This Greek cucumber salad is crisp, refreshing, and packed with fresh vegetables, briny olives, and creamy feta, making it an easy, flavor-packed dish that’s perfect for summer meals, light lunches, and effortless entertaining.
For more Greek-inspired cucumber recipes, try our Greek chickpea salad, Greek pasta salad, and Greek yogurt cucumber salad.
Why you’ll love this easy Greek Salad!
This Greek cucumber salad is one of those recipes that proves you don’t need many ingredients to make something delicious. It’s crisp, refreshing, and packed with Mediterranean flavors, with crunchy cucumbers, juicy tomatoes, briny olives, creamy feta, and a tangy homemade dressing. 🥒🍅
Louise and I make salads like this often because they’re quick to prepare, easy to customize, and incredibly satisfying. You can serve it alongside grilled dishes at a barbecue, bring it to a picnic, or enjoy it with warm pita bread, hummus, and tzatziki for a light lunch.
While this isn’t a traditional Greek village salad (horiatiki), it takes inspiration from the same fresh ingredients. The combination of vegetables, olive oil, and feta makes it a nutritious salad that fits beautifully into a Mediterranean-style eating pattern. ☀️
Best of all, it’s ready in about 15 minutes and tastes like summer in a bowl.
P.S. For more fresh summer salads, try our chimichurri chickpea salad, Turkish Shepherd’s salad, or Greek potato salad.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Cucumber: The star of this healthy cucumber salad, adding crunch and freshness. English, Persian, or garden cucumbers all work well. Peel them or leave the skin on for extra texture.
- Cherry tomatoes: Sweet, juicy, and perfect for a quick cucumber tomato salad. Substitute grape tomatoes or diced Roma tomatoes.
- Red onion: Adds sharpness and color. Soaking it in vinegar mellows the flavor. Substitute shallots, sweet onions, or green onions.
- Kalamata olives: Bring a salty, briny flavor. Replace with black olives, Castelvetrano olives, or capers.
- Feta cheese: Creamy, tangy, and essential for a great salad with feta and olives. Feta packed in brine is best. For a dairy-free version, use vegan feta or diced avocado.
- Extra virgin olive oil: The base of the dressing. Use a good-quality olive oil for the best flavor.
- Red wine vinegar: Adds brightness and tang. White wine vinegar, champagne vinegar, or fresh lemon juice work well too.
- Dijon mustard: Helps emulsify the dressing and adds depth. Whole grain mustard is a good substitute. Yellow mustard works too.
- Honey: Balances the acidity. Substitute maple syrup or agave nectar.
- Garlic: Adds savory flavor. If you’re sensitive to garlic, simply omit it or use a small pinch of dried oregano instead. Garlic powder works too.
- Dried oregano: Gives the dressing its Greek-inspired flavor. Substitute an Italian herb blend or fresh oregano.
- Fresh herbs: Mint, dill, or basil add a fresh finish. Use one or a combination of all three.
How to Make Greek Cucumber Salad
Step 1: Soften the Onion
Thinly slice the red onion and toss it with red wine vinegar in a small bowl.
Let it sit for 10 minutes while you prepare the remaining ingredients. This quick step softens the onion’s bite and adds a tangy flavor.
Step 2: Make the Dressing
Add the olive oil, red wine vinegar, Dijon mustard, honey, oregano, grated garlic, salt, and black pepper to a small jar or bowl.
Shake or whisk until the dressing is smooth and well combined.
Step 3: Prepare the Salad
Peel the cucumber if desired, then slice it into rounds. Halve the cherry tomatoes and drain the red onion.
Add the cucumber, tomatoes, red onion, and Kalamata olives to a large serving bowl. This fresh cucumber onion salad base is crisp, colorful, and full of flavor.
Step 4: Finish and Serve
Pour the dressing over the vegetables and toss until evenly coated.
Add the feta and gently toss once more, or arrange it on top of the salad. Garnish with fresh herbs and a pinch of dried oregano if desired.
Serve immediately for lunch, dinner, picnics, or summer gatherings.
Tips
- Use ripe, sweet tomatoes: Since this salad has very few ingredients, ripe cherry tomatoes make a big difference in flavor.
- Soften the onion first: A quick soak in red wine vinegar mellows the onion’s sharp bite and adds a subtle tangy flavor.
- Use feta packed in brine: It stays creamier and has a fresher flavor than pre-crumbled feta.
- Don’t overdress the salad: Add the dressing gradually and toss gently. The vegetables should be lightly coated, not swimming in dressing.
- Serve it soon after assembling: This salad is at its best when the cucumbers are crisp and the tomatoes are juicy.
- Chill the ingredients: Cold cucumbers, tomatoes, and feta make the salad extra refreshing on hot summer days.
