Description
A refreshing Greek Cucumber Salad featuring crisp cucumbers, juicy tomatoes, creamy feta, and Kalamata olives, tossed in a light vinaigrette. This easy recipe is perfect for a quick lunch or a vibrant side dish, offering a taste of Mediterranean sunshine.
Ingredients
Scale
- 1 large cucumber (about 300g), peeled, seeded, and diced
- 1 cup cherry tomatoes (about 200g), halved
- 1/2 red onion (about 75g), thinly sliced
- 1/2 cup Kalamata olives (about 85g), pitted and halved
- 4 ounces feta cheese (about 115g), crumbled
- 1/4 cup fresh dill (about 15g), chopped
- 1/4 cup extra virgin olive oil (about 60ml)
- 2 tablespoons red wine vinegar (about 30ml)
- 1 clove garlic (about 3g), minced
- 1/2 teaspoon dried oregano (about 1g)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Vegetables: Dice the cucumber after peeling and seeding. Halve the cherry tomatoes. Thinly slice the red onion. Pit and halve the Kalamata olives.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper until emulsified.
- Combine and Chill: In a large bowl, combine the diced cucumber, halved cherry tomatoes, sliced red onion, and halved Kalamata olives. Pour the dressing over the mixture and toss gently.
- Add Feta and Dill: Add the crumbled feta cheese and chopped fresh dill to the salad. Gently toss again to distribute evenly.
- Taste and Season: Adjust salt and pepper as needed.
- Refrigerate: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Serve the Greek cucumber salad chilled.
Notes
- For a less pungent onion flavor, soak the red onion slices in cold water for 10 minutes before adding to the salad.
- Toast the dried oregano in a dry pan before using to enhance its aroma.
- This Greek cucumber salad can be made a few hours ahead, but add the feta cheese just before serving to maintain its texture.
- For a creamy version, add a dollop of Greek yogurt to the dressing.
- For a vegan Greek cucumber salad, substitute feta with a 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