Description
Refreshing Greek Cucumber Salad with crisp cucumbers, juicy tomatoes, and creamy feta. Ready in minutes!
Ingredients
Scale
- 1 large cucumber, peeled, seeded, and diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 4 ounces feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- In a large bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, and halved Kalamata olives.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper.
- Pour the dressing over the cucumber mixture and toss gently to combine.
- Add the crumbled feta cheese and chopped fresh dill to the salad. Gently toss again to distribute the feta and dill evenly.
- Taste and adjust seasoning as needed.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled.
Notes
- Make Ahead: Can be made a few hours in advance; add feta just before serving.
- Vegan: Substitute feta with plant-based alternative or nutritional yeast.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg
Keywords: Greek cucumber salad, cucumber salad, feta salad, Mediterranean salad, salad recipe
