The moment I serve my Greek Cucumber Salad at family gatherings, it disappears in minutes. This Greek Cucumber Salad combines crisp vegetables, tangy feta, and bright Mediterranean flavors that instantly transport you to a seaside taverna. My nephew Marco once declared it “the best green stuff” he’d ever eaten, high praise from a ten-year-old who typically avoids anything vegetable-related! I understand the dinner rush struggle; sometimes the thought of elaborate cooking after a long day feels overwhelming. The satisfying crunch of fresh cucumbers and the aromatic blend of herbs create a refreshing escape on hot summer days. I’ll show you how to create this simple yet impressive salad that comes together faster than you can set the table.
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Why You’ll Love It:
- This Greek Cucumber Salad balances juicy tomatoes, crisp cucumbers, and salty feta with a bright lemon-olive oil dressing that makes every bite memorable.
- Ready in just 10 minutes, it’s my go-to solution for hectic weeknights when cooking feels impossible.
- Works as a light lunch, a vibrant side dish, or can be transformed into a heartier meal with added protein.
- The flavors remind me of my Nonna’s summer garden harvests; she taught me that the simplest ingredients often create the most satisfying dishes when treated with care.
There’s something undeniably comforting about a bowl of Greek Cucumber Salad on a warm summer evening. Perhaps it’s the way the ingredients come together to create something greater than their parts, or how it brings memories of leisurely Mediterranean meals shared with loved ones. I find myself making this salad for impromptu backyard gatherings, quiet weeknight dinners, and even elegant dinner parties; it feels both casual and special at the same time, like wearing your favorite dress with bare feet.
What You Need:
- 2 large English cucumbers, thinly sliced (their thin skin and fewer seeds make them ideal)
- 1 pint cherry tomatoes, halved (for little bursts of summery sweetness)
- 1 red onion, thinly sliced (provides a gentle bite that balances the other flavors)
- 1 cup kalamata olives, pitted and halved (for that distinctive Greek salad flavor)
- 6 oz feta cheese, cubed or crumbled (Bulgarian or Greek feta works best for creaminess)
- 3 tablespoons extra virgin olive oil (the better the quality, the better your salad)
- 2 tablespoons fresh lemon juice (adds brightness that bottled juice can’t match)
- 1 tablespoon red wine vinegar (for depth and tanginess)
- 2 teaspoons dried oregano (the signature herb in Greek cuisine)
- 2 cloves garlic, minced (adds aromatic depth)
- 1 teaspoon honey (optional, balances the acidity)
- Salt and freshly ground black pepper to taste (enhances all other flavors)
For a dairy-free version, substitute feta with firm tofu marinated in lemon juice and salt. If you can’t find English cucumbers, regular cucumbers work fine, just peel them and remove the seeds.
Prep Time: 10 minutes
Cook Time: 0 minutes (no cooking needed!)
Total Time: 10 minutes
Difficulty: Easy
Make-Ahead: Can be made up to 4 hours ahead, but add feta just before serving
Steps to Make It:
Start by preparing your vegetables. Slice cucumbers into thin rounds (about ¼ inch thick). If you’re using regular cucumbers rather than English, I recommend peeling them and removing the seeds first. Halve the cherry tomatoes and thinly slice the red onion. For milder onion flavor, soak the sliced onions in ice water for 10 minutes, then drain well.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, honey (if using), salt, and pepper. Give it a quick taste and adjust seasoning if needed; this is your flavor foundation, so make it sing!
In a large bowl, combine the cucumbers, tomatoes, red onions, and Kalamata olives. Pour the dressing over the vegetables and toss gently until everything is evenly coated. The sound of the vegetables being tossed with the dressing is almost as satisfying as the first bite!
Add the feta cheese on top and give it one more gentle toss, being careful not to break up the cheese too much. Don’t be surprised if you find yourself stealing a few bites before it even reaches the table, I consider this the chef’s privilege.
For the best flavor, let the salad rest for about 5-10 minutes before serving, allowing the vegetables to absorb the dressing. Garnish with a sprinkle of additional oregano and a few turns of fresh cracked pepper.
