Why you’ll love this easy Greek Salad!
This Greek cucumber salad is one of those recipes that proves you don’t need many ingredients to make something delicious. It’s crisp, refreshing, and packed with Mediterranean flavors, with crunchy cucumbers, juicy tomatoes, briny olives, creamy feta, and a tangy homemade dressing. 🥒🍅
Louise and I make salads like this often because they’re quick to prepare, easy to customize, and incredibly satisfying. You can serve it alongside grilled dishes at a barbecue, bring it to a picnic, or enjoy it with warm pita bread, hummus, and tzatziki for a light lunch.
While this isn’t a traditional Greek village salad (horiatiki), it takes inspiration from the same fresh ingredients. The combination of vegetables, olive oil, and feta makes it a nutritious salad that fits beautifully into a Mediterranean-style eating pattern. ☀️
Best of all, it’s ready in about 15 minutes and tastes like summer in a bowl.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Cucumber: The star of this healthy cucumber salad, adding crunch and freshness. English, Persian, or garden cucumbers all work well. Peel them or leave the skin on for extra texture.
- Cherry tomatoes: Sweet, juicy, and perfect for a quick cucumber tomato salad. Substitute grape tomatoes or diced Roma tomatoes.
- Red onion: Adds sharpness and color. Soaking it in vinegar mellows the flavor. Substitute shallots, sweet onions, or green onions.
- Kalamata olives: Bring a salty, briny flavor. Replace with black olives, Castelvetrano olives, or capers.
- Feta cheese: Creamy, tangy, and essential for a great salad with feta and olives. Feta packed in brine is best. For a dairy-free version, use vegan feta or diced avocado.
- Extra virgin olive oil: The base of the dressing. Use a good-quality olive oil for the best flavor.
- Red wine vinegar: Adds brightness and tang. White wine vinegar, champagne vinegar, or fresh lemon juice work well too.
- Dijon mustard: Helps emulsify the dressing and adds depth. Whole grain mustard is a good substitute. Yellow mustard works too.
- Honey: Balances the acidity. Substitute maple syrup or agave nectar.
- Garlic: Adds savory flavor. If you’re sensitive to garlic, simply omit it or use a small pinch of dried oregano instead. Garlic powder works too.
- Dried oregano: Gives the dressing its Greek-inspired flavor. Substitute an Italian herb blend or fresh oregano.
- Fresh herbs: Mint, dill, or basil add a fresh finish. Use one or a combination of all three.
How to Make Greek Cucumber Salad
Step 1: Soften the Onion
Thinly slice the red onion and toss it with red wine vinegar in a small bowl.
Let it sit for 10 minutes while you prepare the remaining ingredients. This quick step softens the onion’s bite and adds a tangy flavor.
Step 2: Make the Dressing
Add the olive oil, red wine vinegar, Dijon mustard, honey, oregano, grated garlic, salt, and black pepper to a small jar or bowl.
Shake or whisk until the dressing is smooth and well combined.
Step 3: Prepare the Salad
Peel the cucumber if desired, then slice it into rounds. Halve the cherry tomatoes and drain the red onion.
Add the cucumber, tomatoes, red onion, and Kalamata olives to a large serving bowl. This fresh cucumber onion salad base is crisp, colorful, and full of flavor.
Step 4: Finish and Serve
Pour the dressing over the vegetables and toss until evenly coated.
Add the feta and gently toss once more, or arrange it on top of the salad. Garnish with fresh herbs and a pinch of dried oregano if desired.
Serve immediately for lunch, dinner, picnics, or summer gatherings.
Tips
- Use ripe, sweet tomatoes: Since this salad has very few ingredients, ripe cherry tomatoes make a big difference in flavor.
- Soften the onion first: A quick soak in red wine vinegar mellows the onion’s sharp bite and adds a subtle tangy flavor.
- Use feta packed in brine: It stays creamier and has a fresher flavor than pre-crumbled feta.
- Don’t overdress the salad: Add the dressing gradually and toss gently. The vegetables should be lightly coated, not swimming in dressing.
- Serve it soon after assembling: This salad is at its best when the cucumbers are crisp and the tomatoes are juicy.
- Chill the ingredients: Cold cucumbers, tomatoes, and feta make the salad extra refreshing on hot summer days.
- Add the feta last: Toss the vegetables first, then gently fold in the feta to keep the cubes intact.
- Customize the herbs: Fresh mint adds brightness, dill brings a classic Greek flavor, and basil pairs beautifully with the tomatoes.
- If you are cooking for mixed diets: Serve the feta on top or on the side so everyone can build their own bowl. This makes it easy to accommodate dairy-free, vegan, and vegetarian eaters.
- Turn it into a meal: Serve with warm pita bread, crusty bread, grilled chicken, chickpeas, or white beans for a more filling lunch or dinner.
Frequently Asked Questions
How do I store Greek cucumber salad?
Store leftover Greek cucumber salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cucumbers and tomatoes will release some liquid as they sit, so the salad is best enjoyed fresh. Give it a quick toss before serving.
Can I make it ahead of time?
Can I make this dairy-free?
What can I serve with this salad?
Can I use regular tomatoes instead of cherry tomatoes?
Is this similar to a traditional Greek salad?
This Greek cucumber salad is a fresh and easy recipe made with crisp cucumbers, juicy tomatoes, feta, olives, and a tangy homemade dressing. Ready in 15 minutes, it’s perfect for summer meals, light lunches, and effortless entertaining.
Prep Time: 15 minutes mins
Cook Time: 0 minutes mins
Total Time: 15 minutes mins
Servings: –+ people
Course: Lunch, salad
Cuisine: Greek-Inspired
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