Greek Cucumber Salad Recipe

I absolutely love this Greek Cucumber Salad Recipe because it feels like a breath of fresh air on your plate. The combination of crisp cucumbers, juicy tomatoes, tangy feta, and briny olives, all drenched in a zesty lemon vinaigrette, is just perfectly refreshing. It’s one of those salads that’s simple enough for a quick weeknight meal but special enough to serve at summer cookouts or family gatherings.

When I first tried this salad, I was amazed at how well the flavors balanced each other — the brightness of the lemon juice with the earthy oregano and a touch of sweet maple syrup really elevates the whole dish. You’ll find that this Greek Cucumber Salad Recipe is not only delicious but incredibly adaptable and makes a fantastic side for grilled meats or a light lunch on its own.

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Ingredients You’ll Need

The fresh, simple ingredients in this Greek Cucumber Salad Recipe work so well together. When you shop, look for firm cucumbers that aren’t too watery and ripe, but not mushy, roma tomatoes for that perfect balance of sweetness and acidity.

• Cucumbers: I recommend English or Persian cucumbers for fewer seeds and a crisp texture without peeling.
• Roma Tomatoes: These have a nice firmness and less watery juice compared to other tomatoes, keeping your salad from getting soggy.
• Red Onions: Thinly sliced for a bit of punch without overpowering the other fresh flavors.
• Feta Cheese: The salty, creamy feta is essential—look for good-quality block feta to crumble yourself.
• Black Olives: Kalamata or any brined black olives work perfectly; just be sure to drain them well to avoid excess liquid.
• Olive Oil: Use a good extra-virgin olive oil to get that rich, fruity flavor in the dressing.
• Lemon Juice: Freshly squeezed lemon juice makes all the difference over bottled lemon juice—so fresh and bright.
• Dried Oregano: Classic in Greek salads and adds a wonderful herby aroma.
• Pure Maple Syrup or Honey: Just a touch to balance the acidity in the dressing.
• Garlic: Fresh minced garlic gives the dressing a subtle kick—you could also use garlic powder if pressed for time.
• Salt and Black Pepper: To taste, as always, seasoning is key to bringing everything together.

Variations

One of the things I love most about this Greek Cucumber Salad Recipe is how easy it is to make your own. Feel free to swap ingredients or add extras depending on your mood or what’s in your fridge—you really can’t go wrong.

• Add Fresh Herbs: I often toss in chopped fresh mint or dill for an extra layer of freshness that brightens the entire salad.
• Avocado Twist: For a creamier texture, add diced avocado; just add it right before serving to keep it from browning.
• Use Different Olives: Try green olives or stuffed olives if you want a different briny flavor profile.
• Make it Vegan: Simply omit the feta and boost the flavor with Nutritional Yeast or your favorite vegan cheese.
• Spicy Kick: Sprinkle in a pinch of red pepper flakes if you like a little heat with your crisp veggies.

How to Make Greek Cucumber Salad Recipe

Step 1: Prepare the Lemon Vinaigrette

Start by combining all the vinaigrette ingredients in a small bowl—olive oil, fresh lemon juice, dried oregano, maple syrup (or honey), minced garlic, salt, and black pepper. Whisk them together really well until everything emulsifies into a bright, tangy dressing. I discovered this trick when I gave the dressing a really good mix first; it coats the salad perfectly without being oily or bland.

Step 2: Slice and Prep Your Veggies

Next, slice your cucumbers and roma tomatoes into bite-sized chunks or thin rounds, whichever you prefer. Thinly slice your red onions to keep their boldness in check and halve your olives after draining them well. Putting everything in a large enough bowl will make tossing easier, and I usually use my biggest glass bowl for the job—no crowded veggies here!

Step 3: Combine, Toss, and Finish with Feta

Drizzle the vinaigrette over the veggies and olives, then gently toss to coat everything evenly. Don’t skip the tossing—this step ensures each bite gets that delicious dressing. Lastly, sprinkle the crumbled feta over the top just before serving to keep the chunks intact and creamy. I find waiting until you’re ready to serve with the feta makes the salad extra appealing and prevents it from getting soggy.

