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Greek Cucumber Salad Recipe

Greek Cucumber Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 65 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Side-dishes
  • Method: No-cook
  • Cuisine: Greek
  • Diet: Vegetarian

Description

This bright and refreshing Greek Cucumber Salad bursts with crisp vegetables, briny olives, creamy feta, and a zingy herbed vinaigrette. It’s the perfect quick side dish for summer grilling, potlucks, or healthy work lunches.

Ingredients

Units Scale

Vegetables

  • 2 large cucumbers, seeded and sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 medium red onion, thinly sliced

Extras

  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese

Dressing

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste

Optional Garnishes

  • Fresh parsley or dill, chopped

Instructions

  1. Prepare the Vegetables: Wash and dry the cucumbers, cherry tomatoes, and red onion. Slice the cucumbers into half-moons, halve the cherry tomatoes, and thinly slice the onion. Place all the vegetables in a large mixing bowl.
  2. Add the Extras: Add the halved Kalamata olives and crumbled feta cheese to the bowl with the other vegetables. Gently toss to combine.
  3. Mix the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined and emulsified.
  4. Toss the Salad: Pour the dressing over the salad ingredients. Gently toss everything together until the vegetables and feta are evenly coated in the dressing.
  5. Garnish & Serve: Sprinkle fresh parsley or dill over the top if desired. Serve the salad immediately, or chill for up to 1 hour for enhanced flavors.

Notes

  • For a dairy-free version, omit feta or use a plant-based alternative.
  • This salad keeps well in the refrigerator for up to 2 days, though the vegetables may release some liquid.
  • English or Persian cucumbers work best for fewer seeds and thinner skins.
  • Add grilled chicken or chickpeas for a heartier main course.

Nutrition

  • Serving Size: 1/4 of salad
  • Calories: 150
  • Sugar: 4g
  • Sodium: 520mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 11mg

Find it online: https://newsvks.com/greek-cucumber-salad-recipe/