Greek Cucumber Salad

Greek Cucumber Salad – Fresh, Healthy, and Easy

ByBella Skye

Introduction to Greek Cucumber Salad

Greek cucumber salad is one of those dishes that proves how simple ingredients can come together to create something refreshing and full of flavor. It is crisp, juicy, and loaded with Mediterranean character. The combination of cucumbers, ripe tomatoes, red onion, olives, and feta cheese makes it both light and satisfying. The dressing is straightforward yet powerful, with olive oil, lemon, and oregano tying everything together.

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This salad is known as salade grecque in French and is a staple in Greek salad recipes worldwide. The reason people love it is because it delivers freshness in every bite while remaining easy to prepare. Whether served as part of summer dishes in a large salad bowl at family gatherings, or as a simple side for dinner, greek cucumber salad is a dish that celebrates vegetables at their best.

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Why You’ll Love This Recipe

  • Fresh and light yet filling: The cucumbers and juicy tomatoes keep it refreshing, while feta adds richness, making it one of the best salad recipes for any occasion.
  • Quick to prepare: With no cooking required, you can have it on the table in 15 minutes. This makes it one of the easiest fresh salad recipes for dinner or lunch.
  • Versatile dish: You can serve it as a side, a main with added protein, or even as a topping for salad pasta.
  • Healthy and nutrient-packed: It’s rich in fiber, vitamins, and heart-healthy fats from olive oil, making it one of the most loved healthy salads.
  • Perfect for gatherings: A large salad bowl of greek cucumber salad is colorful, appealing, and works beautifully with grilled meats, fish, or vegetarian spreads.
Greek Cucumber Salad

Preparation and Cooking Time, also serving

  • Prep time: 15 minutes
  • Cook time: 0 minutes
  • Total time: 15 minutes
  • Servings: 4 to 6

Ingredients

  • 2 large cucumbers, thinly sliced (use English cucumbers or Persian cucumbers for fewer seeds)
  • 3 medium ripe tomatoes, cut into wedges
  • 1 small red onion, thinly sliced
  • 1 green bell pepper, thinly sliced (optional but traditional)
  • 1 cup Kalamata olives, pitted
  • 6 ounces feta cheese, cut into cubes or crumbled
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste

Substitution Notes:

  • Cherry tomatoes can replace regular tomatoes for extra sweetness.
  • If Kalamata olives are unavailable, use black olives or green olives.
  • Feta can be swapped with goat cheese for a creamier texture.
  • Baby spinach leaves can be added to make it closer to a spinach salad variation.
Greek Cucumber Salad

Step-by-Step Instructions

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Step 1: Prepare the vegetables

Wash and dry all the vegetables thoroughly. Slice cucumbers into thin rounds or half-moons. Cut tomatoes into wedges. Thinly slice red onion and bell pepper. Place everything into a large salad bowl.

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Step 2: Add olives and feta

Add Kalamata olives to the vegetables. Cut feta cheese into cubes for authentic presentation, or crumble if preferred. Place on top of the salad.

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Step 3: Make the dressing

In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper until well combined. This dressing is classic for greek cucumber salad and complements the fresh vegetables perfectly.

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Step 4: Combine and toss

Pour the dressing over the salad. Toss gently with clean hands or salad tongs so the vegetables are coated but not crushed. Taste and adjust seasoning if needed.

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Step 5: Rest before serving

Let the salad sit for 10 minutes at room temperature before serving. This allows the flavors to meld, making it taste even fresher.

How to Serve

Serve greek cucumber salad in a large salad bowl as part of a Mediterranean spread. It pairs beautifully with grilled chicken, lamb skewers, or seafood. For a lighter meal, enjoy it alongside salad pasta or with a slice of crusty bread to soak up the dressing. To elevate the plating, use wide shallow bowls, layer the cucumbers and tomatoes at the base, and top with feta cubes and olives. Garnish with extra oregano and a drizzle of olive oil for a restaurant-style look.