How to Serve Greek Cucumber Salad Recipe

Garnishes

I usually sprinkle a bit more fresh oregano or finely chopped parsley on top just before serving—it adds a pop of color and fresh aroma that makes the salad feel restaurant-worthy at home. Sometimes, a squeeze of extra lemon or a drizzle of olive oil right before plating takes it to the next level in my book.

Side Dishes

This salad pairs wonderfully with grilled chicken or lamb, and I often serve it alongside warm pita bread and hummus for a light Mediterranean dinner. For summer cookouts, it pairs beautifully with grilled fish or even a hearty veggie burger.

Creative Ways to Present

One fun way I like to present this Greek Cucumber Salad Recipe is by layering the ingredients nicely in a glass trifle bowl for parties, so guests can admire all the vibrant colors before giving it a gentle toss. You can also serve it scooped into individual ramekins or stuffed into hollowed pita pockets as a fresh snack at gatherings.

Make Ahead and Storage

Storing Leftovers

Leftovers store well in the fridge in an airtight container for up to two days, but I recommend keeping the dressing separate if possible. When mixed ahead of time, the cucumbers can get a bit watery. I usually give everything a quick stir before serving leftovers.

Freezing

This salad really isn’t ideal for freezing because cucumbers and tomatoes lose their texture when thawed. I haven’t had success freezing it, so I suggest enjoying it fresh or within a couple of days.

Reheating

Since this is a fresh salad, reheating isn’t necessary—it’s best enjoyed cold or at room temperature. If you want to take it off the fridge chill, just let it sit out for a few minutes before serving.

FAQs

Final Thoughts

I truly believe this Greek Cucumber Salad Recipe is a kitchen staple that will brighten up your meals all year round. It’s fresh, flavorful, and forgiving—which means you can tweak it to your liking and still come out with a winning dish. Give it a try next time you want something quick, healthy, and absolutely delicious—I promise you’ll go back to it again and again.

Greek Cucumber Salad Recipe

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• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

A refreshing and vibrant Greek Cucumber Salad featuring crisp cucumbers, juicy tomatoes, tangy olives, and creamy feta cheese, all tossed in a zesty lemon-oregano vinaigrette. Perfect as a light side dish or a healthy snack, this salad is quick to prepare and bursting with Mediterranean flavors.

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Ingredients

Units USM Scale 1x2x3x

Salad

• 2 cucumbers
• 4 roma tomatoes
• ~1 cup sliced red onions
• 1/2 cup crumbled feta cheese
• 1/2 cup black olives or other types of olives, drained

Greek Lemon Vinaigrette

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 tsp dried oregano
• 2 tsp pure maple syrup or honey
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Prepare the vinaigrette: In a small bowl, combine olive oil, fresh lemon juice, dried oregano, maple syrup or honey, minced garlic, salt, and black pepper. Whisk all ingredients together thoroughly until the dressing is emulsified and well blended.
2. Slice the vegetables: Thinly slice the cucumbers and roma tomatoes. Slice the red onions to about cup size. Drain the black olives and slice them in halves to evenly distribute in the salad.
3. Combine salad ingredients: Place the sliced cucumbers, tomatoes, red onions, and olives into a large mixing bowl that allows easy tossing and mixing of all ingredients.
4. Toss with vinaigrette: Drizzle the prepared Greek lemon vinaigrette over the salad ingredients in the bowl. Gently toss everything together to ensure the vegetables are evenly coated with the dressing.
5. Add the feta and serve: Sprinkle the crumbled feta cheese over the top of the tossed salad. Give one gentle final toss if desired, then plate or serve immediately to enjoy the fresh Mediterranean flavors.

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Notes

• Use Persian cucumbers for a less seedy and more tender texture if preferred.
• Adjust the sweetness of the vinaigrette by altering the amount of maple syrup or honey to suit your taste.
• For a vegan version, omit the feta cheese or substitute with a plant-based feta alternative.
• This salad is best served fresh but can be refrigerated for up to 1 day; the vegetables may release water over time.
• Add fresh herbs like parsley or mint for extra freshness.

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Nutrition

• Serving Size: 1 cup
• Calories: 140
• Sugar: 4g
• Sodium: 370mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 15mg