Classic Greek Cucumber Salad: A Taste of the Mediterranean

Transport your taste buds to a sunny Greek island with this incredibly fresh and flavorful Greek Cucumber Salad. This salad is a timeless classic for a reason—it’s a perfect, harmonious blend of crisp cucumbers, juicy tomatoes, sharp red onion, salty Kalamata olives, and creamy feta cheese. Everything is tossed in a bright and zesty lemon-oregano vinaigrette that ties all the fresh flavors together. It’s a quick, no-cook side dish that is both healthy and immensely satisfying, perfect for any summer meal.

Why You’ll Love This Authentic Greek Salad

This recipe is a celebration of simple, high-quality ingredients. Here’s why it’s a guaranteed hit:

• Incredibly Refreshing: The combination of cool cucumbers and a zesty lemon dressing is the perfect light and cooling dish for a warm day.
• A Symphony of Flavors & Textures: You get crunch from the cucumber, juiciness from the tomatoes, a salty bite from the olives and feta, and sharpness from the onion. It’s a perfect balance.
• Quick and Effortless: This entire salad comes together with just 15 minutes of easy chopping and mixing. No cooking required!
• Healthy and Delicious: Packed with fresh vegetables and made with a simple olive oil-based dressing, it’s a dish you can feel great about eating.

Your Simple & Fresh Ingredient List

For the most authentic flavor, use the freshest ingredients you can find.

For the Salad:

• Cucumbers: 2 English or Persian cucumbers, chopped into bite-sized pieces.
• Tomatoes: 1 pint of cherry or grape tomatoes, halved.
• Red Onion: ½ a small red onion, very thinly sliced.
• Kalamata Olives: ½ cup, pitted and halved.
• Feta Cheese: ½ cup crumbled feta cheese (use a block for the best flavor).

For the Greek Vinaigrette:

• Olive Oil: ¼ cup extra virgin olive oil.
• Lemon Juice: 2 tablespoons of freshly squeezed lemon juice.
• Red Wine Vinegar: 1 tablespoon.
• Dried Oregano: 1 teaspoon.
• Garlic: 1 small clove, minced (optional).
• Salt and Black Pepper: To taste.

Step-by-Step Instructions

Get ready to create a masterpiece of fresh flavor in just a few simple steps.

Part 1: Prepare the Salad Ingredients

1. Chop the Veggies: Wash and dry all your produce. Chop the cucumbers into bite-sized chunks, halve the cherry tomatoes, and thinly slice the red onion.
2. Combine in a Bowl: Place the prepared cucumbers, tomatoes, red onion, and halved Kalamata olives into a large serving bowl.

Part 2: Whisk the Greek Vinaigrette

1. Combine Ingredients: In a small bowl or a mason jar, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, and optional minced garlic.
2. Whisk or Shake: Add a pinch of salt and pepper. Whisk the ingredients together vigorously, or seal the jar and shake it well, until the dressing is combined and emulsified.

Part 3: Dress, Toss, and Serve

1. Dress the Salad: Pour the prepared vinaigrette over the vegetables in the bowl.
2. Toss Gently: Gently toss the salad until all the vegetables are evenly coated in the dressing.
3. Add the Feta: Add the crumbled feta cheese to the bowl and give it one last gentle toss to combine. Be careful not to over-mix, as you want the feta to stay in nice chunks.
4. Serve Immediately: For the best, most vibrant flavor and crispest texture, serve the salad right away.

Tips for the Perfect Greek Salad

• Block Feta is Best: For a creamier texture and more authentic flavor, buy feta cheese in a block (usually packed in brine) and crumble it yourself right before adding it to the salad.
• Don’t Skip the Kalamata Olives: These specific Greek olives have a rich, fruity, and salty flavor that is essential to an authentic Greek salad.
• Mellow the Onion: If the bite of raw red onion is too sharp for you, you can soak the thin slices in a bowl of cold water for 10-15 minutes, then drain them well before adding to the salad.
• Make it a Main: Turn this into a light and healthy lunch by adding a can of drained chickpeas or some grilled chicken strips.

Classic Greek Cucumber Salad

A fresh, crisp, and zesty Mediterranean salad made with cucumbers, tomatoes, olives, onion, and feta tossed in a lemon-oregano vinaigrette. Perfect as a summer side or light meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad, Side Dish

Cuisine Greek, Mediterranean

Servings 4 servings

Ingredients

  

For the Salad

• 2 English or Persian cucumbers chopped into bite-sized pieces
• 1 pint cherry or grape tomatoes halved
• 0.5 small red onion very thinly sliced
• 0.5 cup Kalamata olives pitted and halved
• 0.5 cup feta cheese crumbled from a block for best flavor

For the Greek Vinaigrette

• 0.25 cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 clove garlic minced (optional)
• salt and black pepper to taste

Instructions

 

• Wash and dry all produce. Chop cucumbers into bite-sized chunks, halve the tomatoes, and thinly slice the red onion.
• Add the cucumbers, tomatoes, red onion, and halved Kalamata olives to a large serving bowl.
• In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, optional minced garlic, and a pinch of salt and pepper until well emulsified.
• Pour the vinaigrette over the salad ingredients in the bowl.
• Gently toss the salad until the vegetables are evenly coated.
• Add crumbled feta cheese and toss very gently again to incorporate without breaking up the cheese too much.
• Serve immediately for the freshest taste and best texture.

Notes

For best flavor, use block feta packed in brine. To mellow onion bite, soak slices in cold water for 10-15 minutes before adding. Add chickpeas or grilled chicken to make it a complete meal. Great served alongside grilled lamb, chicken, or pita.