Greek Cucumber Salad
A vibrant and refreshing Greek Cucumber Salad combines crisp cucumbers, juicy tomatoes, and tangy feta cheese with a zesty lemon-oregano vinaigrette. Perfect as a side or light meal, this salad bursts with flavor and texture. Enjoy its refreshing crunch and balanced taste any time of year.
Servings: 4 servings
Calories: 180kcal
Ingredients
- 2 medium cucumbers, thinly sliced
- 4 roma tomatoes, cut into wedges
- 1 cup sliced red onions
- 1/2 cup crumbled feta cheese
- 1/2 cup black olives, drained and halved
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (about 1 lemon)
- 2 teaspoons dried oregano
- 2 teaspoons pure maple syrup or honey
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Make the vinaigrette: In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, minced garlic, maple syrup (or honey), salt, and black pepper until well combined.
- Prepare the vegetables: Thinly slice the cucumbers and red onions. Cut the roma tomatoes into wedges. Drain the black olives and slice them in halves.
- Combine salad ingredients: Place the sliced cucumbers, tomatoes, red onions, and halved olives into a large mixing bowl.
- Dress the salad: Drizzle the prepared vinaigrette over the vegetables. Toss gently but thoroughly using salad tongs or two large spoons to ensure everything is evenly coated.
- Add feta cheese: Sprinkle the crumbled feta over the top of the salad just before serving for a creamy and savory finish.
- Serve: Transfer to a serving bowl or individual plates, and enjoy immediately for the freshest flavor and crisp texture.
Notes
Choose fresh cucumbers: English cucumbers or Persian cucumbers work great due to their thin skin and fewer seeds, producing less watery salad.
Salt cucumbers lightly: If you prefer less moisture, sprinkle cucumber slices with a pinch of salt and let stand for 5 minutes before patting dry.
Make it ahead: The dressing can be made 1 day in advance and stored in the refrigerator. Store the salad in an airtight container and add feta cheese just before serving to maintain freshness.
Salt cucumbers lightly: If you prefer less moisture, sprinkle cucumber slices with a pinch of salt and let stand for 5 minutes before patting dry.
Make it ahead: The dressing can be made 1 day in advance and stored in the refrigerator. Store the salad in an airtight container and add feta cheese just before serving to maintain freshness.