Greek Cucumber Salad

5 from 4 votes
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Greek Cucumber Salad is refreshing, flavorful, and a wonderful lightened-up side dish for any meal. It goes together in just minutes and makes an irresistible summer salad for all types of main dishes.

Large white bowl with greek cucumber salad and silver serving utensils on the side.
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Why Make This Mediterranean Salad Recipe

  • Fresh Ingredients and Flavors. This cucumber and tomato salad delivers tons of great flavor and a load of nutrients and antioxidants. And more, it’s hydrating too!
  • Versatile Dish. It’s the perfect light side dish to any meal similar to my Spicy Cucumber Salad. It’s the perfect addition to all your favorite summer meals. Feel free to customize it how you like and use up any ingredients you have on hand.
  • So Quick. It comes together in about 15 minutes or less!
  • Popular Side. This cucumber feta salad is a huge hit every time I make it for friends and family.
  • Make Ahead: This cucumber Greek salad is a great meal prep meal, it lasts for a few days in the fridge. You can also make my Lemon Orzo With Feta if you have leftover cucumber.

For more veggie salad recipes you’ve got to try my Beetroot and Feta Salad or Roasted Corn Salad.

Ingredients Needed

Ingredients needed to make greek cucumber salad in small bowls n a counter.
  • Cucumbers. I love to use Persian cucumbers to make Mediterranean cucumber salad because they make the perfect bite-sized shape. They also have fewer seeds and a super crisp texture. English cucumbers make a great choice as well.
  • Olives. I use kalamata olives but you can really use any olive you enjoy best. The kalamata olives add an elevated briny flavor to the tomato cucumber feta salad.
  • Chickpeas. These add color, a little fiber, and a more complex texture to the Greek salad. You can leave them out if you want or swap them for another type of white bean.
  • 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. You can also use apple cider vinegar or white vinegar instead if that’s what you have available.
  • Fresh Mint. Adds a unique flavor to my Greek salad dressing. Don’t try to swap it for dried as you will not get the same results. However, you can use fresh parsley, basil or any fresh herb of choice instead if you prefer.
  • Tomatoes: I love using cherry or grape tomatoes for their sweet flavor and small size but any tomato works or you can also use red bell pepper instead.

All other ingredients and measurements are listed on the recipe card below.

Recipe Variations

  • Vegan. If you’re looking to make this Greek cucumber salad recipe vegan all you need to do is use dairy-free feta crumbles or leave the feta out.
  • Add More Protein. Turn this into a heartier salad by adding in some cooked shrimp or chopped chicken.
  • Creamy. If you prefer a creamy dressing you can mix in a bit of Greek yogurt into the dressing before adding it to the salad.
  • Add a Grain or Pasta: To make this dish heartier you can mix in some cooked quinoa, small pasta, or even rice. You might want to double the dressing when adding a grain to the salad.

How to Make Greek Cucumber Salad

Making Mediterranean cucumber salad with cut veggies on a cutting board and the dressing in a bowl.

Step One. Chop the tomatoes, dice the onion and olives, and slice the cucumbers. If using a regular-sized cucumber, cut it into halves for bite-sized pieces.

Step Two. Add the oil, vinegar, chopped mint, minced garlic, lemon juice, and seasoning to a medium bowl and mix together with a whisk.

Large white serving bowl with all the  ingredients inside.

Step Three. Add all the ingredients to a large bowl, drizzle the dressing over the top, and toss well. Add in the feta last and serve immediately.

Expert Tips

  • Crunchy Texture: This feta cucumber salad is best with Persian or English cucumbers because they have fewer seeds, a thin peel, and a much crunchier texture.
  • Adding the Feta: Add this right before serving as the cheese may get soft the longer it sits in the dressing.
  • Storing: Store leftovers of Greek chopped salad in an airtight container for 2-3 days in the fridge. Just be sure to keep it in an airtight container. Do not attempt to freeze it.

Recipe Pairings

Enjoy this cucumber tomato feta salad all summer long! It’s perfect for picnics, summer grilling, potlucks, and so much more!

Salads without lettuce are great with my Turkey Smash Burgers or you can serve with my Pulled Chicken Sandwiches.

This cucumber and feta salad also makes a great side dish to my Teriyaki Chicken Kabobs. Enjoy!

Recipe FAQs

Do i need to peel the cucumber?

No, if you are using Persian or English cucumbers there’s no need to peel them. They both have a thin skin which works well to eat. However, if you’re using regular cucumbers you might want to peel them especially if they have a waxy feel on the outside. The peel of these cucumbers is often thicker and sometimes bitter.

Can you make this salad ahead of time?

Yes, it’s great to prep up ahead but I’d wait to assemble it closer to serving time. You can prep the vegetables and the dressing the day before. Store them separately in the fridge. Mix up to an hour before serving. Add the feta cheese right before you’re ready to serve.

Mediterranean cucumber salad in a large white serving bowl.

More summer salad recipes

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Greek cucumber salad in a white bowl on a table with silver serving utensils to the side.
5 from 4 votes

Greek Cucumber Salad

This Cucumber Greek Salad is refreshing, flavorful and a wonderful lightened-up side dish for any meal. It also goes together quickly!
Prep: 15 minutes
Total: 15 minutes
Servings: 4

Equipment

  • sharp knife
  • bowls for mixing

Ingredients 

  • 6 Persian cucumbers, *about 5 cups of cucumber
  • cup cherry tomatoes, sliced
  • 1 15 oz canned chickpeas
  • ¼ cup red onion, diced
  • 1 cup kalamata olives, chopped, se any olive of choice
  • 1 Tbsp fresh mint, chopped
  • ½ cup feta, crumbled, Use plant based feta to make vegan.

Dressing

  • ¼ cup olive oil
  • 3 Tbsp red wine vinegar , apple cider vinegar will also work
  • 2 tsp fresh oregano, chopped
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 Tbsp fresh lemon juice
  • 1-2 garlic cloves, minced

Instructions 

  • 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. 

Notes

*to make this vegan use a plant based feta
*apple cider vinegar will also work
*use any olive of choice!
Recipe will keep for up to 2 days in the fridge. Be sure to stir well when eating. 

Nutrition

Serving: 1cup | Calories: 249kcal | Carbohydrates: 9g | Protein: 4g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 17mg | Sodium: 896mg | Potassium: 300mg | Fiber: 2g | Sugar: 4g | Vitamin A: 575IU | Vitamin C: 19mg | Calcium: 134mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Side Dish
Cuisine: Mediterranean
Servings: 4
Calories: 249
Keyword: greek cucumber salad, mediterranean salad reicpe, tomato cucumber feta salad
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Recipe Rating




4 Comments

  1. 5 stars
    This was so good. I love the quick Italian style dressing. I can’t wait to make it again thank you very much.

  2. 5 stars
    This was delicious and very healthy. My whole family loved it for Easter brunch. Thank you