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Greek Cucumber Salad

Greek Cucumber Salad

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Jane Bruce

Greek Cucumber Salad

A simple, refreshing Greek salad is a great go-to for those hot summer nights when you just don't feel like turning on the stove. Traditionally, Greek salads also include kalamata olives, but I'm not their biggest fan so I left them out of this version, but for olive lovers, their brininess can add an extra kick to the salad. Serve alongside some orzo or grilled shrimp for a complete meal.

See all salad recipes.

Click here to see 6 Cool and Creative Ways to Use Cucumber.


  • 2 English cucumbers, cut into 1-inch chunks
  • 1/2 red onion, diced
  • 1 tomato, diced
  • 4 Ounces Greek feta, diced
  • Juice of 1/2 lemon
  • 2 Tablespoons olive oil
  • 1 Teaspoon dried oregano
  • Salt and black pepper, to taste

Creamy Tzatziki Cucumber Salad

Creamy cucumber salad recipe with a tzatziki-inspired dressing made with Greek yogurt, vinegar, fresh lemon, garlic, and dill. It’s light, refreshing and less than 30 calories per serving! Jump to the Creamy Cucumber Salad Recipe or read on to see our tips for making it.

This easy cucumber salad, inspired by our tzatziki yogurt sauce, has been on repeat lately. It’s straightforward to make, goes with just about anything, and thanks to the Greek yogurt, it is healthy! Less than 30 calories for one cup, now that’s something we can get behind!

Easy Greek Cucumber Salad Recipe

Easy Greek Cucumber Salad Recipe16 oz. cherry tomatoes (could also use 2 pints), 2 English cucumbers, 6 oz crumbled feta cheese with Mediterranean herbs, 9 – 12 oz. Greek Kalamata olives (I used jumbo, pitted olives), small red onion

⅓ cup olive oil, 1 tbsp lemon juice, 2 tbsp red wine vinegar, 1 tsp sugar, 1 tsp dried oregano, ½ tsp dried basil

Begin by halving your cherry tomatoes. For the larger tomatoes, I cut them into quarters.

Add your chopped tomatoes to a large bowl.

Next, chop your English cucumbers. I left the skin on my cucumbers but if you’re using regular cucumbers I recommend peeling them first before adding them to your salad.

Third, dice your red onion up and add it to the bowl with the tomatoes and cucumbers.

Drain your Kalamata olives and cut them in half before adding them to the bowl.

Add your crumbled feta cheese to the bowl. I like to use the feta cheese with Mediterranean herbs because it has such a yummy flavor.

Now for the dressing, add all your ingredients into a mixing cup or bowl and stir it together.

Pour the dressing over the ingredients in the bowl and give everything a nice big stir.

All that is left to do is enjoy this refreshing and easy Greek cucumber salad recipe with your family! It really is that simple to make, my friend. If you give it a try, let me know how long it takes you to chop all the ingredients. Not that it’s a competition or anything…


Full Recipe in Details

The recipe requires simple ingredients and little preparation. To kick-off this recipe, the main part required is tofu. The pleasant tastes will need Chipotle peppers in adobo sauce, red wine vinegar, tomatoes, red onion, garlic, salt, avocado oil, vegetable broth, tomato paste, and lime juice. Here’s a further breakdown of the needed ingredients:


Cuisine: Greek

Prep Time: 15 mins

Total Time: 15 mins

Calories: 150



1/2 White Or Apple Cider Vinegar Cup


Drain the cucumber- Remove the wrapping from the bowl and place the salad in a colander or strainer. Shake it properly at the sink or any drainage to remove any extra water.

Pour the remaining salad into a bowl for serving- After draining, use the chopped dill not a must, to toss the salad, and serve the dish immediate. If not, take it back to the fridge until it is ready to be eaten. The amounts indicated can serve a maximum of six people.



1 Medium-Sized Cucumber- Sliced

1 Teaspoon White Wine Vinegar


Make the dressing- Get a serving bowl and put the chopped dill and sour cream. Then, add salt, vinegar, and salt, and mix it properly using a fork or whisk. You can use lemon juice in place of vinegar, and pure yoghurt for those who dislike sour cream.

