I absolutely love this Greek Cucumber Salad Recipe because it’s so fresh, vibrant, and incredibly easy to whip up—perfect for any occasion! Whether you’re throwing a quick lunch together or looking to impress guests with a light side, this salad hits all the right notes with crisp cucumbers, juicy tomatoes, tangy feta, and that unforgettable lemon vinaigrette.
When I first tried this, I was amazed at how the simple ingredients come alive with just a splash of olive oil and lemon juice. You’ll find that this Greek Cucumber Salad Recipe is not only refreshing but also super versatile and healthy, making it a staple I reach for again and again during warmer months.
Why You’ll Love This Recipe
- Simple and Quick: It comes together in just 15 minutes, making it perfect for busy days or last-minute guests.
- Fresh Ingredients: Crisp cucumbers and ripe tomatoes keep the salad light and refreshing.
- Versatile Flavor: The lemon vinaigrette adds a tangy zing that pairs well with almost any Mediterranean meal.
- Healthy and Nourishing: Packed with veggies and healthy fats, it’s a guilt-free delight you’ll feel good about serving.
Ingredients You’ll Need
The beauty of this Greek Cucumber Salad Recipe is that each ingredient shines on its own but also comes together for a sweet and savory harmony. Here’s why I love the choices I made and some handy shopping tips to get the best flavors.
- Cucumbers: Opt for firm, fresh cucumbers with a bright green color for that perfect crunch every time.
- Roma Tomatoes: These are great because they’re less watery than other varieties, which keeps the salad crisp.
- Red Onions: They add a sharp touch but slice them thin to keep the bite balanced.
- Feta Cheese: Crumbled feta brings that creamy, salty punch—go for authentic Greek feta if you can.
- Black Olives: Kalamata olives are my favorite here—they’re rich and slightly fruity, drained well to keep things from getting soggy.
- Olive Oil: Use extra virgin for the freshest, most fragrant flavor.
- Fresh Lemon Juice: I always squeeze fresh lemons—it makes a noticeable difference versus bottled juice.
- Dried Oregano: This herb lends the classic Greek taste that ties all the ingredients together.
- Maple Syrup or Honey: A little natural sweetness balances the acidity; maple syrup is a favorite for its subtle depth.
- Garlic: Minced fresh garlic adds a punch that wakes up the dressing.
- Salt and Black Pepper: Season according to your preference to enhance all the flavors.
Variations
I encourage you to make this Greek Cucumber Salad Recipe your own. I’ve tried a few tweaks over the years, and honestly, it’s fun to play around with add-ins and dressings based on what you have or what mood you’re in.
- Add Fresh Herbs: I sometimes throw in chopped fresh mint or dill, which gives the salad a cool, garden-fresh vibe that’s fantastic in summer.
- Swap the Olives: If Kalamata isn’t your thing, green olives or even a mix of both works great for added complexity.
- Make it Vegan: Leave out the feta or use a plant-based alternative—this still tastes outstanding with all the other bold flavors.
- Extra Crunch: Toss in some sliced radishes or bell peppers to give the salad a surprising, extra texture.
How to Make Greek Cucumber Salad Recipe
Step 1: Prepare the Vinaigrette
Start by mixing up your Greek lemon vinaigrette. In a small bowl, whisk together olive oil, freshly squeezed lemon juice, dried oregano, maple syrup or honey, minced garlic, salt, and pepper. I like to taste it at this point and adjust the sweetness or saltiness—this is the heartbeat of your salad, so don’t be shy with seasoning!
Step 2: Chop Your Veggies
Slice the cucumbers and tomatoes into bite-sized pieces, and thinly slice the red onions. When you slice the olives, halving them makes them easier to eat while distributing their rich flavor evenly throughout the salad. I always drain the olives well so the salad doesn’t get watery, which can be a common issue if you skip this step.
Step 3: Toss Everything Together
Put all the chopped ingredients in a large bowl — you want enough room to toss without spilling. Drizzle your vinaigrette over everything and gently toss to combine, trying to coat all the veggies evenly without bruising them. Finally, sprinkle crumbled feta on top; I love seeing those creamy, white flecks contrasting against the colorful veggies—it just feels right.
Pro Tips for Making Greek Cucumber Salad Recipe
- Use Fresh, Firm Vegetables: I always pick cucumbers and tomatoes that feel heavy and firm for best texture and flavor in the salad.
- Make Vinaigrette Ahead: Whisk your lemon vinaigrette a few hours in advance to let the flavors meld—it really ups the taste game.
- Drain Olives Well: Excess liquid can water down your salad, so I drain and pat olives dry to keep the crispness intact.
- Serve Immediately: This salad tastes best fresh; if it sits too long, the cucumbers release water and get soggy, so toss and serve quickly.
