Greek Cucumber Salad

Glass bowl filled with cucumbers, tomatoes, olives, onions, and feta with cucumbers and tomatoes on the left corner.

Looking for a refreshing and delightful summer salad that can be ready in just 15 minutes? Dive into this Greek Cucumber Salad, a delightful blend of crisp cucumbers, juicy tomatoes, tangy red onions, creamy feta, aromatic dill, and briny kalamata olives that will transport your taste buds straight to the sunny shores of the Mediterranean.

Course Salad

Cuisine Greek

Diet Vegetarian

Prep Time 15

Refrigeration Time 30

Total Time 45

Servings

Calories 137kcal

Author Katie

Equipment

2 Mixing Bowl
1 Spoon
1 Refrigerator

Ingredients

1 pint Grape Tomatoes halved
1 Cucumber Thinly sliced
¼ cup Kalamata Olives pitted and chopped
1 tablespoon Red Onion thinly sliced or minced
1 tablespoon Fresh Dill minced
2 teaspoon Greek All-Purpose Seasoning
2 tablespoon Olive Oil
¼ cup Feta crumbled

Instructions

In a large bowl combine grape tomatoes, thinly sliced cucumber, kalamata olives, red onion, and dill.
In a small bowl, whisk together Greek all-purpose seasoning and olive oil. Pour the dressing over top of the salad.
Mix well, and let it rest in the refrigerator for 30 minutes. Before serving top the salad with crumbled feta.

Notes

Marinating - I like to let the Greek seasoning marinate on the salad for a good 30 minutes. The salt from the seasoning helps break down the cucumbers and the flavor absorbs into it beautifully.

Colored Tomatoes - To make the salad even more visually appealing, use a mix of different colored tomatoes, like red, yellow, and orange.

Pickled Onions - For an extra burst of flavor, try marinating the sliced red onions in a mixture of red wine vinegar, sugar, and water for about 10 minutes before adding them to the salad.

Creamy Dressing - If you prefer a creamier dressing, whisk together some Greek yogurt with lemon juice and garlic, then drizzle it over the salad instead of the traditional olive oil and vinegar dressing.

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