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This easy Greek cucumber salad is loaded with feta, olives, cherry tomatoes, and it’s all tossed in my homemade Greek dressing. Ready in 10 minutes and perfect alongside any weeknight dinner.
It just goes with everything, all summer long.
Confession: I make this salad embarrassingly often. Like, my husband sees the cucumbers in our grocery order and knows what’s coming next.
I just can’t quit the crisp, bright vibe of this one. It’s tangy and zippy and crispy and crunchy with little bits of creamy feta and salty olives. Please send help, I’m in trouble.
This Greek cucumber salad goes great with grilled chicken, it’s delicious next to my smash burgers, a must with my Greek chicken kabobs, and yeah, it even goes with “I don’t know what’s for dinner but I need something green on the table.” It’s that kind of recipe.
The whole thing takes about 10 minutes to throw together, and if you let it chill in the fridge for an hour before serving, the flavors really come together. (That said, I’ve eaten it straight from the bowl with a fork while standing at the counter immediately after mixing and had zero regrets.)
3 Reasons You’ll Love This Recipe
🥒 It’s genuinely fast. Chop, toss, done. No cooking, no fuss, no mess.
🧀 Big flavor from simple ingredients. Kalamata olives, crumbled feta, and a good Greek dressing do most of the heavy lifting here.
🍽️ It goes with everything. Serve it alongside grilled chicken, pork chops, or even a simple sandwich and dinner suddenly feels a lot more pulled-together.
Ingredients, Swaps, & Tips:
Dressing: My homemade Greek dressing is what I reach for first, but Ken’s Greek Dressing works great when you’re in a hurry. A squeeze of fresh lemon juice over bottled dressing really brightens it up. You’ll need about ¾ cup total.
Olives: Not an olive person? You can skip them or swap in cubed pepperoni or salami for that richness. (Not Greek, but still delicious, ya know?)
Feta: Block feta crumbled yourself will always taste better than pre-crumbled. Worth the extra 60 seconds.
Cucumber: English cucumbers work best here since you don’t need to peel or seed them, but a bag of the mini cukes are also great.
Make it your own: This recipe scales up or down easily. Feeding two? Half the recipe. Feeding a crowd? Double it.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Chop the cucumbers into bite-sized pieces.
Add all of the veggies, cheese, and olives to a mixing bowl.
Pour the Greek dressing over everything and toss to coat.
Cover and refrigerate for 1 hour to let the flavors meld and then dig in.
Helpful Tip!
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The cucumber will release some liquid as it sits. Stir before serving and drain off any excess if needed.
Not recommended for freezing.
Make ahead: This salad actually tastes better after an hour in the fridge, so making it a few hours ahead is a great option. Hold off on adding the dressing until closer to serving if you’re making it more than a day in advance.
Leftover Hack!
Grilled chicken + pita + this Greek cucumber salad + a drizzle of this homemade tzatziki sauce…the perfect lunch and it’s so fresh and simple!
More Greek Favorites:
Greek Cucumber Salad
Ingredients
- 1 English cucumber
- 1 red bell pepper diced
- 1 cup halved cherry tomatoes
- ½ red onion thinly sliced
- ½ cup pitted kalamata olives
- 6 ounces feta cheese crumbled
- 1 teaspoon Greek seasoning optional
- ½ recipe Greek salad dressing
- Fresh dill for garnish
Instructions
- Slice the cucumber in half lengthwise and then into 1/2 inch thick pieces.
- Add the cucumber to a mixing bowl along with the diced peppers, cherry tomatoes, sliced onion, olives, feta cheese and Greek seasoning. Stir to combine.
- Pour the dressing over the top and stir to combine. Top with fresh dill.
- Cover and refrigerate for 1 hour to allow the flavors to combine. Serve cold or at room temperature.
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