Go Back
Greek cucumber salad served as an easy Mediterranean side dish

Greek Cucumber Salad with Feta

Fresh, crisp, and packed with Mediterranean flavor, this Greek cucumber salad combines crunchy cucumbers, juicy tomatoes, creamy feta, olives, and a homemade Greek dressing for the perfect easy side dish. Made with my Greek seasoning blend, this refreshing salad comes together in just 15 minutes and pairs perfectly with grilled meats, wraps, and summer dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 287
Ingredients Equipment Method Video Notes

Ingredients
  

For the Salad
  • 1 large English cucumber sliced into half moons
  • 1 cup cherry tomatoes halved
  • 1/2 small red onion thinly sliced
  • 1/2 cup kalamata olives
  • 1 8-oz block feta cheese, crumbled
  • 2 tbsp chopped fresh dill or parsley
For the Greek Dressing

Equipment

  • Large mixing bowl for tossing the salad ingredients together evenly
  • Small bowl or jar: for whisking or shaking the dressing
  • Sharp knife: for slicing vegetables cleanly and evenly
  • cutting board for prepping the vegetables and herbs

Method
 

  1. Add the cucumber, cherry tomatoes, red onion, olives, and fresh herbs to a large mixing bowl.
  2. Whisk together the olive oil, red wine vinegar, lemon juice, honey, Greek seasoning, salt, and black pepper in a small bowl or jar until fully combined.
  3. Pour the dressing over the salad and toss gently until evenly coated.
  4. Top with the crumbled feta cheese and lightly toss once more or leave the feta layered on top for presentation.
  5. Serve immediately or chill for 15–30 minutes before serving for even better flavor.

Video

Notes

  • Best Cucumbers: English cucumbers work best because they have fewer seeds, thinner skin, and less moisture than regular cucumbers.
  • Feta Tip: Use feta packed in brine for the creamiest texture and best flavor.
  • Make Ahead: Prep the vegetables and dressing separately up to 24 hours in advance, then toss together before serving.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2–3 days. The cucumbers will soften slightly over time.
  • Prevent Watery Salad: For the crispest texture, avoid dressing the salad too far in advance.
  • Add Protein: This salad is delicious topped with grilled chicken, shrimp, salmon, or chickpeas for a more filling meal.
  • Greek Seasoning Substitute: If you do not have my Greek seasoning blend, use dried oregano, garlic powder, onion powder, dried dill, and black pepper for a similar flavor profile.
  • Nutrition (per serving, 4-6 servings): 287 calories, 24g fat, 10g carbs, 9g protein, 2g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.