- Add the feta last: Toss the vegetables first, then gently fold in the feta to keep the cubes intact.
- Customize the herbs: Fresh mint adds brightness, dill brings a classic Greek flavor, and basil pairs beautifully with the tomatoes.
- If you are cooking for mixed diets: Serve the feta on top or on the side so everyone can build their own bowl. This makes it easy to accommodate dairy-free, vegan, and vegetarian eaters.
- Turn it into a meal: Serve with warm pita bread, crusty bread, grilled chicken, chickpeas, or white beans for a more filling lunch or dinner.
Frequently Asked Questions
Store leftover Greek cucumber salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cucumbers and tomatoes will release some liquid as they sit, so the salad is best enjoyed fresh. Give it a quick toss before serving.
Yes. You can prepare the dressing, slice the vegetables, and soften the onion up to a day in advance. Store everything separately, then assemble the salad just before serving for the best texture.
Absolutely. Replace the feta with your favorite dairy-free feta, or use diced avocado for a creamy alternative.
This Mediterranean cucumber salad pairs well with grilled chicken, fish, burgers, veggie skewers, pita bread, or a mezze platter. It also works as a light lunch with some crusty bread on the side.
Yes. If you don’t have cherry tomatoes, use ripe Roma tomatoes, vine tomatoes, or heirloom tomatoes cut into bite-sized pieces.
Traditional Greek salad (horiatiki) is usually made with larger pieces of vegetables, bell pepper, and a simpler dressing. This version is a summer cucumber salad inspired by the same flavors but with a tangy homemade dressing and extra cucumber.
More Mediterranean Salad Recipes
- Greek Orzo Salad
- Greek Quinoa Salad
- Greek Lentil Salad
- Greek Bean Salad
- Mediterranean Chickpea Salad
- Fattoush
- Tabbouleh
- Shirazi Salad
For even more ideas, browse our summer salad recipes round-up.
If you try this Greek Cucumber Salad Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Easy Greek Cucumber Salad (Ready in 15 Minutes)
Ingredients
- 1 large cucumber about 4 cups, peeled if desired
- 2 cups cherry tomatoes halved
- 1 small red onion thinly sliced
- ½ cup Kalamata olives
- 7 ounces feta cheese in brine is best, diced
For the Dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 teaspoons dried oregano
- 1 small clove garlic grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 handful fresh herbs optional garnishing — mint, dill, or basil
Instructions
- Soften the Onion: Thinly slice the red onion and toss it with red wine vinegar. Let it sit for 10 minutes while you prepare the remaining ingredients. This optional step softens the onion's bite and adds flavor.
- Make the Dressing: Add the olive oil, red wine vinegar, Dijon mustard, honey, oregano, garlic, salt, and black pepper to a small jar or bowl. Shake or whisk until well combined.
- Prepare the Salad: Peel the cucumber if desired, then slice it into rounds. Halve the cherry tomatoes and drain the red onion. Add the cucumber, tomatoes, red onion, and Kalamata olives to a large serving bowl. Pour the dressing over the vegetables and toss until evenly coated.
- Finish and Serve: Add the feta cheese and gently toss once more, or arrange it on top of the salad. Garnish with fresh herbs and a pinch of dried oregano, if desired. Serve immediately.
Notes
- Cucumber → English cucumber, Persian cucumber, or garden cucumber.
- Cherry tomatoes → Grape tomatoes or diced Roma tomatoes.
- Red onion → Shallots, sweet onion, or green onions.
- Kalamata olives → Black olives, Castelvetrano olives, or capers.
- Feta cheese → Vegan feta or diced avocado for a dairy-free option.
- Extra virgin olive oil → Another good-quality olive oil.
- Red wine vinegar → White wine vinegar, champagne vinegar, or fresh lemon juice.
- Dijon mustard → Whole grain mustard or yellow mustard.
- Honey → Maple syrup or agave nectar.
- Garlic → Garlic powder, or omit and add a pinch of dried oregano.
- Dried oregano → Italian seasoning, fresh oregano, or another dried herb blend.
- Fresh herbs → Mint, dill, basil, or any combination of the three.
- Use ripe tomatoes for the best flavor.
- Soak the onion in vinegar to mellow its sharp bite.
- Choose feta packed in brine for a creamier texture.
- Dress lightly so the vegetables stay crisp.
- Add the feta last to keep the cubes intact.
- Serve soon after assembling for the freshest texture.
- Chill the ingredients before mixing for an extra-refreshing salad.
- Customize with fresh herbs like mint, dill, or basil.
- For mixed diets, serve the feta on the side.
- Turn it into a meal with pita bread, chickpeas, or grilled protein.
- Store leftovers in the fridge for up to 2 days in an airtight container.
Nutrition
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