Place cucumbers into the bowl- Add cucumbers into the dressing and mix gently using a big spoon. Scrap the bowl’s bottom where necessary to clear any sticking part of the dressing.

Immediately serve- Get the salad eaten at that time or place in the fridge for a maximum of an hour.



2 Teaspoonful Of Dill Or Fresh Oregano

1 Cup Feta Cheese- Crumbled


Toss your cucumbers in a colander or strainer- Put a strainer into a bowl and add the chopped cucumbers with salt. Toss the mixture to evenly spread the salt. Use a bowl that’s different from the serving.

Dressing preparation- Get another bowl for mixing olive oil and lemon juice. Then, add zest and combine the mixture with a whisk or fork. Set it aside after ensuring it mixes completely.

Mix the remaining ingredients in another bowl- For instance, get a bowl and add feta cheese, garlic, oregano, and shallots, and toss the ingredients together. Here you can use a serving dish.

Cucumber draining- Get the colander and shake properly to get rid of any moisture present in the cucumbers. After that, add them to the salad dish.

Add the dressing to the salad- Toss the dressing on the cucumber by using a pair of tongs until it looks fine together. Don’t forget to collect every dressing’s remnant from the bottom and sides of the bowl.

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Summing Things Up:

You now have some understanding of the Greek cucumber recipe and ingredients. How is it? It’s easy to make, right? Yes, it’ll merely take you minutes to do everything. It’s good to learn and enjoy it in the hot season, though you can still have it any other time of the year. The dish is excellent because cucumber is full of health benefits essential to your body. Most people like it served with either seafood or grilled chicken. On the other hand, others love it plain. If you’ve never prepared Greek cucumber salad, you better follow the recipes given in the article to make yourself a meal today. Simply gather the ingredients as listed in each method and follow the steps to get it done.

Greek Cucumber Salad

Cucumber and onion go perfectly with salty feta and kalamata olives. Chopped fresh dill is a flavorful finishing touch.


  • 1 cup sliced cucumber
  • ½ cup sliced red onion
  • 2 Tbsp feta cheese, crumbled
  • 5 kalamata olives, pitted
  • ¼ cup fresh dill, chopped


Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

2B Mindset Plate It!
Makes a great veggie side as part of lunch or dinner.

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Related Articles


Greek Tomato and Cucumber Salad

Yes, another Greek Salad recipe. And I doubt it will be the last.

As I may have mentioned once or twice, I am incapable of walking into a Greek restaurant and not ordering the Greek Salad. Literally, physically incapable.

And if it’s an authentic Greek restaurant, this salad is made up of simple chunks of tomatoes, cucumber, often red onion, olives, and chunks or a slab of feta. Lettuce is usually not part of the equation, though in various restaurants and diners it has certainly worked its way in, but authentic, authentic Greek salads are actually lettuce free. The quintessential Israeli salad is quite similar, though minus the feta, and sometimes with bell peppers added in.

This salad is made up of simple chunks of tomatoes, cucumber, often red onion, olives, and chunks or a slab of feta.

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Buy a good olive oil for this Greek Tomato and Cucumber Salad – it’s one of the key ingredients, you really taste it, and it can make all the difference. And get the most fabulous tomatoes you can for this, maybe some of those crazy beautiful heirloom varieties at the farmers’ market.

Lastly, why both dry and fresh oregano? Because dried oregano gives the dressing the flavor of great-Greek-diner-Greek-salad, and fresh oregano gives it that great-high-end-restaurant-Greek-salad flavor.

Sometimes, not often, you can in fact have it all.

Other Greek Salad Recipes:

A few more Greek salad recipes, because I am very serious about my Greek salads:

    – This one does have lettuce. – This one is just plain sexy, with thin zucchini ribbons and roasted bits of lemon. A company Greek salad. – This one is a total main course. A great summer potluck dish. An alfresco entertaining go-to.

If you’ve read through until now then you are my people. I raise a glass of red wine vinegar to you.

Like this recipe? Pin it to your favorite board on Pinterest.

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Greek Salad Recipe

Greek salad is one of my favorite summer lunches.

It’s delicious, every bite is just a little bit different, ready in 5 minutes, doesn’t require turning on the oven, and it’s just 100% good, healthy ingredients – all while being incredibly satisfying.

