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–+ servings
Greek Salad with feta
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5 from 2 votes

Greek Cucumber Salad

Delicious, colorful, and refreshing Greek Cucumber Salad is a perfect side dish whether it's for your summer BBQ parties or family meals. 
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 4 people
Calories: 266kcal
Author: Ayla Clulee

Equipment

  • 1 measuring spoons
  • 1 Sharp knife
  • 1 peeler
  • 1 whisk

Ingredients

For the vinaigrette

  • 1 teaspoon dijon mustard
  • 1 tablespoon red wine vinegar (or white wine vinegar/apple cider vinegar)
  • ¼ cup extra virgin olive oil
  • ½ teaspoon dried oregano
  • pinch of sugar
  • pinch of salt
  • ¼ teaspoon freshly ground black pepper

For the Salad

  • ½ iceberg lettuce or roman lettuce (washed and sliced)
  • 10 cherry tomatoes (cut in halves)
  • 1 small cucumber (cut in 2 cm dices or sliced ½ cm thickness)
  • ½ red onion (sliced)
  • 1 red bell pepper (cut in 2 cm dices)
  • 5 oz feta cheese (150 grams)
  • 10 pitted olives
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped mint
US Customary - Metric

Instructions

  • For the vinaigrette, in a small bowl, whisk together the mustard, vinegar, salt, pepper, sugar, and oregano.
  • Slowly add the olive oil while still whisking until it forms a thick creamy sauce.
  • In a large bowl or a plate, place the lettuce, tomatoes, cucumber, red onion, bell pepper, half of the feta cheese, pitted olives, and herbs.
  • Drizzle the vinaigrette on the vegetables and lightly toss using 2 wooden spoons or your fingers just to combine.
  • Sprinkle the rest of the feta cubes on top before serving.

Notes

  • You can serve Greek Cucumber Salad as a side dish with many Mediterranean dishes.
  • This simple dish is ready in only 15 minutes.
  • Use fresh vegetables while they are still at their best.
  • While making the dressing, slowly add the olive oil while still whisking until it forms a thick creamy sauce.
  • Gently combine the vegetables with the dressing.
  • You can make the Greek Salad dressing ahead and keep it in the fridge for up to a week. 

Nutrition

Calories: 266kcal | Carbohydrates: 10g | Protein: 7g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 32mg | Sodium: 589mg | Potassium: 371mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1838IU | Vitamin C: 54mg | Calcium: 218mg | Iron: 1mg