Greek Cucumber Salad

cucumber, tomato, red onion, and olives with Greek salad dressing on white plate with blue striped napkin

This Greek cucumber salad is so light and refreshing. The Greek salad dressing is absolutely packed with tangy flavor!

Course Side Dishes

Cuisine Greek

Keyword salad

Prep Time 10

Chill Time 1

Total Time 1 10

Servings servings

Calories 203kcal

Author Karly Campbell

Ingredients

Greek Salad

1 English cucumber
1 red bell pepper diced
1 cup cherry tomatoes halved
½ red onion thinly sliced
½ cup pitted kalamata olives
6 ounces feta cheese crumbled or cubed

Greek Salad Dressing

½ cup olive oil
1/4 cup red wine vinegar
1 lemon juiced
3 cloves garlic minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon cracked pepper

Instructions

For the Greek Salad:

Slice the cucumber in half lengthwise and then into 1/2 inch thick pieces.
Add the cucumber to a mixing bowl along with the diced peppers, cherry tomatoes, sliced onion, olives, and feta cheese.

For the Greek salad dressing:

Whisk together all of the ingredients for the dressing and taste for flavor. Adjust seasonings to taste.

To assemble:

Pour dressing over the vegetables and toss to combine.
Cover and refrigerate for one hour or longer to allow flavors to develop.
Serve cold or at room temperature.

Notes

This Greek salad dressing is on the tangy side, so feel free to reduce the amount of vinegar or lemon to suit your own personal taste. We think it's pretty perfect though and also works great on a green salad.

We prefer English cucumbers in this recipe, but any variety should be fine. You may consider peeling thicker skinned cucumbers.

Nutrition