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.
We’ll show you how to make this easy salad in 15 minutes with simple ingredients and a tasty Greek salad dressing that will make the veggies pop.
Table of Contents
You’ll love this recipe because it is easy to make with crunchy and juicy fresh vegetables.
It’s nutritious, and you can have as a quick and healthy lunch with some pita bread and tzatziki sauce, or you can serve it in smaller portions as an appetizer or side dish.
This Greek cucumber salad is heavily inspired by our traditional Greek salad recipe.
The main difference is in the dressing, which is made with olive oil, red wine vinegar, salt, pepper, maple syrup, Dijon mustard or American mustard, dried oregano, and garlic powder.
The combination of the dressing’s sweet, tangy, and herby flavors with the juicy and crispy cucumbers and tomatoes makes this irresistible.
If you are vegan, you can make this recipe with non-dairy Feta. We tried VioLife’s “Just Like Feta,” and its taste is pretty good.
Ingredients for Greek Cucumber Salad
Cucumber
You can use any cucumber as long as they are fresh and firm. You can peel them or keep the peel on.
Tomato
Pick ripe tomatoes. Our favorite varieties are heirloom tomatoes, beef steak tomatoes, san marzano tomatoes, Roma tomatoes, and cherry tomatoes.
The quality of the fresh produce is important for this recipe, so we recommend getting the tomatoes from a farmer’s market if you can.
Bell pepper
You can use red, yellow, or green bell pepper.
Substitute radishes, fennel, or crunchy Romain lettuce for bell pepper.
Red onion
Red onion adds a pleasant tang to the salad. Substitute shallots or spring onions for red onion.
Olives
Kalamata olives are delicious here. However, you can also use black or green pitted olives.
Feta
If you are vegan, you can swap non-dairy Feta for regular Feta. We like to use diced Feta or crumbled Feta for this Greek cucumber salad.
Fresh herbs
You can pick your favorite. We recommend choosing between fresh basil, mint, dill, oregano, and parsley.
Greek salad dressing
- Extra virgin olive oil.
- 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.
- Salt: sea salt is best.
- 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.
Tip: Whisk the ingredients in a small bowl if you don’t have a jar.
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.
Serving suggestions
Light lunch
Try Greek cucumber salad for a quick lunch with warm pita bread and a side dip of tzatziki sauce, a Greek yogurt-based dip made with cool cucumber, garlic, and fresh herbs.
Appetizer
Serve it as part of an appetizer platter (mezze platter) with other Mediterranean and Middle Eastern small dishes such as hummus, eggplant dip, lentil tabbouleh, grilled eggplant, falafel, tahini sauce, and more.
Side dish
Have it next to your favorite dinner; it goes well with anything grilled.
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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 Salad Recipes
If you love vibrant meals packed with fresh veggies, check out our most loved recipes with raw ingredients:
- Avocado salad (avocado, cherry tomatoes, parsley, red onion, olive oil, etc.)
- Farro salad (farro, cucumber, chickpeas, lemon, parsley, olive oil, etc.)
- Zucchini salad (zucchini, lemon, cherry tomatoes, basil, mint, olive oil, etc.)
- Chickpea salad (chickpeas, olives, avocado, corn, parsley, mustard, etc.)
For many more salad ideas, check out our salads category page.
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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