Greek Cucumber Salad
A bright and refreshing salad featuring crisp cucumbers, sweet tomatoes, briny olives, and salty feta, perfect for summer meals.
Ingredients
Salad Ingredients
- 2 medium Cucumbers, preferably English or Persian Substitute with regular slicing cucumbers, peeled and seeded.
- 2 cups Tomatoes, ripe (Roma, vine, or cherry halved) For sweet acidity.
- 1 small Red onion, thinly sliced Milder if soaked briefly in cold water.
- 1 cup Olives, Kalamata or pitted black, halved Substitute with Castelvetrano for milder flavor.
- 1 cup Feta cheese, crumbled Block feta crumbled tastes best.
Vinaigrette
- 3 tablespoons Lemon juice, freshly squeezed For brightness.
- 3 tablespoons Olive oil, extra-virgin For flavor.
- to taste Salt and black pepper Adjust to taste.
Instructions
Preparation
- Rinse and chop the vegetables. Cut cucumbers and tomatoes into bite-sized pieces and thinly slice the red onion.
- In a large bowl, add the chopped cucumbers, tomatoes, red onions, halved olives, and crumbled feta. Gently toss to combine.
Making Vinaigrette
- In a small bowl, whisk together lemon juice, olive oil, a pinch of salt, and black pepper until slightly emulsified. Taste and adjust seasoning as needed.
Finishing
- Pour the vinaigrette over the salad ingredients and toss gently to coat evenly.
- Serve immediately for maximum crunch or cover and refrigerate for 30 minutes to let the flavors meld.
Notes
You can add a handful of chopped fresh herbs (dill or oregano) or a pinch of dried oregano for a classic Greek flavor. For best texture, store vinaigrette separately if salad is kept longer than a few hours.