Greek Cucumber Salad Recipe
Our Greek Cucumber Salad makes such a delicious side dish on a hot summer day! It’s so easy to make with this no-fail recipe. You’ll be making this one all year long.
This salad is fantastic in the summer when tomatoes are perfect, but with produce coming in from all over the world all the time, you can easily find good cucumbers and tomatoes year-round.
I’m hooked on Sugar Bomb cherry tomatoes, which are so delicious if you can find them. If you love Greek food, you’ll want to try this Greek Orzo salad and my Oven Baked Greek Chicken Thighs.
What you’ll love about this recipe:
Ingredients for Greek Cucumber Salad
The key to this Greek Cucumber Salad is the freshest veggies and the dressing. The recipe is very simple, but you must use good quality olive oil.
- Tomatoes: We used Sugar Bomb cherry tomatoes. We live in Florida, and they are really the only juicy tomatoes we can get here!
- Cucumbers: I like the small Persian cucumbers or the English variety. Crisp cucumbers add great texture to this salad.
- Onion: Vidalia or other sweet onions are best, but shallots or red onion work well, too.
- Mint: Fresh herbs add so much flavor. You can also add fresh parsley.
- Kalamata olives: No Greek salad is complete without them!
- Creamy feta cheese: We prefer traditional Greek feta in the block, not crumbled.
- Olive Oil: Good quality olive oil makes all the difference.
- Lemon juice: Use only fresh lemon juice here.
- Flaky salt and black pepper: Maldon salt has the best flavor and texture, and we always use freshly ground pepper. It does make a difference.
How to Make Greek Cucumber Salad
Gather your ingredients. Wash the produce. Chop the tomatoes into medium-sized pieces.
Chop the cucumbers into medium pieces and add to the tomatoes.
Dice the onion and add it to the other veggies.
Tear mint into small pieces and add to the vegetables.
Crumble the feta into the salad.
Add olives.
Combine EVOO and lemon in a small bowl.
Whisk together and add salt and pepper to taste.
About 15 minutes before serving, pour the dressing over the vegetables and mix gently, making sure everything is well combined.
Chill 15-20 minutes before serving. Don’t make this salad too far ahead of time as the vegetables won’t stay as crisp.
I know you’ll love the flavor of this Greek Cucumber Salad. It’s really one of my favorites alongside burgers, grilled chicken, or steaks! Use bread to sop up the leftover dressing. It’s heavenly!
Tips & Variations
- If you can’t find Sugar Bombs, grape tomatoes are a good substitution. Of course, if you live somewhere that produces good tomatoes, use your favorite. I miss Maryland tomatoes.
- Only chop herbs one or two times. Over-chopping herbs can create a loss of flavor.
- Dried oregano adds a nice touch but can be overpowering, so use sparingly.
- Add red wine vinegar for a change. It adds acidity and a tangy flavor.
- Make a sandwich by putting this salad in a pita pocket. It’s so easy, delicious, and healthy. Add a scoop of vegan hummus for protein and even more flavor.
- Add cubed chicken or shrimp to make this a meal on its own.
FAQs
It does. We use good-quality olive oil and we open a new bottle every couple of months. Olive oil does go bad, so don’t buy a huge bottle if you won’t be using it within six months or less.
You really don’t want to make it more than 45 minutes to an hour before serving as the vegetables won’t stay crisp.
Looking for other delicious salad recipes? I love this Focaccia with Tomato and Rosemary salad as well as this Pesto Fresco Pasta Recipe.
More Salad Recipes
Three Bean Salad
Strawberry and Spinach Salad
Beet Salad with Feta
Tuna Nicoise Salad
Greek Cucumber Salad
Ingredients
- 6 Persian cucumbers These are small. If using regular cucumber, only use 2.
- 12 ounces cherry tomatoes 1 package
- 1/2 medium Vidalia or sweet onion
- 1 cup crumbled feta
- 3 sprigs Mint
- 1 cup Kalamata olives
- ¼ cup lemon juice about 2 lemons
- 6 Tablespoons Olive oil
- ½ tsp Maldon salt or other flaky salt
- ¼ tsp black pepper freshly ground, if possible
Instructions
- Chop all vegetables into medium-sized pieces.
- Tear mint into small pieces and add to vegetables.
- Add feta to vegetables.
- Add olives. Set aside.
- Combine EVOO and lemon in a small bowl.
- Whisk together and add salt and pepper to taste.
- 15 minutes before serving, pour dressing over vegetables and mix gently, making sure all is combined.
- Chill for 30 minutes before serving.
Notes
Nutrition
