Crisp cucumbers, juicy tomatoes, and salty feta cheese come together in this Greek Cucumber Salad for one of the easiest side dishes you will ever make.
A simple homemade dressing of olive oil, red wine vinegar, and lemon juice ties everything together in under 20 minutes.
This is the kind of salad I make on repeat all summer long. It needs no cooking, uses ingredients you can find at any grocery store, and pairs with almost anything coming off the grill.
If you love fresh, veggie-forward sides, this one earns a permanent spot in your rotation.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Total Time | 15 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
This pairs beautifully with my Greek Lemon Chicken and Potato Bake for a complete Mediterranean dinner.
Why You’ll Love This Greek Cucumber Salad
This salad checks every box when you need something fast, fresh, and reliably delicious.
It comes together with basic chopping, a quick whisk, and a toss, so there is no special skill required.
- Ready in 15 minutes with zero cooking involved
- Uses simple, affordable produce you likely already have
- Naturally gluten free and easy to make vegetarian
- Holds up well for meal prep and make ahead lunches
- Works as a side dish, a light lunch, or a topping for grilled meats
Another favorite: Mediterranean Salad
Ingredients
You only need a handful of fresh vegetables, a block of good feta, and a few pantry staples for the dressing.
- 2 large English cucumbers, sliced into half moons
- 1 pint cherry or grape tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1/2 cup kalamata olives, pitted
- 6 ounces block feta cheese, cubed or crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 2 tablespoons fresh dill or parsley, chopped
- Salt and black pepper, to taste
I learned this technique while perfecting my Tzatziki Sauce, which shares many of the same fresh flavors.
Kitchen Equipment Needed
Nothing fancy is required here, just a few basics you likely already own.
- Sharp chef’s knife
- Sturdy cutting board
- Large mixing bowl
- Small bowl or jar for whisking the dressing
- Measuring spoons and cups
You might also enjoy: Cucumber Tomato Salad
Recommended Products for This Recipe
These are a few products I personally use and recommend for making this salad the best it can be.
1. Greek Extra Virgin Olive Oil
A good quality Greek olive oil makes a noticeable difference in the dressing, adding a peppery, fruity depth that cheaper oils simply cannot match.
I always keep a bottle on hand for salads like this one. It is worth the small splurge for how much flavor it brings.
2. Block Feta Cheese
Pre-crumbled feta tends to be dry and chalky, so I always reach for a block and cut it myself.
The texture is creamier and the flavor is far more vibrant. It holds its shape better in the salad too.
3. Pitted Kalamata Olives
Kalamata olives bring a briny, slightly fruity bite that regular black olives just cannot replicate.
Buying them pitted saves a ton of prep time. They are a staple I always keep stocked in the fridge.
4. Glass Mixing Bowl Set
A good set of glass mixing bowls makes tossing salads so much easier, especially with nesting sizes for prep and serving.
They do not stain or hold onto smells like plastic can. I reach for mine constantly.
Read Also: Creamy Cucumber Dill Salad
Step-by-Step Instructions: How to Make Greek Cucumber Salad
Follow these simple steps for a perfectly balanced, fresh tasting salad every time.
1. Prep the Cucumbers
- Wash the cucumbers well and trim off both ends.
- Slice them in half lengthwise, then cut into half moon shapes about 1/4 inch thick.
- If your cucumbers have large seeds, scoop them out with a spoon before slicing.
- Place the sliced cucumbers into a large mixing bowl.
2. Prep the Tomatoes, Onion, and Olives
- Rinse the cherry or grape tomatoes and slice each one in half.
- Peel the red onion and slice it very thinly into half moons.
- Add the tomatoes and onion to the bowl with the cucumbers.
- Add the pitted kalamata olives to the bowl as well.
3. Make the Dressing
- In a small bowl or jar, combine the olive oil, red wine vinegar, and fresh lemon juice.
- Add the minced garlic and dried oregano.
- Whisk everything together until the dressing looks well combined, or shake the jar with the lid on tightly.
- Season the dressing with a pinch of salt and black pepper.
