Greek Feta Cucumber Salad
Greek Feta Cucumber Salad is a fresh, creamy, and easy meal. This recipe solves the problem of boring side dishes. After making this many times, I know the best way to keep it crisp. The creamy texture and fresh flavors make it craveable. Try this salad with Creamy Loaded Baked Potato Salad for a complete summer dinner. Jump to Recipe If you love recipes like this, you’ll also enjoy Creamy Loaded Baked Potato Salad for Easy Summer Dinner and Healthy Avocado Banana Smoothie.
Why This Greek Feta Cucumber Salad Is Pure Comfort
- Fresh and light
- Easy to make
- Great for summer
- Packed with flavor
What You'll Need for Greek Feta Cucumber Salad
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 large cucumber
- 1 cup crumbled feta cheese
- 1/4 cup chopped red onion
- 1/4 cup pitted Kalamata olives
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
- Dried oregano
- Lemon juice
- Olive oil
- Salt
- Pepper
- Optional: Fresh mint
- Optional: Chopped parsley
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Cucumber: Use a English or Persian cucumber for best results.
- Feta: Use real feta cheese for the best flavor and texture.
- Red onion: Use a white or red onion for the best crunch and flavor.
- Kalamata olives: Use pitted olives for easier eating.
- Oregano: Use dried oregano for the best Mediterranean flavor.
🛒 Tools & Equipment I Recommend
- Ceramic Salad Bowl — Keeps salad fresh and adds a rustic look → See on Amazon
- Wooden Spoon — Gentle stirring prevents bruising cucumber → See on Amazon
How to Make Greek Feta Cucumber Salad
- Prepare cucumber: Wash and slice cucumber into thin rounds. Place in a large bowl.
- Add feta and olives: Add crumbled feta and chopped olives to the bowl.
- Mix in seasonings: Drizzle olive oil and lemon juice over the salad. Add oregano, salt, and pepper. Toss to combine.
- Chill: Cover and chill for 30 minutes before serving to let flavors meld.
- Serve: Garnish with fresh herbs if desired. Serve chilled.
Cook's Tips for Perfect Greek Feta Cucumber Salad
- Best technique: Use a mandoline for even cucumber slices.
- Common mistake and fix: Overmixing can make cucumber soggy. Toss just until combined.
- Storage tip: This salad keeps best within 2 days in the fridge.
- Seasoning trick: Use fresh lemon juice for brighter flavor than bottled.
Storing & Reheating Greek Feta Cucumber Salad
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 2 days. Make-ahead tip: Can be prepared up to 2 hours ahead and stored in the fridge.
Freezing Greek Feta Cucumber Salad
Not recommended for freezing.
Recipe Notes
- Chef tip: Use a sharp knife to cut the cucumber for even slices.
- Best substitution: Replace olives with cherry tomatoes for a different twist.
- Make-ahead: Prepare up to 2 hours ahead and store in the fridge.
- Scaling: Double or triple recipe for larger groups.
- Troubleshooting: If salad is too dry, add a bit more olive oil.
Want to level up this recipe?
Non-Stick Salad Bowl — Prevents feta from sticking and keeps salad crisp → Check price on Amazon
Greek Feta Cucumber Salad
Ingredients
Main Ingredients
- 1 large cucumber
- 1 cup crumbled feta cheese
- 1/4 cup chopped red onion
- 1/4 cup pitted Kalamata olives
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Seasonings
- Dried oregano
- Lemon juice
- Olive oil
- Salt
- Pepper
Optional Toppings
- Fresh mint
- Chopped parsley
- Crushed red pepper flakes
Instructions
- Prepare cucumber: Wash and slice cucumber into thin rounds. Place in a large bowl.
- Add feta and olives: Add crumbled feta and chopped olives to the bowl.
- Mix in seasonings: Drizzle olive oil and lemon juice over the salad. Add oregano, salt, and pepper. Toss to combine.
- Chill: Cover and chill for 30 minutes before serving to let flavors meld.
- Serve: Garnish with fresh herbs if desired. Serve chilled.
Notes
- Chef tip: Use a sharp knife to cut the cucumber for even slices.
- Best substitution: Replace olives with cherry tomatoes for a different twist.
- Make-ahead: Prepare up to 2 hours ahead and store in the fridge.
- Scaling: Double or triple recipe for larger groups.
- Troubleshooting: If salad is too dry, add a bit more olive oil.
Storage
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended for freezing.
- Make ahead: Can be prepared up to 2 hours ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 180
- Protein: 10g
- Fat: 10g
- Carbs: 4g
- Fiber: 1g
- Sugar: 2g
- Sodium: 500mg
- Cholesterol: 25mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Greek Feta Cucumber Salad FAQs
Yes, you can make this salad up to 2 hours ahead and store it in the fridge.
Overmixing or using too much lemon juice can make the salad soggy. Toss gently and use fresh lemon juice.
Freezing is not recommended as the texture may change and the feta may become too soft.
You can use green olives or cherry tomatoes as a substitute.
Yes, this salad is perfect for summer. It's light, refreshing, and ideal for warm weather.
A Warm Final Note
I can’t wait for you to try Greek Feta Cucumber Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
