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Greek Cucumber Salad Recipe

Greek Cucumber Salad

iamwinfred
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.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Greek
Servings 6 servings
Calories 190 kcal

Equipment

  • Chef's knife Sharp
  • Cutting board Sturdy
  • Large mixing bowl
  • Small bowl or jar For whisking the dressing
  • Measuring spoons
  • Measuring cups

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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1servingCalories: 190kcalCarbohydrates: 8gProtein: 6gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 420mgPotassium: 280mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 4mg
Keyword cucumber tomato feta salad, easy side dish, greek cucumber salad, mediterranean cucumber salad, summer salad recipe
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