A quick and easy Greek Cucumber Salad that is full of all the traditional Greek salad veggies and flavors – cucumbers, kalamata olives, tomatoes, red onion, feta cheese, and topped with the perfect homemade Greek vinaigrette.
A Quick & Easy Greek Cucumber Salad
This amazingly fresh and flavorful Greek salad is on regular rotation at our house all summer long! Especially in the later summer months because we always have a ton of cherry tomatoes and cucumbers coming out of the garden. This easy recipe is the perfect way to enjoy them whether you eat the salad by itself, on a bed of romaine lettuce, with some Greek chicken meatballs, or as a side dish with any of your favorite grilled foods – it is sure to be a hit with everyone!
What You Will Need
- feta cheese – the traditional cheese topping for all Greek dishes, but feel free to sub with dairy-free feta cheese, if that’s more your thing!
- kalamata olives – these really make the salad, adding the perfect amount of salty flavor.
- red onions – perfect for some mild onion flavor, a splash of color, and crunch!
- bell pepper – any sweet bell pepper will do – red, orange, yellow, whatever you have on hand.
- cucumbers – fresh cucumbers from the garden, farmer’s market, or your local grocery store!
- cherry tomatoes – another fresh veggies that is the perfect compliment to this salad.
- Greek vinaigrette – we absolutely love our homemade Greek vinaigrette on this salad but if you want to buy one, we love this option from Primal Kitchen!
Can I Add A Protein Option To This Greek Cucumber Salad
Definitely! Although, it can be enjoyed as a simple vegetarian option by itself, sometimes it is nice to amp it up with a bit of protein. We love adding some cooked chicken (smoked, grilled, or shredded) or shrimp (grilled or pan-fried) would also be delicious!
What Goes With A Greek Salad
You could honestly eat this delicious salad all by itself, but we also love grilling up some chicken breasts and serving them on some fresh romaine lettuce to make a Greek Chicken Salad. Or keep it as a side dish and serve it alongside some smoked or grilled chicken thighs. The perfect side dish for your next cookout!
Can I Make This Salad Ahead Of Time
Absolutely! Most of the work for this salad is just chopping so you could easily chop up the vegetables and olives, store them together or separate, and then toss them in the dressing when you are ready to serve the salad. Waiting to add the dressing until you serve the salad is the key. As soon as you add the dressing your veggies can start to get a little soggy so just make sure you wait on that step until you are ready.
Storage Tips
Any leftover salad can be stored in an airtight container in the refrigerator for up to 2-3 days, but, again, the veggies can start to get a little soggy as soon as the dressing is added so it is best to eat fresh if it has already been tossed in the vinaigrette.
How To Make A Greek Cucumber Salad
First, you can begin by gathering and chopping up your fresh ingredients.
Next, toss all of those fresh ingredients in a medium-sized mixing bowl.
And then pour on the Greek vinaigrette.
Toss and serve any way you want!
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Greek Cucumber Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 10 servings 1x
- Category: Salad
- Method: Counter Top
- Cuisine: Greek-Inspired
Description
Greek Cucumber Salad – a light, refreshing and delicious Greek Cucumber Salad recipe that is perfect for a hot summer day!
Ingredients
- 6 oz feta cheese, crumbled (regular or dairy-free)
- 1/3 cup red onions, diced (or sliced)
- 1 cup kalamata olives, pitted
- 1 red or orange bell pepper, diced
- 1–2 cups english cucumber, diced
- 1 pint cherry tomatoes, halved or quartered
- 3–4 tablespoons Greek Vinaigrette
Instructions
- Combine ingredients in a medium-sized bowl.
- Toss to combine.
- Serve immediately.
Notes
- Serving: I LOVE serving this over a bed of chopped romaine with some grilled bone-in chicken thighs! Perfect summer meal.
- Dairy-Free: to make this recipe dairy-free simply use a dairy-free feta.
- Make Ahead: you can make this ahead but I would not recommend adding the dressing before storage as things may get a bit soggy – instead add the dressing right before serving.
- Storage: once you have put the dressing on you can store it in an airtight container in the refrigerator for 2-3 days – but it may get a bit soggy.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 3.3 g
- Sodium: 321.6 mg
- Fat: 9.5 g
- Carbohydrates: 5.7 g
- Fiber: 1.6 g
- Protein: 3.8 g
- Cholesterol: 18.9 mg
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