it in tortillas for a quick lunch wrap. And here’s a pro tip: serve it in hollowed-out cucumber boats for a fun, carb-free presentation that always gets compliments!

Storage and Reheating

Here’s the deal – this salad is best enjoyed fresh, but if you must store it, keep it in an airtight container in the fridge for no more than 2 days. And trust me, don’t even think about freezing it! The cucumbers turn into sad, limp noodles and the lettuce gets all weird. I’ve tried it so you don’t have to – lesson learned the hard way!

Cucumber Turkey Sub Salad Nutrition

Now let’s talk numbers – because who doesn’t want to know they’re eating something healthy that tastes this good? One generous serving of this salad clocks in at about 220 calories but packs a whopping 25g of protein! Here’s the breakdown that makes me feel good about going back for seconds:

• Calories: 220 – light but satisfying
• Protein: 25g – keeps you full for hours
• Carbs: 8g – mostly from those crisp veggies
• Fiber: 2g – happy gut, happy life
• Sugar: 4g – all natural from the tomatoes and cukes

Remember, these are estimates – your exact numbers might dance a bit depending on your turkey’s thickness or how generous you are with the olives. But either way, it’s a nutritional win in my book!

Frequently Asked Questions

I get questions about this cucumber turkey sub salad all the time – here are the ones that pop up most often!

Can I use chicken instead of turkey?
Absolutely! Leftover rotisserie chicken works like a charm here. Just make sure it’s diced about the same size as the turkey would be. The flavor profile stays pretty much identical – still delicious!

How long will leftovers stay fresh?
Honestly, it’s best the day you make it, but if you must store it, keep it in the fridge for up to 2 days in an airtight container. The cucumbers lose some crunch after that first day though – fair warning!

Can I make this vegetarian?
You bet! Swap the turkey for chickpeas or even diced mozzarella balls. The dressing and veggies carry so much flavor that you won’t miss the meat at all. My vegetarian friends go crazy for this version!

Is there a substitute for red wine vinegar?
Totally! Balsamic or apple cider vinegar work great – just use a little less since they’re more potent. Lemon juice in a pinch will do the trick too, though the flavor shifts a bit.

Why do you recommend patting the cucumbers dry?
This little step makes all the difference! Wet cukes = watery salad. A quick blot with paper towels keeps everything crisp and prevents the dressing from getting diluted. Learned this after one too many soggy salad disasters!

Ready to Make Your Own Cucumber Turkey Sub Salad?

Now that you’ve got all my best tips and tricks, it’s your turn to whip up this refreshing salad! I can’t wait for you to experience how something so simple can taste so incredibly satisfying. Don’t be shy – make it your own! Add some avocado if you’re feeling fancy, or throw in a handful of sunflower seeds for extra crunch. The possibilities are endless. And hey, when you do make it, come back and tell me how it turned out in the comments below. Did you discover a new favorite twist? I’m always looking for fresh ideas to try in my own kitchen. Happy chopping, friends – your taste buds are in for a treat!

15-Minute Cucumber Turkey Sub Salad: The Ultimate Crunchy Delight

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• Author: Christina R. Jones
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

A refreshing and healthy salad that combines the flavors of a turkey sub with crisp cucumbers.

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Ingredients

Scale 1x2x3x

• 2 cups diced turkey breast
• 1 large cucumber, sliced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup black olives, sliced
• 1/2 cup shredded lettuce
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

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Instructions

1. In a large bowl, combine turkey, cucumber, red onion, cherry tomatoes, black olives, and lettuce.
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat.
4. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

• Use leftover roasted turkey for convenience.
• Add crumbled feta cheese for extra flavor.
• Substitute balsamic vinegar if red wine vinegar is unavailable.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 4g
• Sodium: 320mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 50mg

Keywords: cucumber turkey sub salad, healthy salad, turkey salad, easy lunch