Description
A simple, refreshing Greek Cucumber Salad recipe that’s quick to make and perfect for any occasion. Features fresh cucumbers, tomatoes, olives, feta, and a zesty lemon-herb dressing. Easy to follow steps for a delicious side dish.
Ingredients
Scale
- 3 large cucumbers (English or Persian are great for fewer seeds and a thinner skin)
- 1 pint cherry tomatoes, halved or quartered
- 1/2 medium red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 4 ounces feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (optional, but highly recommended!)
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- 1. Prepare the cucumbers by washing and chopping them into bite-sized pieces.
- 2. Prepare the tomatoes and red onion. Halve or quarter tomatoes and thinly slice the red onion (soak in cold water if desired).
- 3. Combine cucumbers, tomatoes, red onion, and olives in a large bowl.
- 4. Add crumbled feta, chopped parsley, and chopped mint (if using).
- 5. Make the dressing by whisking together olive oil, lemon juice, and oregano. Season with salt and pepper.
- 6. Pour dressing over salad and toss gently to combine.
- 7. Let the salad chill for at least 15-30 minutes before serving to allow flavors to meld.
Notes
Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days. This is a cold salad and is not meant to be reheated.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 150-200 kcal (per serving, varies with feta and olive amount)
- Sugar: Approx. 3-5g
- Sodium: Approx. 300-500mg (varies with feta and olives)
- Fat: Approx. 12-16g
- Carbohydrates: Approx. 5-8g
- Fiber: Approx. 1-2g
- Protein: Approx. 3-5g