This flavorful Greek Cucumber Salad is prepared with fresh crisp cucumbers, tomatoes, red onion, black olives and feta cheese tossed in an easy homemade Greek dressing. It’s a satisfying and refreshing vegetable side dish!
This delicious salad requires just 15 minutes of prep time and is full of healthy veggies. It’s definitely a must-make for spring and summer, but can be enjoyed year-round.
It’s a perfect side dish for just about any main course, but I especially love it with grilled chicken and seafood!
Your ingredient list is quite simple – the majority of what you will need you probably already have on-hand.
How to Make Greek Cucumber Salad
This couldn’t be any easier! Simply combine the dressing ingredients in a small bowl, toss the salad ingredients together in a medium bowl, then drizzle the dressing over the salad. Gently toss to coat as evenly as possible.
Can I Make This Ahead of Time?
This is best served immediately so that the cucumbers and onion are perfectly crisp. If you decide to make it ahead of time, I’d add the tomatoes and feta cheese just before serving to prevent them from getting soggy.
If you enjoy the simplicity and versatility of cucumber salads, be sure to also try my basic cucumber tomato salad, corn, tomato and cucumber salad and creamy cucumber tomato salad.
Enjoy!
Greek Cucumber Salad
Ingredients
For the dressing:
- ½ cup apple cider vinegar
- 3 tablespoons red wine vinegar
- ½ teaspoon salt more or less, to taste
- ¼ teaspoon black pepper more or less, to taste
- 2 tablespoons olive oil
- ¾ teaspoon dried oregano
- 2 teaspoons minced fresh garlic
- 2 teaspoons lemon juice
- 1 teaspoon honey
For the salad:
- 3 ½ cups sliced cucumbers about 1 large English cucumber or 2 regular size
- 1 cup sliced red onion
- 2 cups chopped Roma tomatoes about 4 Roma tomatoes
- 1 small can sliced black olives 2.25 ounces drained weight
- 4 ounces crumbled feta cheese
Instructions
- Prepare the dressing by whisking together apple cider vinegar, red wine vinegar, salt, pepper, olive oil, oregano, garlic, lemon juice and honey in a small bowl. Set aside.
- In a medium bowl, add cucumbers, onion, tomatoes, black olives and feta cheese. Gently toss to combine. Drizzle dressing over salad and gently toss again to coat evenly.
Notes
- I choose to leave the cucumbers unpeeled, but they can be peeled.
- This is best served immediately. If you choose to make ahead, add the tomatoes and feta cheese just before serving and toss to combine.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published June 2014. Updated with new photos, helpful tips, recipe revised and republished May 2020.
Casey Best says
I love this salad! I make it as a quick simple lunch. Thanks so much Amy! Awesome as always!
Christina F says
I loved the recipe but added a few twists! Chopped fresh mint from my garden, omitted the poppy seeds, and , added some well as chickpeas for protein! The next time I may even add some yellow/red/orange sweet peppers!
Amy @ The Blond Cook says
That sounds delicious, Christina! So happy to hear you enjoyed it! 🙂
Amy @ The Blond Cook says
Thank you, Tally! It’s definitely one of my favorites!
sissoula says
I am from Greece and this is the right Greek Salad!!! The only thing we add is a chopped green pepper and some oregano!!Perfect for a warm summer day!!
Valerie | From Valerie's Kitchen says
I’m totally in LOVE with Greek salad! I think adding the olives was a very good choice. I got very relaxed just looking at that picture of your view from the houseboat. That is pretty fabulous!
Amy @ The Blond Cook says
Thank you Valerie! It was an awesome day out on the water. I could have eaten my weight in that salad he made! 🙂
Windy says
I use Kalamata olives, pitted and halved; red onion, and bell peppers in addition to the cuke, tomato, and feta, and I use a bottled parmesan italian dressing, delish.