Greek Cucumber Salad (Quick And Easy!) Recipe

I love how this Greek Cucumber Salad brings together crisp cucumbers, juicy tomatoes, vibrant red onions, briny Kalamata olives, and tangy feta cheese. The zesty lemon and olive oil dressing elevates these flavors into a flawless, fresh and healthy delight. It’s my low-carb, no-cook side dish that brightens my day.

I love making this Greek Cucumber Salad because it’s such a quick and healthy way to enjoy my veggies. I use 2 medium cucumbers, peeled and diced, which gives a nice crunch and a healthy dose of hydration.

I also add 3 ripe tomatoes chopped into chunks for a boost of vitamins and antioxidants. My salad wouldn’t be complete without 1 small red onion, thinly sliced, that brings in a little bite, along with 1/2 cup Kalamata olives, pitted and halved for a briny flavor.

I mix in 1/2 cup crumbled feta cheese, which is a great source of calcium, and dress everything with 1/4 cup extra virgin olive oil and the juice of 1 large lemon. I think adding salt and freshly ground black pepper just ties all the flavors together.

I love this salad for dinner because it’s low carb, nutritious, and totally no cook!

Why I Like this Recipe

I love this recipe because it’s so fresh and full of flavor; every bite reminds me of a perfect summer day. I really appreciate that it’s a no cook dish so I dont have to spend ages in the kitchen, which makes it ideal for busy days. The mix of crunchy cucumbers, juicy tomatoes, tangy feta, and briny olives is just amazing, plus that lemon vinaigrette really ties it all together. And honestly, it makes me feel good eating something healthy and light thats also vegetarian and gluten free.

Ingredients

• The cucumbers are hydrating and fiber rich, giving a refreshing crunch.
• Tomatoes burst with vitamins and a touch of sweetness to balance the dish.
• Red onion adds zesty, tangy flavor and a slight crunch to every bite.
• Kalamata olives provide a salty taste and healthy fats for your heart.
• Feta cheese gives creaminess and tang with extra protein for satiety.
• Extra virgin olive oil makes a smooth dressing and offers heart healthy benefits.
• Lemon juice lends a bright, tangy lift that ties all flavors together.
• Salt and pepper enhance natural flavors without adding extra calories overall.

Ingredient Quantities

• 2 medium cucumbers, peeled and diced
• 3 ripe tomatoes, chopped into chunks
• 1 small red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup extra virgin olive oil
• Juice of 1 large lemon
• Salt, to taste
• Freshly ground black pepper, to taste

How to Make this

1. Peel and dice 2 medium cucumbers and put them in a large bowl.

2. Chop 3 ripe tomatoes into chunks and add them with the cucumbers.

3. Thinly slice 1 small red onion and toss it into the bowl.

4. Add 1/2 cup of Kalamata olives that have been pitted and halved.

5. Sprinkle in 1/2 cup of crumbled feta cheese.

6. Drizzle 1/4 cup of extra virgin olive oil over all the veggies.

7. Squeeze in the juice of 1 large lemon, making sure to catch any seeds.

8. Season with salt and freshly ground black pepper to taste, then gently toss everything together.

9. Let the salad sit for about 10 minutes so the flavors can meld together.

10. Serve chilled or at room temperature and enjoy your healthy, no cook veggie side dish!

Equipment Needed

1. A large mixing bowl – to toss all the veggies together
2. A cutting board – for chopping cucumbers, tomatoes, and slicing the red onion
3. A sharp chef’s knife – to peel, dice and chop the ingredients
4. A vegetable peeler – to peel the cucumbers
5. Measuring cups – for the Kalamata olives, feta cheese and extra virgin olive oil
6. A citrus juicer or reamer – to easily squeeze the lemon juice and catch any seeds
7. A spoon – to gently toss and mix the salad ingredients together

FAQ

• Q: How long does it take to make this Greek Cucumber Salad?
  A: It only takes about 15-20 minutes to chop everything up and mix it together so its super quick to prepare.
• Q: Do I have to use peeled cucumbers?
  A: No, you can leave the skin on if you like the extra crunch and flavor, but peeling can help if you prefere a smoother texture.
• Q: Can I make this salad ahead of time?
  A: Sure ya can, but its best enjoyed fresh since the veggies might get a bit soggy if left too long.
• Q: What if I dont have Kalamata olives or feta cheese?
  A: You can replace Kalamata olives with any brined olive and try using goat cheese or even a mild cheddar if feta isnt available.
• Q: Is this salad good as a side dish or a full meal?
  A: It’s great both ways, its light enough for a side dish but the veggies and protein from the feta can make it a meal on its own.

Greek Cucumber Salad (Quick And Easy!) Recipe Substitutions and Variations

• Instead of cucumbers, try using diced zucchini since its pretty similar in crunch and flavor.
• If you find red onion too sharp, you can swap it with a milder white onion or even some sliced shallots.
• In case Kalamata olives are hard to come by, pitted green olives or even black olives work just fine.
• For feta cheese, goat cheese or mild ricotta salata can be a good substitute if you want a different tang.
• If you dont have a lemon for the dressing, a splash of red wine vinegar can replace its acidity so your salad still pops.

Pro Tips

1. Try using the freshest ingredients you can find – natural flavors really stand out when your veggies are super fresh, and it makes a world of difference in taste.
2. Before you mix everything together, toss the cucumbers and tomatoes with a little salt and let them chill for 10 mins in the fridge so they release a bit of their juice, creatin a tasty dressing.
3. If you’re feelin adventurous, throw in a pinch of oregano or basil just before servin – it gives the salad a cool Mediterranean twist without much extra effort.
4. Always add the lemon juice and salt gradually, then give it a taste – different lemons and veggies can change the balance, so adjust it as you go for the best flavor.