When the summer heat hits and you’re craving something fresh, tangy, and absolutely no-cook, this Greek Cucumber Salad is your answer. With crisp cucumbers, juicy tomatoes, briny olives, and creamy feta, it’s a Mediterranean salad masterpiece that’s both light and satisfying. And the best part? It comes together in minutes and tastes like sunshine in a bowl.
Why You’ll Love This Greek Cucumber Salad
This isn’t just another cucumber tomato salad. Thanks to a zesty lemon vinaigrette and classic Mediterranean flavors, every bite bursts with freshness. It’s perfect as a side for grilled meats, a potluck favorite, or even a quick lunch on its own. The combination of crunchy veggies, savory cheese, and herby dressing makes this a summer staple you’ll come back to again and again.
Ingredients:
- 2 cucumbers, sliced
- 4 roma tomatoes, chopped
- 1 cup red onions, thinly sliced
- ½ cup crumbled feta cheese
- ½ cup black olives, halved
For the Greek Lemon Vinaigrette:
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 2 tsp dried oregano
- 2 tsp maple syrup or honey
- 2 garlic cloves, minced
- ½ tsp salt
- ¼ tsp black pepper
How to Make It:
- In a small bowl, whisk together all vinaigrette ingredients: olive oil, lemon juice, oregano, maple syrup or honey, garlic, salt, and pepper.
- Slice cucumbers and tomatoes, thinly slice the red onions, and halve the olives.
- In a large salad bowl, combine the cucumbers, tomatoes, onions, and olives.
- Pour the lemon vinaigrette over the salad and toss gently to coat.
- Sprinkle crumbled feta over the top just before serving.
Tips for the Best Summer Cucumber Tomato Salad
- Use English cucumbers or Persian cucumbers for fewer seeds and more crunch.
- Let the salad sit for 10–15 minutes before serving to let the flavors meld.
- Add fresh herbs like parsley or mint for an extra flavor boost.
- Craving protein? Toss in grilled chicken, chickpeas, or quinoa.
Why This Salad’s a Summer Go-To
Every summer, this salad makes an appearance on my picnic table, usually alongside grilled chicken or lamb skewers. The zing of the lemon vinaigrette balances the richness of any main dish, and there’s something so satisfying about the cool crunch of cucumbers when the weather’s sweltering. It’s easy, colorful, and totally customizable—which is exactly what summer cooking should be.
Perfect Pairings
Serve this Mediterranean salad with grilled salmon, roasted chicken, or alongside hummus and pita for a light mezze-style meal. It’s also lovely with a glass of crisp white wine or sparkling water with lemon.
How to Store It
Store any leftovers in an airtight container in the fridge for up to 2 days. The veggies may soften slightly but will still taste great. For best results, store the vinaigrette separately and toss just before serving.
FAQs
Can I make this salad ahead of time?
Yes, but for peak freshness, store the vinaigrette separately and mix it in right before serving.
What kind of olives should I use?
Kalamata or black olives work best for that briny pop. Just make sure they’re pitted!
Is this salad vegan?
It can be! Just omit the feta or use a plant-based alternative.
Can I add other veggies?
Absolutely. Bell peppers, avocado, or artichoke hearts are all delicious additions.
Whether you’re planning a backyard BBQ or just want something fresh on a hot day, this Greek Cucumber Salad is your new go-to. It’s bright, beautiful, and bursting with Mediterranean goodness.
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Greek Cucumber Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Greek Cucumber Salad is a fresh, no-cook Mediterranean classic made with crisp cucumbers, juicy tomatoes, red onions, olives, and creamy feta. Tossed in a bright lemon vinaigrette, it’s the perfect summer salad for picnics, BBQs, or light meals.
Ingredients
Salad:
-
2 cucumbers, sliced
-
4 roma tomatoes, chopped
-
1 cup red onions, thinly sliced
-
½ cup crumbled feta cheese
-
½ cup black olives, halved
Lemon Vinaigrette:
-
¼ cup olive oil
-
¼ cup fresh lemon juice
-
2 tsp dried oregano
-
2 tsp maple syrup or honey
-
2 garlic cloves, minced
-
½ tsp salt
-
¼ tsp black pepper
Instructions
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In a small bowl, whisk together vinaigrette ingredients: olive oil, lemon juice, oregano, maple syrup or honey, garlic, salt, and pepper.
-
Slice cucumbers, chop tomatoes, thinly slice onions, and halve olives.
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Combine cucumbers, tomatoes, onions, and olives in a large salad bowl.
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Pour vinaigrette over the salad and toss gently to coat.
-
Sprinkle feta over the top just before serving.
Notes
Use seedless cucumbers like English or Persian for best texture.
Let the salad rest 10–15 minutes before serving to enhance flavor.
Add fresh herbs like parsley or mint for brightness.
Make it vegan by omitting feta or using plant-based cheese.
For added protein, mix in grilled chicken, chickpeas, or quinoa.
Store vinaigrette separately if prepping ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Raw / Tossed
- Cuisine: Mediterranean