Greek Cucumber Salad Recipe
Greek Cucumber Salad is a refreshing, healthy, and simple dish that can be whipped up in no time. This salad combines fresh cucumbers, juicy tomatoes, and vibrant red onions, tossed with tangy feta cheese, olives, and a flavorful lemon-oregano dressing. It’s the perfect side dish for grilled meats, or a light lunch on its own. With its Mediterranean-inspired flavors, this salad is bright, crisp, and a perfect representation of Greek cuisine.
Instructions:
1. Prepare the Vegetables:
- Begin by washing and prepping all the vegetables. Slice the cucumbers into thin rounds or half-moons if they’re particularly large. Halve the cherry tomatoes, and thinly slice the red onion. If you’re using Kalamata olives with pits, remove the pits and cut them in half.
2. Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper. This simple dressing is the key to bringing out the classic Greek flavors in the salad.
3. Assemble the Salad:
- In a large mixing bowl, combine the sliced cucumbers, cherry tomatoes, red onions, and Kalamata olives. Toss them gently to distribute the ingredients evenly.
- Pour the dressing over the vegetables and toss again to coat everything in the tangy, herby dressing.
4. Add the Feta and Parsley:
- Crumble the feta cheese over the top of the salad and sprinkle with freshly chopped parsley (if using). Give the salad one final gentle toss to incorporate the feta without breaking it up too much.
5. Chill and Serve:
- Let the salad sit in the fridge for at least 10-15 minutes to allow the flavors to meld together. Serve cold as a side dish or light lunch.
Tips and Variations:
1. Customize the Vegetables:
- You can add more vegetables to this salad if you like. Sliced bell peppers, radishes, or even artichoke hearts can complement the core ingredients of cucumbers and tomatoes.
2. Make it a Full Meal:
- To turn this side salad into a main course, consider adding grilled chicken, shrimp, or even chickpeas for a vegetarian protein option.
3. Herb Options:
- While parsley is a great addition, you can also use fresh mint or dill for a different herbaceous twist. Dill, in particular, pairs well with cucumbers.
4. Greek Yogurt Dressing:
- For a creamier version, swap out the lemon and vinegar dressing for a Greek yogurt-based dressing. Mix Greek yogurt with lemon juice, garlic, olive oil, and a pinch of oregano for a tangy and creamy alternative.
5. Low-Carb/Keto-Friendly:
- This salad is naturally low-carb and keto-friendly, especially if you omit the tomatoes or use a smaller amount due to their carbohydrate content.
Serving Suggestions:
Greek Cucumber Salad is incredibly versatile and pairs well with a variety of dishes:
- Grilled Meats:
Serve alongside grilled chicken, lamb, or fish for a Mediterranean-inspired meal. - Pita and Hummus:
Pair it with pita bread, hummus, or tzatziki for a light, refreshing meal. - As a Topping:
Use this salad as a topping for grilled salmon or a gyro wrap for extra crunch and flavor.
Storage:
- In the Fridge:
Store any leftovers in an airtight container in the fridge for up to 2 days. The salad will still be delicious, but the cucumbers might release some water, so give it a quick toss before serving again. - Note on Make-Ahead:
If you’re making this salad ahead of time, consider keeping the dressing separate until just before serving to maintain the crunch of the vegetables.
Conclusion:
Greek Cucumber Salad is a healthy and flavorful dish that’s incredibly easy to make. With its fresh ingredients and tangy dressing, it’s a perfect addition to any meal, or it can be enjoyed on its own as a light and refreshing dish. Whether you’re hosting a summer barbecue or just looking for a quick and nutritious meal, this salad is sure to be a hit!
Greek Cucumber Salad Recipe
Greek Cucumber Salad is a refreshing, healthy, and simple dish that can be whipped up in no time. This salad combines fresh cucumbers, juicy tomatoes, and vibrant red onions, tossed with tangy feta cheese, olives, and a flavorful lemon-oregano dressing. It’s the perfect side dish for grilled meats, or a light lunch on its own. With its Mediterranean-inspired flavors, this salad is bright, crisp, and a perfect representation of Greek cuisine.
Ingredients
- 2 large cucumbers, thinly sliced or cut into half-moons
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped (optional)
- For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Juice of 1/2 lemon
- Salt and pepper, to taste
Instructions
1. Prepare the Vegetables:
Thinly slice the cucumbers and red onion. Halve the cherry tomatoes and Kalamata olives.
2. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, lemon juice, salt, and pepper.
3. Combine Salad Ingredients:
In a large bowl, add the sliced cucumbers, red onions, cherry tomatoes, and Kalamata olives.
4. Add the Dressing:
Pour the dressing over the salad ingredients and toss everything together until well coated.
5. Add Feta and Herbs:
Gently fold in the crumbled feta cheese, fresh dill, and parsley (if using).
6. Serve:
Serve the salad immediately for a fresh, crunchy texture, or refrigerate for 30 minutes to allow the flavors to meld.
Notes
- Cucumber Prep Tip: If using regular cucumbers, you may want to peel them and scoop out the seeds for a less watery salad. English cucumbers, with their thinner skin and fewer seeds, work best without peeling.
- Dressing Adjustments: For a creamier dressing, add 1 tablespoon of Greek yogurt or tahini to the dressing mix.
- Make Ahead: You can prepare the salad ingredients ahead of time, but keep the dressing separate until ready to serve to maintain freshness.