Greek cucumber salad is a refreshing, nourishing, and delicious summer salad you can enjoy as a light lunch, for a picnic, or as a side dish beside your favorite main.
If you like easy Greek recipes, you might also like our chickpea cucumber salad, Greek pasta salad, Greek lentil salad, and Greek bean salad.
Why you’ll love this Greek Cucumber Salad!
This Greek cucumber salad is crisp, refreshing, and incredibly easy to make with a handful of fresh vegetables and a simple homemade dressing.
You can enjoy it as a quick light lunch with warm pita and tzatziki, or serve it as a fresh side dish that pairs well with almost any Mediterranean meal.
The recipe is inspired by our classic Greek salad, but here the focus is on crunchy cucumbers and juicy tomatoes tossed in a bright dressing made with olive oil, red wine vinegar, oregano, and mustard.
The result is a salad that’s tangy, lightly sweet, and full of fresh flavor.
Ingredients for Greek Cucumber Salad
- Cucumbers: Use fresh, firm cucumbers for the best crunch. English, Persian, or garden cucumbers all work well. Peel them if the skin is thick, or leave the peel on for extra color and texture.
- Tomatoes: Choose ripe, juicy tomatoes. Heirloom, beefsteak, San Marzano, Roma, or cherry tomatoes are all good options. If you can, buy them from a farmer’s market or use the ripest tomatoes you can find.
- Bell pepper: Adds sweetness and crunch. Red, yellow, or green bell peppers all work. You can also swap bell pepper for thinly sliced radishes, fennel, or crunchy romaine lettuce.
- Red onion: Brings a sharp, fresh bite to the salad. Substitute shallots or sliced spring onions if you prefer a milder flavor.
- Olives: Kalamata olives are classic in a Greek cucumber salad, but any good black or green pitted olives will work.
- Feta: Use diced or crumbled feta for creamy, salty flavor. For a dairy-free option, use a plant-based feta alternative.
- Fresh herbs: Pick what you like best. Basil, dill, parsley, mint, or oregano all pair beautifully with cucumbers.
- Greek salad dressing: Made with extra virgin olive oil, red wine vinegar (or apple cider vinegar or lemon juice), maple syrup (or honey), Dijon mustard (or yellow mustard), dried oregano (or dried mint), garlic powder (or grated garlic), sea salt, and black pepper.
How to make Greek Cucumber Salad
1. Make the dressing
Add olive oil, red wine vinegar, maple syrup, dried oregano, salt, black pepper, garlic powder, and mustard to a small jar.
Close and shake the jar until the ingredients are combined.
2. Chop the veggies
Chop the tomatoes into wedges, peel and cut the cucumber into slices, cut the bell pepper into strips, and thinly slice the red onion.
If raw red onion is too strong for you, you can soak it in cold water for 10 minutes.
3. Mix the salad
Arrange tomatoes, cucumber, bell peppers, red onion, and olives onto a serving platter or a large bowl. Top with feta cubes, drizzle with the Greek cucumber salad dressing, and toss.
Garnish with fresh dill, mint, or basil leaves and a pinch of dried oregano.
Storage
Make ahead: it’s best to make cucumber Greek salad shortly before eating it because the vegetables will release water once they are cut and get in contact with the dressing.
To get ahead in the kitchen, you can chop the cucumber ahead of time and keep it refrigerated. You can also make the dressing and keep it in the fridge for up to 1 day.
Refrigerator: keep leftovers in an airtight container in the fridge for up to one day.
Freezer: this recipe is not suitable for freezing.
More Greek and Mediterranean Salads
- Authentic Greek salad (Horiatiki)
- Mediterranean bean salad
- Greek potato salad
- Mediterranean quinoa salad
- Greek chickpea salad
- Mediterranean bulgur salad
- Greek orzo salad
- Greek yogurt pasta salad
For similar recipes, check out our Mediterranean diet recipes roundup.
If you try this Greek Potato Salad Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Greek Salad
Ingredients
- 2 large tomatoes cut in wedges
- 1 large cucumber sliced
- 1 small red onion thinly sliced
- 1 small green bell pepper sliced
- 20 Kalamata olives
- 7 ounces Feta cheese or non-dairy feta, diced
GREEK SALAD DRESSING
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon mustard
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add 3 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon maple syrup, 1 tablespoon mustard, 2 teaspoons dried oregano, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper to a small jar.Close and shake until the ingredients are combined.
- Chop 2 large tomatoes into wedges, peel and cut 1 large cucumber into slices, cut 1 small green bell pepper into strips, and thinly slice 1 small red onion.
- If raw red onion is too strong for you, you can soak it in cold water for 10 minutes.
- Arrange tomatoes, cucumber, bell peppers, red onion, and 20 Kalamata olives onto a serving platter or a large bowl. Top with feta cubes, drizzle with the Greek cucumber salad dressing, and toss.Garnish with fresh dill, mint, or basil leaves and a pinch of dried oregano.
Notes
- Tomatoes: sub cherry tomatoes.
- Bell pepper: sub radishes or fennel.
- Red onion: sub shallot or green onions.
- Kalamata olives: sub pitted black olives, capers, or marinated artichoke hearts.
- Red wine vinegar: substitute apple cider vinegar or fresh lemon juice.
- Maple syrup: substitute honey.
- Dijon mustard: substitute yellow mustard.
- Dried oregano: substitute dried mint or basil.
- Garlic powder: substitute grated garlic.
Nutrition
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