Simply chop up the veggies, whip up the homemade Greek dressing using my homemade Greek seasoning (or swap in store-bought dressing) and serve.

It also makes a great side dish or bring-along potluck item. Seriously, who doesn’t love Greek salad?

One thing my salad doesn’t have that a traditional Greek salad does is raw red onions. Honestly, it’s just not my thing. It takes away my enjoyment of the salad, and when this Greek salad already packs so many healthy ingredients and is so delicious and crave-worthy, why would I ruin it for myself? Of course, you can add red onions if you enjoy them, or leave out a different ingredient that you don’t enjoy.

Does Greek salad have lettuce in it? Traditional Greek salad does not have lettuce, though many North American restaurants add lettuce to their Greek salads. It’s completely up to you if you’d like to add some – it’s an easy way to extend this salad for a crowd or make less-pleasant greens a bit more enticing.

Can I prep Greek salad in advance? You can prep the dressing and chop the veggies in advance, but once the cucumbers and feta are combined, the salad will start to wilt and get soggy. The dressing will last in the fridge for up to two weeks, and the chopped veggies can be prepped the day before serving.

Do I need to remove the seeds or peel the skin from cucumber for Greek salad? Field cucumbers can have tough skins and a soggy, seed-filled core that ends up being really unpleasant in a salad. English cucumbers do not have this issue, but if you’re using field cucumbers, I would quarter the cucumber and then take a spoon along the inside edge to remove seeds to prevent adding that sogginess to the salad. It’s up to you if you want to peel the cucumbers – if the skin is too tough, it may be too crunchy for your liking.

Can I add protein to Greek salad? Absolutely! Chopped chicken, tuna or salmon would all be delicious in this salad. If you want a vegetarian option, you can go with cooked chickpeas.

What to Serve with Greek Salad

Greek salad makes a delicious and filling lunch all on it’s own, but if you’re serving it as a side dish you may want to pair it with:

Greek Cucumber Salad Ingredients

Scroll down to the printable recipe card for full measurements.

Tip: make extra dressing to keep on hand as a dip or to reduce the prep time the next time you want a Greek salad.

Kitchen Tools You May Find Helpful

  • Sharp kitchen knife
  • Cutting board
  • Measuring cups and spoons
  • Mason jar or dressing container
  • Large bowl

How to Make Greek Salad Dressing

In a small bowl, combine the olive oil, lemon juice and red wine vinegar.

Add the garlic or green onions and the Greek seasoning.

Taste and adjust as needed.

Store in a dressing jar or mason jar in the fridge for up to 2 weeks.

How to Make Greek Cucumber Salad

Pit and slice the Kalamata olives.

Chop up the tomatoes and cucumbers, and slice the red onions.

(If you want to reduce the acidic bite of the red onions, soak in water for up to 10 minutes.)

Combine all of the chopped veggies in a bowl and drizzle on the Greek salad dressing.

Toss the salad gently to coat completely in the dressing, then crumble in the feta cheese (or add in as cubes).

Toss gently to evenly disperse the feta cheese.

Grab your free printable for our Greek cucumber salad recipe:

To make fresh and delicious Greek House dressing you will need the following fresh, quality ingredients.

  • Fresh basil
  • Garlic
  • Champagne vinegar
  • Extra virgin olive oil
  • salt

I have personally found that a garlic press works best for extracting all the natural oils and flavor fresh garlic cloves boast.

This recipe made 3/4 a cup of dressing which was ample for this recipe quantity.

I made it right before I prepped my veggies and allowed my flavors to marinate for an hour in the fridge.

Ingredients for Greek Cucumber Salad

You will need cucumbers ( I prefer English), tomatoes, sweet onion, feta, lemon juice, good quality olive oil, and basil or mint. This recipe is so easy!

Greek Cucumber and Arugula Salad

Greek Cucumber and Arugula Salad is a fresh and light summer salad. Perfect for parties and pot lucks!

This post may contain affiliate links.

Howdy folks, how was your week? Ready for the Memorial Day weekend?!

