Can I make Greek cucumber salad ahead of time?

Yes! To keep it fresh, store the chopped vegetables separately from the dressing and mix them together just before serving. If already dressed, consume within 24 hours to prevent sogginess.

What type of cucumbers work best for this salad?

English cucumbers or Persian cucumbers are ideal because they have thinner skins and fewer seeds, making them crispier and less watery. If using regular cucumbers, consider peeling and removing seeds.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor. Bottled lemon juice often has preservatives that alter the taste and may be too acidic.

Greek Cucumber Salad (Quick and Easy!)

Name: Greek Cucumber Salad (Quick and Easy!)
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 cucumbers, sliced; 4 Roma tomatoes, diced; 1 cup red onions, thinly sliced; ½ cup black olives, halved; ½ cup crumbled feta cheese; ¼ cup olive oil; ¼ cup fresh lemon juice; 2 tsp dried oregano; 2 tsp pure maple syrup or honey; 2 cloves garlic, minced; ½ tsp salt; ¼ tsp black pepper

Description

This Greek cucumber salad is a refreshing, no-cook dish made with crisp cucumbers, juicy tomatoes, red onions, feta cheese, and olives, all tossed in a zesty lemon vinaigrette. Perfect as a light side for summer cookouts, Mediterranean meals, or a quick and healthy snack.

Ingredients

Scale

Salad:

2 cucumbers, sliced
4 Roma tomatoes, diced
1 cup red onions, thinly sliced
½ cup black olives, halved
½ cup crumbled feta cheese

Greek Lemon Vinaigrette:

¼ cup olive oil
¼ cup fresh lemon juice
2 tsp dried oregano
2 tsp pure maple syrup or honey
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper

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Instructions

Prepare the Vegetables: Slice the cucumbers into thin rounds or half-moons. Dice the tomatoes into bite-sized pieces, thinly slice the red onion, and cut the black olives in half. Add all the chopped ingredients to a large mixing bowl.
Make the Dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, oregano, maple syrup (or honey), minced garlic, salt, and black pepper until the ingredients are fully combined.
Combine the Salad: Pour the lemon vinaigrette over the chopped vegetables and toss gently until everything is evenly coated. Let the salad sit for a few minutes to allow the flavors to blend together.
Add the Finishing Touch: Sprinkle the crumbled feta cheese on top and give the salad a light mix. Serve immediately or refrigerate until ready to serve.

Notes

If you prefer a milder onion flavor, soak the red onion slices in cold water for 10 minutes before adding them to the salad.

To add more variety, include chopped bell peppers, avocado, or chickpeas.

Store the dressing and salad separately if making ahead to keep the vegetables crisp.

Swap lemon juice for red wine vinegar for a more traditional Greek-style dressing.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad, Side Dish
Method: No-cook
Cuisine: Mediterranean, Greek

Nutrition

Serving Size: 1 cup
Calories: 171 kcal
Sugar: 6g
Sodium: 514mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 3g
Cholesterol: 11mg