Additional Tips

  • Use the best quality olive oil you can find since it defines the flavor of the dressing.
  • Slice cucumbers thinly and evenly to ensure they stay crisp in the dressing.
  • Soak red onion slices in cold water for 5 minutes to mellow their sharpness if preferred.
  • For meal prep, store the vegetables and dressing separately and combine just before serving to maintain crunch.

Recipe Variations

  • Greek Tomato and Cucumber Salad: Focus mainly on tomatoes and cucumbers with fewer add-ins for a simpler version.
  • Spinach Greek Salad: Add a handful of spinach leaves for a mix of textures and extra nutrients.
  • Cucumber Pasta Salad Greek Style: Mix with cooked and cooled pasta for a heartier dish that works as a full meal.

Freezing and Storage

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best fresh, as cucumbers and tomatoes release water quickly.
  • Make-ahead tip: Chop vegetables and keep them in separate containers. Prepare the dressing and refrigerate. Combine everything just before serving.
  • Freezing: Not recommended, as cucumbers and tomatoes lose their texture when frozen.

Nutritional Information (per serving, approx.)

  • Calories: 180
  • Protein: 5 g
  • Fat: 14 g
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Sugars: 4 g
  • Sodium: 380 mg

Final Words

Greek cucumber salad is one of those easy salads that deserves a permanent spot in your collection of fresh salad recipes. It is quick to prepare, vibrant in flavor, and versatile enough to accompany almost any dish. From juicy tomatoes to crisp cucumbers and salty feta, it balances freshness with richness in a way that feels satisfying yet light. Whether you are looking for summer dishes to share in a large salad bowl, healthy salads for weeknight dinners, or authentic Greek salad recipes, this is a reliable choice. Once you try it, you will find yourself making it again and again for its simplicity and flavor.

FAQ’s

Yes, but keep the vegetables and dressing separate until serving to prevent sogginess.

Absolutely. Grilled chicken, shrimp, or chickpeas work well for extra protein.

English cucumbers or Persian cucumbers are best since they are seedless and have thin skin.

Yes, it is naturally light, rich in vegetables, and made with heart-healthy olive oil, making it one of the best healthy salads for summer.

Goat cheese or even mozzarella cubes can be used, though feta provides the authentic Greek flavor.

Greek Cucumber Salad - Fresh, Healthy, and Easy
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Greek Cucumber Salad – Fresh, Healthy, and Easy

Recipe by Bella SkyeCourse: Salad Recipes
Servings

6

servings
Prep time

15

minutes
Resting time

15

minutes
Calories

180

kcal

Ingredients

  • 2 large cucumbers, thinly sliced (use English cucumbers or Persian cucumbers for fewer seeds)

  • 3 medium ripe tomatoes, cut into wedges

  • 1 small red onion, thinly sliced

  • 1 green bell pepper, thinly sliced (optional but traditional)

  • 1 cup Kalamata olives, pitted

  • 6 ounces feta cheese, cut into cubes or crumbled

  • ¼ cup extra virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon red wine vinegar

  • 1 teaspoon dried oregano

  • Salt and black pepper, to taste

Directions

  • Wash and dry all the vegetables thoroughly. Slice cucumbers into thin rounds or half-moons. Cut tomatoes into wedges. Thinly slice red onion and bell pepper. Place everything into a large salad bowl.
  • Add Kalamata olives to the vegetables. Cut feta cheese into cubes for authentic presentation, or crumble if preferred. Place on top of the salad.
  • In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper until well combined. This dressing is classic for greek cucumber salad and complements the fresh vegetables perfectly.
  • Pour the dressing over the salad. Toss gently with clean hands or salad tongs so the vegetables are coated but not crushed. Taste and adjust seasoning if needed.
  • Let the salad sit for 10 minutes at room temperature before serving. This allows the flavors to meld, making it taste even fresher.

Notes

  • Use the best quality olive oil you can find since it defines the flavor of the dressing.
  • Slice cucumbers thinly and evenly to ensure they stay crisp in the dressing.
  • Soak red onion slices in cold water for 5 minutes to mellow their sharpness if preferred.
  • For meal prep, store the vegetables and dressing separately and combine just before serving to maintain crunch.

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