. Greek Cucumber Salad – esrecipes

Greek Cucumber Salad

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greek cucumber salad

Greek Cucumber Salad is a crisp, refreshing side dish that brings the sunny flavors of the Mediterranean straight to your table. With juicy tomatoes, crunchy cucumbers, tangy feta cheese, briny olives, and a zesty Greek lemon vinaigrette, this salad is perfect for summer picnics, barbecues, or as a light and healthy lunch.

It’s ready in just 15 minutes, requires no cooking, and is naturally vegetarian and gluten-free.

Why This Salad Works So Well

  • Fresh and Healthy – Packed with vitamins, minerals, and antioxidants.
  • Perfect for Warm Weather – Light, hydrating, and full of bright flavors.
  • Quick and Easy – Minimal prep, no cooking, and ready in minutes.
  • Versatile – Works as a side dish or a main course when served with protein.

Ingredients You’ll Need

For the Salad:

  • 2 cucumbers – sliced into half-moons or quartered lengthwise for extra crunch.
  • 4 Roma tomatoes – chopped into bite-sized pieces.
  • ~1 cup sliced red onions – thinly sliced for a mild, sweet bite.
  • 1/2 cup crumbled feta cheese – creamy and tangy.
  • 1/2 cup black olives (or Kalamata olives) – drained and halved.

For the Greek Lemon Vinaigrette:

  • 1/4 cup olive oil – extra virgin for the best flavor.
  • 1/4 cup lemon juice – freshly squeezed for brightness.
  • 2 teaspoons dried oregano – for that classic Greek herb aroma.
  • 2 teaspoons pure maple syrup (or honey or sugar) – to balance acidity.
  • 2 cloves garlic – minced for a savory depth.
  • 1/2 teaspoon salt – adjust to taste.
  • 1/4 teaspoon black pepper – freshly ground for best flavor.

Step-by-Step Instructions

Step 1 – Make the Vinaigrette

In a small bowl or jar, combine olive oil, lemon juice, oregano, maple syrup, garlic, salt, and pepper. Whisk or shake well until emulsified.

Step 2 – Prepare the Vegetables

Wash and slice the cucumbers, chop the tomatoes, and thinly slice the red onions. Drain the olives and cut them in half.

Step 3 – Assemble the Salad

Place cucumbers, tomatoes, red onions, and olives into a large mixing bowl. Drizzle the vinaigrette over the top.

Step 4 – Toss and Serve

Gently toss the salad to ensure all vegetables are evenly coated in the dressing. Sprinkle crumbled feta cheese on top before serving.

Serving Suggestions

  • As a Side Dish – Perfect with grilled chicken, lamb, fish, or souvlaki.
  • Mediterranean Mezze Spread – Serve alongside hummus, tzatziki, and pita bread.
  • Light Lunch – Add grilled shrimp or chickpeas for protein.

Storage Tips

  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • For best texture, store the dressing separately and toss before serving if making ahead.

Nutrition Information (Per Serving)

  • Calories: 171 kcal
  • Carbohydrates: 10g
  • Protein: 3g
  • Fat: 14g
  • Saturated Fat: 3g
  • Cholesterol: 11mg
  • Sodium: 514mg
  • Potassium: 300mg
  • Fiber: 2g
  • Sugar: 6g
  • Vitamin A: 525 IU
  • Vitamin C: 15mg
  • Calcium: 107mg
  • Iron: 1mg

Pro Tips for the Best Greek Cucumber Salad

  1. Use English or Persian cucumbers for fewer seeds and extra crunch.
  2. Chill the salad for at least 15–30 minutes before serving to let flavors meld.
  3. Add fresh herbs like parsley, mint, or dill for extra freshness.
  4. Make it heartier by adding chickpeas, quinoa, or grilled protein.

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