4. Combine the Salad
- Pour the dressing over the cucumbers, tomatoes, onion, and olives.
- Toss gently with a large spoon until every piece is coated in dressing.
- Taste the salad and adjust the salt, pepper, or vinegar as needed.
5. Add the Feta and Herbs
- Add the cubed or crumbled feta cheese on top of the salad.
- Sprinkle the chopped fresh dill or parsley over everything.
- Gently fold the feta and herbs into the salad, being careful not to break the cheese apart too much.
- Serve immediately, or refrigerate for up to 30 minutes to let the flavors meld.
Read Also: Baked Feta Pasta
Tips for The Best Greek Cucumber Salad
A few small details make a big difference in how this salad turns out.
Little adjustments in prep and timing can take this dish from good to genuinely memorable.
- Use English cucumbers since they have thinner skin, fewer seeds, and less water content than regular cucumbers.
- Salt sliced cucumbers and let them sit in a colander for 15 minutes if you want to prevent a watery salad.
- Always use a block of feta and cut it yourself for the creamiest texture and best flavor.
- Add the feta last and toss gently so it stays in nice chunks instead of turning mushy.
- Taste your dressing before adding it, since feta is naturally salty and can affect how much salt you need overall.
This salad works wonderfully alongside my Greek Sheet Pan Chicken Dinner for an easy weeknight meal.
Serving Suggestions
This salad is versatile enough to serve alongside almost any main dish, especially anything with Mediterranean flavors.
It also works well on its own with a piece of warm pita or crusty bread for dipping into the dressing.
- Serve alongside Greek Turkey Meatballs
- Pair with grilled chicken, salmon, or shrimp skewers
- Spoon over warm Greek Lemon Rice
- Serve with warm pita bread and hummus for a light lunch
- Add to a Mediterranean spread with dips and grilled vegetables
Variations of Greek Cucumber Salad
This salad is easy to customize based on what you have on hand or what flavors you are craving.
Feel free to swap ingredients in or out while keeping the basic ratio of vegetables to dressing the same.
- Add cooked chickpeas for extra protein and fiber, similar to my Chickpea Salad
- Stir in cooked quinoa to turn this into a heartier grain salad
- Swap the dressing for a creamy Greek yogurt version for a tangier bite
- Add diced bell pepper for extra crunch and color
- Toss in fresh mint along with the dill for a brighter, more herbaceous flavor
Storage and Reheating
This salad is best enjoyed fresh, but leftovers can still be saved for a day or two.
No reheating is necessary since this is served cold or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Expect some liquid to pool at the bottom as the vegetables release their natural juices.
- Drain excess liquid with a slotted spoon before serving leftovers.
- This salad does not freeze well due to the high water content of the vegetables.
Read Also: Cucumber Tomato Pasta Salad
Nutritional Facts
This salad is naturally light, low in carbs, and packed with fresh vegetables.
Below is an approximate breakdown per serving, based on 6 servings total.
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Carbohydrates | 8 g |
| Protein | 6 g |
| Fat | 16 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 420 mg |
Values are estimates and will vary based on specific ingredients and brands used.
Health Benefits of Key Ingredients
Beyond being delicious, this salad brings real nutritional value to the table.
Each ingredient plays a role in making this a genuinely wholesome addition to your meal.
None of these ingredients are processed, which means you get real nutrition in every single bite.
- Cucumbers are hydrating and provide a good source of vitamin K
- Tomatoes are rich in vitamin C and the antioxidant lycopene
- Feta cheese provides calcium and protein while adding fewer calories than many other cheeses
- Kalamata olives contain heart healthy monounsaturated fats
- Olive oil supports heart health and helps the body absorb fat soluble vitamins from the vegetables
This salad pairs nicely with lighter mains like my Mediterranean Baked Chicken Breast if you want a well rounded, nutritious dinner.
FAQs About Greek Cucumber Salad
1. Can I make this salad ahead of time?
Yes, you can chop the vegetables and make the dressing up to a day ahead, storing them separately in the fridge.