I’ve spent the past couple of days in New York City in order to sit on a panel with my friends at The Laughing Cow for a food blogger’s conference. Luckily my airport has a direct flight to good ol’ NYC, and the timing worked out so I’d have an extra day to explore – so explore I did!

Although New York can be overwhelmingly busy it never ceases to suck me in then leave me wanting more. And while I begrudgingly started wandering around after dropping my bags off at the hotel wishing Ben was with me, I found myself still walking 6 hours, and 7+ miles later. I came back absolutely SPENT!

I also ate at two restaurants which I recommend – nay, demand – you visit if you’re looking for gluten-free dining options in the city. First was Wei West, a 5 minute walk from my hotel. It popped up on my Find Me GF app and when I visited the website the first thing I noticed was that they serve GF Pad Thai. HALLELUJIAH! I haden’t eaten Pad Thai, one of my favorite dishes EVER, since my Celiac Disease diagnosis and I all but ran to the restaurant…after getting lost. Twice. Anyway, the dish tasted 100% like my old favorite and I gobbled the entire thing up whilst flinging chopped peanuts around my hotel room due to the intensity of my digging fork. No shame in my Pad Thai game (only in the iPhone photo I took of it.) I will seriously mourn the fact that we don’t have GF Pad Thai like this at home!

BBQ Salmon BLT Salad

The second restaurant I have to give MAJOR props to is Pala Pizza. I was in the area getting Ben a grossly (I mean disgustingly) overpriced t-shirt from his favorite hip hop shop when my stomach started growling. Again I pulled up the restaurant app on my phone and it led me to Pala Pizza which not only has gluten-free crusts but a completely separate prep area, pizza oven and paddles for GF pizza. My waitress all but offered to pick my jaw up from the floor after delivering the good news.

I ordered the Bufala Cruda Prosciutto which had bufala mozzarella, a cherry tomato sauce, lots of prosciutto, and practically a side salad of fresh basil. It was chewy, hot, cheesy, and, most importantly, did NOT taste gluten-free! This was probably my favorite GF food find to date mostly because the pizza was that good but also because I was able to dine with 100% confidence that I wasn’t going to get sick. I cannot wait to return!

Lest you think all I did was eat on this trip, I also directed someone to SOHO after being asked on the street then grinned like an idiot for 6 blocks because they mistook me for a local.

I was hoping Ben and Lincoln could have come so we’d be able to extend the trip into Memorial Day weekend, but we decided cabs + car seats and navigating the busy streets of NYC with a fidgety toddler would be more stressful than not at this point in our lives. Instead we’re going to grill out with good friends and I’m bringing this Greek Cucumber and Arugula Salad to share with the group!

You may have noticed this salad lingering in the background of the Prosciutto Wrapped Mediterranean Lamb Burgers with Bruschetta I shared earlier this week, and it nearly killed me to not share the recipe right then and there.

Fresh cucumber, tomato, parsley, red onion, feta, and baby arugula are tossed with a luscious Oregano Lemon Vinaigrette then served as a light and healthy meatless main, or party or potluck side. I cannot tell you how refreshing and feel good this salad is. Spiked with the bold, bright flavors of the Mediterranean, it’s absolutely killer!

There’s pretty much two steps to this recipe: throw stuff in a bowl then toss it with dressing. Hey-o!

As I mentioned, you’ll need fresh tomatoes, red onion, and parsley, plus crumbled feta cheese and sliced kalamata olives.

Add everything to a bowl then top with a couple cucumbers that have either been thinly sliced, or spiralized. My Paderno Spiralizer and I are still going strong and I thought spiralizing the cucumbers would be a fun way to add their flavor to the salad in a fun and interesting way. You could use either the thin or medium-sized blade then give the ribbons a rough chop before adding to the bowl.

Last up is baby arugula. If you’ve never tried arugula for fear it’s too fancy for you – pish posh. You are SO fancy! Plus arugula is not fancy so we’re all coming out on top here. Truly arugula is a leaf with LOTS of flavor. It absolutely brings something special to this otherwise ordinary Greek Salad.

Last step is to whisk together an Oregano Lemon Vinaigrette which is just extra virgin olive oil, lemon juice, dried oregano, honey, salt and pepper, then pour it on top.