Greek Cucumber Salad is refreshing, flavorful and a wonderful lightened up side dish for any meal.
Why Make This Greek Cucumber Salad
This dish is full of fresh ingredients and flavors. It has tons of nutrients and antioxidants. Greek cucumber salad is hydrating and the perfect light side dish to any meal similar to my Spicy Cucumber Salad.
It comes together in abut 15 minutes or less! This salad is a huge hit every time I make it for friends and family. Feel free to customize it how you like, swap the olives for any olives of choice. This is a great meal prep meal, it lasts for a few days in the fridge. If you have leftover cucumber you can also make my Lemon Orzo With Feta.
Cucumbers. I love to use Persian cucumbers, they make for the perfect bite sized shape. You can use any cucumber of choice, english cucumbers are also great.
Olives. I use kalamata olives, you can really use any olive you enjoy best. The kalamata add such an elevated salt rich flavor.
Chickpeas. These add color, a little fiber and textures to the greek salad.
Feta. I love to use salty crumbled feta, it adds a creamy delicious flavor. You can use goat cheese as well.
Red Wine Vinegar. The perfect tangy, sweet addition for a "dressing" to toss this salad in.
All other ingredients and measurements are listed on the recipe card below.
Make this recipe vegan by using vegan feta crumbles.
Persian cucumbers. Use english or regular fresh cucumbers in place.
Mint. Use fresh parsley, basil or any fresh herb of choice.
Red Wine Vinegar. Apple Cider Vinegar or White Vinegar will also work.
Tomatoes. Use any tomato of choice, you can also sub red bell pepper.
Steps To Make This Recipe
Step One. Chop the tomatoes, dice the onion and olives, slice the cucumbers. If using a regular sized cucumber, cut it into halves for bite sized pieces.
Step Two. In a small bowl add oil, vinegar, chopped mint, minced garlic, lemon juice and seasoning. Whisk well.
Step Three. Add all ingredients to a large bowl, drizzle the dressing over and toss well. Add in the feta last and serve immediately. Leftovers will keep for up to 3 days in an airtight container.
Yes, to make this greek cucumber salad vegan, skip the cheese or use vegan feta crumbles.
This recipe will hold up great for about 3 days in the fridge. Just be sure to keep it in an airtight container.
Other Great Side Dish Recipes
Greek Cucumber Salad
- sharp knife
- bowls for mixing
- 6 Persian cucumbers *about 5 cups of cucumber
- 1½ cup cherry tomatoes, sliced
- 1 15 oz canned chickpeas
- ¼ cup red onion, diced
- 1 cup kalamata olives, chopped
- 1 Tbsp fresh mint, chopped
- ½ cup feta, crumbled
- ¼ cup olive oil
- 3 Tbsp red wine vinegar
- 2 tsp fresh oregano, chopped
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp fresh lemon juice
- 1-2 garlic cloves, minced
- Chop the tomatoes, dice the onion and olives, slice the cucumbers. If using a regular sized cucumber, cut it into halves for bite sized pieces.
- In a small bowl add oil, vinegar, chopped mint, minced garlic, lemon juice and seasoning. Whisk well.
- Add all ingredients to a large bowl, drizzle the dressing over and toss well. Add in the feta last and serve immediately. Leftovers will keep for up to 3 days in an airtight container.