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:
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2 cucumbers, sliced
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4 roma tomatoes, chopped
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1 cup red onions, thinly sliced
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½ cup crumbled feta cheese
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½ cup black olives, halved
Lemon Vinaigrette:
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¼ cup olive oil
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¼ cup fresh lemon juice
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2 tsp dried oregano
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2 tsp maple syrup or honey
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2 garlic cloves, minced
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½ tsp salt
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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.
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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.
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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