Greek Cucumber Salad (Fresh and Light)

This Greek Cucumber Salad is a fresh and light side dish that pairs so well with a variety of flavors. In this non-lettuce veggie salad, sliced cucumbers are combined with grape tomatoes, red onion, chickpeas, and olives in a large bowl. Tossed with a refreshing olive oil and red wine vinegar dressing, this salad features a variety of tastes and textures that will transport your taste buds to a Mediterranean island with one bite.

The Best Side Dish For Summer and Beyond

We’re always looking for ways to incorporate Mediterranean flavors into our meals. So, it seemed like a no-brainer to include them into a simple summer salad! Packed with fresh produce, this cucumber tomato salad is light, refreshing, and perfect for hot summer days. We love to serve it as a side salad or added to these Greek Chicken Meatball Bowls. However, it can also easily be bulked up with lean protein like grilled chicken or shrimp for a complete meal. No matter how you serve it, it’s sure to be a hit!

Ingredients To Make Greek Cucumber Salad

The best way to use up fresh vegetables, this recipe uses just a handful of simple ingredients to create a bold flavor you’ll love. Here are the salad ingredients you need to make this dish today:

• Cucumber – we recommend English cucumbers, but you can also use Persian or hot house cukes
• Tomatoes – grape tomatoes or cherry tomatoes work best as they’re sweeter than other, larger varieties; chopped heirloom tomatoes will also work great
• Chickpeas – used canned chickpeas (garbanzo beans) for convenience, and rinse and drain them well before adding them to the rest of the ingredients
• Red onion
• Kalamata olives – these add a briny taste that contributes authentic Greek flavor to the salad, may substitute green or black olives
• Fresh mint – fresh mint leaves add a bright flavor, but any other herbs like fresh dill, parsley, or even dried oregano can be used
• Olive oil – Primal Kitchen Organic Extra Virgin Olive Oil is our go-to oil to make homemade salad dressings, may sub avocado oil

• Red wine vinegar
• