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Fresh Greek cucumber salad in a white serving bowl, chunky cucumbers and cherry tomatoes with cubed feta cheese, kalamata olives, red onion, herbs, Mediterranean colors, bright food photography
Sarah Mitchell

Easy Greek Cucumber Salad

This Greek cucumber salad is the side dish I bring to everything — barbecues, potlucks, dinner parties, or just a regular Wednesday because it takes 15 minutes and goes with literally any protein. Crunchy cucumbers, juicy tomatoes, briny olives, and creamy feta in a simple red wine vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mediterranean
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 English cucumbers, halved and sliced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup Kalamata olives, halved
  • 1/2 red onion, thinly sliced
  • 6 oz feta cheese, cubed
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • Salt and pepper to taste

Method
 

  1. Whisk together the olive oil, red wine vinegar, oregano, garlic, salt, and pepper in a small bowl.
  2. In a large bowl, combine the cucumbers, cherry tomatoes, olives, and red onion.
  3. Pour the dressing over the vegetables and toss to coat.
  4. Gently fold in the cubed feta cheese.
  5. Let it sit for at least 10 minutes before serving to let the flavors meld.
  6. Serve chilled or at room temperature.

Notes

English cucumbers don't need to be peeled or seeded, which saves time. Cubing the feta instead of crumbling it gives you bigger, creamier bites in every forkful. For the best flavor, let this sit in the fridge for at least 30 minutes before serving. Add chickpeas or grilled chicken to turn it into a main course.