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–+ servings
Greek cucumber salad

Greek Salad

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

  • 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 (200 grams) Feta cheese or non-dairy feta, diced

GREEK SALAD DRESSING

  • 3 tablespoons (40 grams) extra virgin olive oil
  • 2 tablespoons (30 grams) red wine vinegar
  • 1 tablespoon (15 grams) maple syrup
  • 1 tablespoon (15 grams) mustard
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

  • 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.
    Making dressing in a jar
  • 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.
    tomatoes, cucumber, red onion, and green pepper chopped on a cutting board
  • If raw red onion is too strong for you, you can soak it in cold water for 10 minutes.
    soaking the onion in cold water
  • 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.
    Greek salad with feta, mint, and oregano
Nutrition information is an estimate for one serving of Greek cucumber salad out of 4 servings.
SUBSTITUTIONS
  • 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.
 
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.
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