Do Share Recipe

Greek Cucumber Salad Recipe | Fresh, Crisp & Flavorful Side

I recently whipped up this Greek Cucumber Salad Recipe and honestly, it became one of my go-to sides. The crisp cucumbers, juicy tomatoes, tangy feta, and bright dressing just make you want to keep going back for more.

I made it on a sunny afternoon, and it felt like a little Mediterranean escape right in my kitchen. For a comforting twist on soup to pair with this salad, you might also enjoy the Chicken Enchilada Soup Recipe from my site — it’s rich, flavorful, and just perfect for a cozy meal.

There’s something refreshing about combining simple ingredients and ending up with a dish that tastes so full. I’d like to walk you through how I make it — and how you can too.

Ingredients

Here are the ingredients I use, along with tips I’ve learned along the way:

2 cucumbers, peeled and chopped into ¼-inch slices — I prefer regular cucumbers, but you can swap with English cucumbers (which don’t need peeling)
4–6 Roma tomatoes, chopped — I often choose Roma or grape tomatoes because they hold shape well and are less watery
½ red onion, thinly sliced — red onion gives a milder, sweeter bite rather than a sharp raw onion tone
¼ cup extra virgin olive oil — good quality oil makes a big difference in flavor
1½ tablespoons fresh lemon juice — fresh is always better than bottled for brightness
2 tablespoons red wine vinegar — I like the acid complexity; you could also use apple cider vinegar
2 teaspoons dried oregano — classic herb that echoes Greek flavors
½ cup crumbled feta cheese — fresh, good-quality feta adds creaminess and salt balance
Salt and black pepper, to taste — I tend to go heavier on the pepper
Black olives, pitted and sliced (as desired) — optional, but I love the briny contrast

Note: yields about 8 servings

Variations

You can tweak this salad easily to suit different diets or flavor preferences:

Dairy-free: omit the feta or use a vegan feta alternative
Low acid / gentle: reduce the vinegar amount slightly or substitute with white wine vinegar
Herb boost: add fresh chopped parsley, basil, or mint for extra brightness
Protein add-in: toss in chickpeas or cooked chicken strips to make it more of a full meal
No olives version: skip olives (some don’t prefer them), or use green Kalamata for a different taste

Cooking Time

Here’s how the time breaks down:

Prep Time: 10 minutes
Cooking Time: 0 minutes (no cooking required)
Total Time: 10 minutes

Equipment You Need

I keep this minimal — just what’s necessary:

Large mixing bowl — to toss all the vegetables
Small bowl or measuring cup — for whisking the dressing
Knife + cutting board — for prepping cucumbers, tomatoes, onion
Whisk (or fork) — to combine olive oil, lemon juice, vinegar, oregano

How to Make Greek Cucumber Salad Recipe?

Prepare the Vegetables

First, chop the cucumbers, tomatoes, and slice the red onion. I like to get them into uniform bite-sized pieces so the salad eats well and looks pretty.

Whisk the Dressing

In a small bowl, I combine the olive oil, fresh lemon juice, red wine vinegar, and dried oregano. Then I whisk until they emulsify and become one cohesive dressing.

Combine Everything

I pour that dressing over the vegetables in the big bowl, season with salt and pepper, and toss well. Then I sprinkle in the crumbled feta and sliced olives, mix gently, and taste for seasoning. Finally, I refrigerate until ready to serve.

You can also enjoy this salad alongside a warm bowl of Crockpot Corn Chowder Recipe for a hearty, satisfying meal combo.

Additional Tips for Making This Recipe Better

From my own kitchen adventures, here are a few pointers:

I always use super-fresh produce — once cucumber or tomato gets soggy, it drags down the whole salad
I prefer peeling regular cucumbers because sometimes their skin adds bitterness; English cucumbers solve that problem
Letting the salad rest or “marinate” in the fridge for a couple of hours (or overnight) really helps meld flavors
I sometimes stir in extra fresh herbs like parsley or oregano just before serving for a fragrance boost
Right before serving, I give the salad one more gentle toss and adjust salt/pepper, because the flavors can shift after chilling

How to Serve Greek Cucumber Salad Recipe?

I like to serve this salad chilled, straight from the fridge. Presentation ideas:

Use a wide shallow bowl so the colors (green, red, white) show off
Garnish with extra crumbled feta and a sprig of fresh oregano or parsley
Drizzle a tiny bit of extra virgin olive oil over the top just before serving for shine
Serve alongside grilled meat, fish, pita bread, or as a light lunch by itself

Nutritional Information

Here’s a quick snapshot of what each serving roughly provides:

Approximately per serving:

Calories: 103 kcal
Protein: 2 g
Carbohydrates: 4 g
Fat: 8 g

Make Ahead and Storage

Refrigeration / Storage

You can store this salad in an airtight container in your fridge for up to 3 days.
After sitting, the cucumbers might release water; just drain excess liquid or toss gently again before serving.

Freezing / Reheating

This salad is best fresh — freezing is not recommended since veggies and feta lose texture when thawed.
When you want to serve leftovers, just chill (no reheating needed), stir gently, and adjust seasoning if needed.

Why You’ll Love This Recipe?

Here are a few reasons I keep making this Greek Cucumber Salad:

It’s incredibly easy to prepare — barely 10 minutes from chopping to serving
It’s bright, fresh, and versatile — works as a side, light lunch, or party dish
It suits different dietary needs — easy to convert to dairy-free, vegan, or protein-boosted
The flavors intensify over time — it tastes even better after sitting a few hours
It’s visually appealing — vibrant colors make it an attractive addition to any meal

Ben Carraoli