Get ready to transport yourself to the sunny shores of Greece with this refreshing and vibrant Greek salad recipe! Crisp romaine lettuce, juicy cucumbers, tangy Greek olives, and creamy feta cheese come together in perfect harmony, all drizzled with a zesty lemon dressing. Bursting with Mediterranean flavors, this salad is not only light and fresh, but also a breeze to whip up, making it the ideal dish for busy weeknights or entertaining friends and family.
This chopped Greek salad is a refreshing side dish to serve during the hot summer months. Fresh vegetables are first marinated in a tangy, flavorful dressing and topped with Feta cheese, tomatoes and olives for a briny bite.
Taking just 20 minutes to marinate the crisp cucumbers and onion really makes a difference. The marinated veggies absorb the dressing, making the salad extra flavorful without having soggy lettuce. If you think salads are boring, give this one a try – it’s anything but.
Since there’s no mayonnaise or dairy, it’s great to take for an outdoor picnic or cookout. While creamy macaroni salad, pea salad with cheese or bowtie pasta salad are some great options, you’ll find this greek cucumber salad along with a Greek salad with pasta hard to pass up. Fresh ingredients abundant in the summer, create a light and flavorful side dish.
If you need a salad without lettuce for a picnic or dinner, try a red cabbage slaw instead.
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Greek salad is light, colorful, and super easy to put together. The dressing can be made with a whisk, but to make it even simpler, try using a small mason jar. Just toss all of the ingredients in, give it a good shake, and it’s ready to use. Another benefit to using a jar: any leftover dressing is ready to store in the refrigerator right away.
Marinate the cucumber and onion in part of the dressing and save the rest to drizzle over the romaine lettuce and tomatoes once it’s tossed together.
Why You’ll Love Greek Cucumber Salad
- Quick and easy: Greek salad comes together in less than 30 minutes. While the cucumbers and onions marinate, you can chop everything else.
- Super flavorful: Say goodbye to boring salads. Marinating the vegetables in the dressing brings lots of extra flavor, as does topping the salad with olives and Feta cheese.
- Make in advance: You can easily make the dressing, marinate the vegetables, and chop the lettuce ahead of time. When you’re ready to serve, just toss everything together in a big bowl, and you have a quick and tasty side dish perfect for any dinner.
Greek Cucumber Salad with Lemon Dressing Ingredients
- Romaine lettuce: Romaine lettuce holds up to dressing much better than iceberg lettuce, but you can use any lettuce or mix of greens that you like.
- Tomatoes: During the summer, I love to use locally grown juicy tomatoes. If you are buying tomatoes in the winter or in a place that doesn’t always have the freshest produce, cherry tomatoes might be your best option.
- Cucumbers: Cool and crunchy, the cucumbers don’t have a strong flavor of their own and absorb tons of the dressing as they marinate. An English cucumber will have less seeds, but any type will work.
- Red onion: Adds a mild onion flavor and a pop of color. Marinating the onions in the dressing helps to knock down some of their zest. If you really don’t like raw onions, you can also rinse them under cold water after you slice them.
- Roasted red peppers: Roasted red peppers are sweet and smoky and are a classic addition to Mediterranean dishes. You can find them in a jar with the pickles in most grocery stores. A lot of Greek salads have green peppers, but I prefer the roasted pepper over the harsher taste of green bell peppers.
- Fresh parsley and mint: For a burst of freshness and vibrant aroma, use fresh herbs. You can use oregano, dill, or basil in place of or in addition to the other herbs.
- Feta cheese: Salty and creamy Feta cheese is quintessential Greek cuisine. It’s a classic in Greek salad. You can use crumbled goat cheese as a substitute but add it to the individual servings as it will dissolve if it sits in the dressing.
- Kalamata olives: Dark and rich, they bring a uniquely tangy taste. You can also use other types of olives like Castelvetrano, I recommend getting the olives from the olive bar or cheese department of the grocery store. You can use canned black olives but they will not have the briny flavor kalamata olives add.
- Dressing ingredients: Extra Virgin Olive oil, red wine vinegar, dried oregano, fresh lemon juice, fresh garlic, salt and pepper
How To Make Super Flavorful Greek Cucumber Salad with Lemon Dressing
Step 1: Dressing Recipe for Greek Salad
In a jar with a tight-fitting lid, add the olive oil, red wine vinegar, dried oregano, lemon juice, garlic, salt, and pepper. Close the lid and shake well to combine.
Step 2: Marinate the cucumber and onion.
Add sliced onions and cucumbers to a large bowl and pour some of the dressing over them. Allow to marinate, then add the mint and parsley and stir to combine.
Step 3: Toss the salad and serve.
Add large chunks of fresh tomatoes, and roasted red pepper to the bowl with the cucumbers.
Add lettuce and toss everything then add the dressing.
Next, add crumbled feta cheese and kalamata olives to the top of the salad.
Tips for Making Perfect Greek Cucumber Salad
- To make the salad in advance, you can marinate the cucumbers and onion in the dressing ahead of time, up to 8 hours or overnight. When you’re ready to serve, chop the tomato and lettuce and then toss everything together.
- Adjust the amount of dressing according to your taste – start with a little and add more if needed.
How to Store Greek Cucumber Salad
The best way to store salad is to keep all of the elements separate. Dressed lettuce will wilt and get mushy in the refrigerator. Green salads don’t keep for very long, even in the refrigerator.
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Greek Cucumber Salad With Lemon Dressing
Ingredients
For the dressing:
- 6 tablespoons olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon dried oregano
- ½ lemon juiced
- 1 clove garlic mined
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the salad:
- 1 red onion sliced thin
- 1 English cucumber sliced thin and cut in half
- 8 cups romaine lettuce torn into pieces
- 2 tomatoes ripened, cut into bite size wedges
- 6 ounce roasted red peppers jarred, cut into 2 inch strips
- ¼ cup parsley leaves fresh, diced
- ¼ cup mint fresh, diced
- 1 cup kalamata olives pitted
- 1 cup feta cheese crumbled
Instructions
- For the dressing:
- Place oil, vinegar, oregano, lemon juice, garlic, salt and pepper into a small jar with a lid and shake until combined.
- For the salad:
- Add sliced onions and cucumbers into a large bowl and pour some of the dressing over the top. Reserve the rest for the salad. Mix until coated and let sit for 20 minutes. Add mint and parsley and stir to combine.
- To the cucumber mixture, add the torn lettuce, tomatoes and peppers. Toss to combine. Sprinkle with olives and feta and reserved dressing.
Barbara’s Tips + Notes
- To make the salad in advance, you can marinate the cucumbers and onion in the dressing ahead of time, up to 8 hours or overnight. When you’re ready to serve, chop the tomato and lettuce and then toss everything together.
- Adjust the amount of dressing according to your taste – start with a little and add more if needed.
Nutrition
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