Make It Perfect:
For truly exceptional Greek Salad Recipes, pat your cucumber slices with paper towels before adding them to the salad—this removes excess moisture and prevents watery dressing. Another trick I learned after years of making cucumber recipes: adding the salt at the last minute prevents cucumbers from releasing too much water too quickly.
If you’re troubled by bitter cucumbers (occasionally an issue with garden varieties), slice off the ends and rub them against the cut portion in a circular motion until white foam appears. This draws out compounds that cause bitterness.
When making Fresh Salad Recipes ahead of time, keep the dressing separate until 15-30 minutes before serving. This maintains the crisp texture that makes this salad so refreshing.
Mix It Up:
For a heartier variation, transform this into a salad pasta dish by adding 1½ cups of cooled orzo or small shell pasta, the little pasta cups capture dressing and feta crumbles perfectly.
Create a spinach salad version by adding 4 cups of baby spinach for extra nutrients and a beautiful color contrast. The tender leaves work wonderfully with the crisp vegetables.
For an autumn twist, swap cherry tomatoes for roasted red bell peppers and add toasted pine nuts for warming complexity when summer produce isn’t at its peak.
Perfect Partners:
This cucumber salad pairs beautifully with grilled meats, especially lemon-herb chicken or lamb kebabs. For vegetarians, serve alongside hummus and warm pita for one of my favorite salad recipes for dinner. For beverages, nothing complements the Mediterranean flavors better than a crisp white wine like Assyrtiko or sparkling water with a squeeze of lemon. When planning a full Greek-inspired feast, add tzatziki and a simple rice pilaf to round out the meal.
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FAQs
Can I make this ahead?
You can prepare the components up to 24 hours ahead and store them separately in the refrigerator. Combine and dress the salad no more than 4 hours before serving for optimal freshness. Add the feta just before serving for the best texture.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers will release more water as they sit, so enjoy leftovers drained or with crusty bread to soak up the extra liquid.
Can I freeze this salad?
I don’t recommend freezing this salad, as the cucumbers and tomatoes would become mushy when thawed. The best cucumber salad is always fresh!
What ingredient substitutions work?
Bell peppers can replace tomatoes for a different crunch. Goat cheese works instead of feta for a tangy alternative. White wine vinegar can substitute for red wine vinegar in a pinch. For herbs, fresh dill or mint can complement or replace oregano for different flavor profiles.
I hope this Greek Cucumber Salad becomes your summer go-to just as it has for my family. The beauty of the best salad recipes lies in their simplicity, fresh ingredients allowed to shine with minimal fuss. The cool crispness of cucumber paired with bright tomatoes and the saltiness of feta creates magic in your mouth. Whether served alongside grilled meats or enjoyed on its own, this refreshing dish proves that sometimes the simplest recipes are truly the most satisfying. I’d love to hear how you enjoyed it or any personal touches you added in the comments below!
Greek Cucumber Salad
Equipment
- Large bowl
- small bowl
- Knife
- Cutting Board
- Whisk
- measuring spoons
- Paper Towels optional for draining cucumbers
- bowl for soaking onions optional
Ingredients
- 2 large English cucumbers, thinly sliced
- 1 pint cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- 6 oz feta cheese, cubed or crumbled
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons dried oregano
- 2 cloves garlic, minced
- 1 teaspoon honey (optional)
- salt and freshly ground black pepper to taste
Instructions
- Start by preparing your vegetables. Slice cucumbers into thin rounds (about ¼ inch thick). If using regular cucumbers, peel and seed first. Halve cherry tomatoes and thinly slice red onion. For milder onion flavor, soak in ice water for 10 minutes, then drain.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, honey (if using), salt, and pepper. Taste and adjust seasoning.
- In a large bowl, combine cucumbers, tomatoes, red onions, and olives. Pour the dressing over and toss gently until evenly coated.
- Add cubed or crumbled feta on top and gently toss once more, taking care not to break up the cheese too much.
- Let the salad rest for 5–10 minutes to allow flavors to meld. Garnish with extra oregano and cracked pepper before serving.