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Greek Cucumber Salad with Feta and Lemon Vinaigrette Recipe

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4 from 13 reviews

A refreshing Greek Cucumber Salad featuring chopped cucumbers, tomatoes, red onions, and black olives tossed in a zesty Greek lemon vinaigrette and topped with crumbled feta cheese. This light and flavorful summer salad combines Mediterranean ingredients for a healthy and quick dish perfect for warm days or as a side.

Ingredients

Salad Ingredients

  • 2 cucumbers
  • 4 roma tomatoes
  • ~1 cup sliced red onions
  • 1/2 cup crumbled feta
  • 1/2 cup black olives or other types of olives, drained

Greek Lemon Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup lemon juice (juiced from fresh lemon)
  • 2 tsp dried oregano
  • 2 tsp pure maple syrup or honey
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Prepare the vinaigrette: In a small bowl, combine olive oil, fresh lemon juice, dried oregano, pure maple syrup or honey, minced garlic, salt, and black pepper. Mix well until all ingredients are thoroughly blended.
  2. Chop the vegetables: Slice the cucumbers, roma tomatoes, and red onions into bite-size pieces. Drain the black olives and cut them in halves for easier eating.
  3. Combine the salad: Place all the sliced vegetables and olives into a large bowl that allows for easy tossing.
  4. Toss with vinaigrette: Drizzle the prepared Greek lemon vinaigrette over the vegetable mixture and toss gently to ensure everything is evenly coated.
  5. Add feta and serve: Sprinkle crumbled feta cheese on top of the tossed salad. Serve immediately and enjoy the fresh Mediterranean flavors.

Notes

  • For best flavor, use fresh lemon juice in the vinaigrette.
  • You can substitute black olives with Kalamata olives for a more authentic Greek taste.
  • This salad is best served fresh; however, you can refrigerate for up to 1 day.
  • Adjust the sweetness in the vinaigrette by varying honey or maple syrup amount to your preference.
  • Optional: Add chopped fresh mint or parsley for added freshness.