Combine everything, including the feta, right before serving for the best texture and flavor.
2. What is the best cucumber to use?
English cucumbers are the best choice because they have thin skin, small seeds, and less water content.
Regular cucumbers work too, but you may want to peel them and remove the seeds first.
3. How do I keep the salad from getting watery?
Salting the sliced cucumbers and letting them drain for about 15 minutes before adding them to the salad helps a lot.
You can also serve the salad with a slotted spoon to leave excess liquid behind.
If you are prepping this ahead of a party, wait to dress the vegetables until just before your guests arrive for the crispest results.
4. Is this salad gluten free?
Yes, this Greek Cucumber Salad is naturally gluten free as written, with no substitutions needed.
Just double check that any store bought olives or feta you use do not contain added gluten based ingredients.
5. Can I turn this into a full meal?
Absolutely, adding grilled chicken, shrimp, or chickpeas turns this salad into a filling main dish.
Serving it over quinoa or alongside warm pita also makes it more substantial.
A fried egg on top is another simple way to round it out for breakfast or brunch.
Greek Cucumber Salad
Ingredients
- 2 large English cucumbers sliced into half moons (about 1/4 inch thick), seeds removed if large
- 1 pint cherry or grape tomatoes halved (about 300g)
- 1/2 medium red onion thinly sliced into half moons
- 1/2 cup kalamata olives pitted (about 75g)
- 6 ounces block feta cheese cubed or crumbled (about 170g)
- 1/4 cup extra virgin olive oil 60ml
- 2 tablespoons red wine vinegar 30ml
- 1 tablespoon fresh lemon juice 15ml
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 2 tablespoons fresh dill or parsley chopped
- Salt to taste
- Black pepper to taste
Equipment
- Chef’s knife Sharp
- Cutting board Sturdy
- Large mixing bowl
- Small bowl or jar For whisking the dressing
- Measuring spoons
- Measuring cups
Method
- Wash cucumbers, trim ends, slice in half lengthwise, and cut into 1/4-inch half moons. If seeds are large, scoop them out first.
- Rinse tomatoes and slice each in half. Peel onion and slice very thinly into half moons. Add both to the bowl with cucumbers, along with the pitted olives.
- In a small bowl or jar, combine olive oil, red wine vinegar, lemon juice, minced garlic, and oregano. Whisk or shake until combined. Season with salt and pepper.
- Pour dressing over vegetables and toss gently until evenly coated. Taste and adjust seasoning as needed.
- Add cubed feta and fresh herbs on top, then gently fold in, being careful not to break the cheese too much. Serve immediately or chill briefly.
Nutrition
Notes
- Best cucumbers: English cucumbers have thin skin, fewer seeds, and less water. Regular cucumbers work too but peel and seed them first.
- Prevent watery salad: Salt sliced cucumbers and let them sit in a colander for 15 minutes, then pat dry before adding to the salad.
- Use block feta: Pre-crumbled feta is dry and chalky. A block is creamier and holds its shape better in the salad.
- Add feta last: Toss gently so the cheese stays in nice chunks instead of turning mushy.
- Make ahead: Chop vegetables and make dressing up to a day ahead, storing separately. Combine with feta and herbs just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Drain excess liquid before serving.
- Variations: Add chickpeas or quinoa for more protein, or swap dressing for a creamy Greek yogurt version.
- Serving: Pairs beautifully with grilled chicken, salmon, shrimp, or as part of a Mediterranean mezze spread with warm pita bread.
- Do not freeze: This salad does not freeze well due to the high water content of the vegetables.
- Herb swaps: Fresh mint is a great addition alongside or instead of dill for a brighter flavor.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Greek Cucumber Salad is proof that some of the best dishes are also the simplest ones to make.
Fresh vegetables, good feta, and a bright homemade dressing are really all you need.
I hope this becomes one of your go to sides for barbecues, weeknight dinners, and everything in between.
If you give it a try, I would love to hear how it turned out. Leave a comment below or share a photo, I always enjoy seeing your creations.
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