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–+ servings
Bowl of Greek cucumber salad with vibrant vegetables and feta on a bright surface.

Easy Greek Cucumber Salad (Ready in 15 Minutes)

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 large cucumber about 4 cups, peeled if desired
  • 2 cups (300 g) cherry tomatoes halved
  • 1 small red onion thinly sliced
  • ½ cup (65 g) Kalamata olives
  • 7 ounces (200 g) 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

  • 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.
    Step 1 thinly sliced red onion soaking in red wine vinegar in a small bowl.
  • 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.
    Step 2 Olive oil, vinegar, Dijon mustard, honey, garlic, and oregano whisked into a dressing.
  • 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.
    Step 3 Cucumber slices, cherry tomatoes, red onion, and Kalamata olives tossed with dressing
  • 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.
    Step 4 Greek cucumber salad finished with feta cheese, fresh herbs, and dried oregano.
Substitutions
  • 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.
 
Tips
  • 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.
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