Greek Cucumber Salad
Light, crisp and refreshing, this easy cucumber salad is packed with summer's best produce. Perfect for your next BBQ or potluck!
Ingredients
For the salad:
- 5 mini cucumbers, halved
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, seeded and chopped
- ¾ cup Kalamata olives
- 4 oz diced feta cheese
- ¼ cup thinly sliced red onion
For the dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- ¼ teaspoon dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
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Instructions
- Stir together the cucumbers, tomatoes, bell pepper, olives, feta cheese and onions together in a large bowl. Set aside.5 mini cucumbers,, 1 pint cherry tomatoes,, 1 red bell pepper,, ¾ cup Kalamata olives, 4 oz diced feta cheese, ¼ cup thinly sliced red onion
- In a mason jar, add the oil, vinegar, garlic, oregano, mustard, salt and pepper. Shake vigorously until completely emulsified.¼ cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 garlic clove,, ½ teaspoon dried oregano, ¼ teaspoon dijon mustard, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Add ⅔ of the dressing to the cucumber mixture and stir to coat. Add rest of dressing, if desired. Serve immediately or refrigerate covered for up to 8 hours. Stir before serving.
Notes
Ingredients:
- Use any variety of grape, cherry or garden tomatoes. If using garden tomatoes, mostly seed them to avoid a runny salad.
- I like to use mini cucumbers but you can also use a seeded hothouse/English cucumber. Avoid garden cucumbers unless you thoroughly seed them as they end up releasing a lot of liquid into the salad.
- Your kalamata olives should be firm. I find the bottled variety to be a bit softer than the ones you can buy from the olive bar in the grocery store, so spring for those if you have the chance.
- Not all feta is created equal. I prefer block of feta cheese rather than the pre-crumbled version. I It’s easier to cut and does not crumble into tiny bits as easily. I also think it has a more robust flavor.
- Cut your ingredients into similar sizes so the salad is easy to eat.
- Squeeze the excess moisture off the block of feta before cutting it so the dressing adheres to the cubed cheese better.
- Start by adding about ⅔ of the dressing, taste, and add more to get your perfectly dressed salad. Any leftover dressing is delicious on leafy green salads and will keep for up to two weeks in the fridge.
- This salad can be made up to 8 hours in advance. Store in an airtight container in the fridge. Leftovers are best eaten within two days.
- Omit the feta entirely for a dairy-free cucumber salad.
Nutrition
Serving: 1cupCalories: 178kcalCarbohydrates: 7gProtein: 4gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 17mgSodium: 685mgPotassium: 248mgFiber: 2gSugar: 3gVitamin A: 1156IUVitamin C: 44mgCalcium: 117mgIron: 1mg
Nutrition info not guaranteed to be accurate.
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