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Greek Cucumber Salad Recipe
Ben Carraoli

Greek Cucumber Salad Recipe

I recently whipped up this Greek Cucumber Salad 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.
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Prep Time 10 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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