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.
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.