How to Serve Greek Cucumber Salad Recipe
Garnishes
I often add a sprinkle of fresh herbs like parsley or oregano on top for color and a boost of aroma—trust me, it makes the salad look restaurant-worthy. Sometimes, I also drizzle a tiny bit more olive oil or crumble a few more feta pieces for extra richness.
Side Dishes
My family goes crazy for this salad alongside grilled meats like chicken souvlaki or lamb, but it’s equally delicious next to a simple plate of pita bread and hummus. It also pairs wonderfully with seafood dishes or as a light counterpoint to heavier pasta meals.
Creative Ways to Present
For special occasions, I love serving this salad in a large shallow bowl with big chunks of feta and olives artfully arranged on top. Another fun twist is layering the salad in clear glass jars or cups for individual servings—makes it feel extra festive and perfect for picnics or parties.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they usually disappear quickly!), store them in an airtight container in the fridge. I find the salad holds up well for about a day, but the cucumbers will start to soften as they absorb the dressing, so it’s best eaten fresh.
Freezing
I don’t recommend freezing this salad because the cucumbers and tomatoes become mushy once thawed—it really loses the fresh crunch that makes it special.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating isn’t necessary. If you’d prefer a bit warmer salad, just take it out of the fridge about 10 minutes before serving to let it come closer to room temp.
FAQs
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Can I use other types of cucumbers for this Greek Cucumber Salad Recipe?
Absolutely! While Persian or English cucumbers have less bitterness and fewer seeds, regular slicing cucumbers work well too. Just peel and scoop out seeds if they’re too watery, to avoid sogginess in your salad.
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Is it better to prep this salad in advance or serve immediately?
For the freshest taste and texture, serve it immediately after tossing. If you prep ahead, keep the dressing separate until just before serving to prevent the veggies from releasing too much water and becoming soggy.
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Can I make the vinaigrette without honey or maple syrup?
Yes, you can omit the sweetener if you prefer a more tart vinaigrette. However, the little bit of sweetness helps balance out the acidity from the lemon, so I recommend trying a touch of it for a rounded flavor.
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What is the best way to crumble feta cheese for this salad?
I usually use my fingers to crumble feta cheese—it’s easier to get uneven, bite-sized pieces that blend well into the salad, giving pockets of creamy flavor in every bite.
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Can I add other vegetables to this recipe?
Definitely! Bell peppers, radishes, or even thinly sliced zucchini can work well and add extra crunch and color. Just be mindful of moisture content to keep your salad crisp.
Final Thoughts
This Greek Cucumber Salad Recipe has become such a go-to for me because it’s reliable, flavorful, and effortlessly fresh. I love how it brightens up any table and always gets compliments from family and friends. If you’re looking for a simple yet impressive salad that’s bursting with Mediterranean charm, give this a try—you’ll enjoy making it as much as you’ll enjoy eating it!
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Greek Cucumber Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Description
This Greek Cucumber Salad is a refreshing and vibrant dish perfect for warm days or as a light side. Featuring crisp cucumbers, juicy roma tomatoes, sharp red onions, briny olives, and creamy feta cheese, all tossed in a zesty Greek lemon vinaigrette, it’s a simple yet flavorful recipe that highlights Mediterranean flavors.
Ingredients
Vegetables and Cheese
- 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 and halved
Greek Lemon Vinaigrette
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice (juiced from lemons)
- 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, pure maple syrup or honey, minced garlic, salt, and black pepper. Mix well until all ingredients are fully incorporated to create a flavorful Greek lemon vinaigrette.
- Slice vegetables and olives: Thinly slice the cucumbers and roma tomatoes. Slice the red onions until you have about one cup. Drain the black olives and cut them in halves to evenly distribute their flavor in the salad.
- Combine salad ingredients: Place the sliced cucumbers, tomatoes, red onions, and halved olives into a large bowl sturdy enough to toss the ingredients together without spilling.
- Toss with vinaigrette: Drizzle the prepared Greek lemon vinaigrette over the salad mixture. Toss gently but thoroughly to ensure every piece is coated with the dressing.
- Add feta cheese and serve: Sprinkle the crumbled feta cheese evenly on top of the salad. Serve immediately and enjoy this fresh and vibrant Greek cucumber salad.
Notes
- Use fresh lemon juice for the best vibrant flavor in the vinaigrette.
- Adjust the sweetness of the dressing by modifying the amount of maple syrup or honey to your taste.
- If you prefer, substitute black olives with Kalamata olives for a stronger flavor.
- This salad can be chilled for 30 minutes before serving to enhance the flavors.
- Feta cheese can be omitted or substituted with vegan cheese alternatives for dietary preferences.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
Find it online: https://jessicasrecipes.com/greek-cucumber-salad-recipe/
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