Greek Cucumber Summer Salad
Cool, crisp, and bursting with Mediterranean flavor, this Greek Cucumber Summer Salad is the ultimate no-cook dish for sunny days. Featuring fresh cucumbers, juicy cherry tomatoes, tangy kalamata olives, and creamy crumbled feta cheese, this vibrant salad is complemented by a zesty homemade dressing of extra virgin olive oil, red wine vinegar, and aromatic dried oregano. Ready in just 15 minutes, this gluten-free, vegetarian recipe is as simple as it is delicious. Serve it as a refreshing side dish at barbecues, picnics, or light lunches, and elevate it with a sprinkle of fresh dill for an added burst of flavor. Healthy, flavorful, and easy, this Greek-inspired salad is the perfect go-to dish for summer gatherings!
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Recipe Information
Ingredients
- 2 large (English or Persian) cucumber
- 1.5 cups cherry tomatoes
- 0.5 medium-sized red onion
- 0.5 cup kalamata olives
- 0.75 cup (crumbled) feta cheese
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 tablespoon (chopped, optional) fresh dill
- 0.5 teaspoon (adjust to taste) salt
- 0.25 teaspoon (freshly ground, adjust to taste) black pepper
Instructions
Wash the cucumbers and slice them into half-moons (about 1/4-inch thick). If using large cucumbers with tough skin or large seeds, consider peeling or seeding them first.
Rinse the cherry tomatoes and cut them in half. Add them to a large mixing bowl.
Peel the red onion and slice it thinly into half-moons. Add the onion slices to the bowl with the cucumbers and tomatoes.
Add the kalamata olives to the bowl. If desired, slice them in half for easier eating.
Crumble the feta cheese over the vegetables in the bowl.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper. Taste and adjust seasoning, if necessary.
Drizzle the dressing over the salad and toss gently to combine, ensuring all the vegetables are coated.
If using fresh dill, sprinkle it over the salad as a final garnish.
Cover and refrigerate the salad for at least 15 minutes to allow the flavors to meld, or serve immediately.
Nutrition Facts
Calories |
1153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3921 mg | 170% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 22.0 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 856 mg | 66% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1916 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
