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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
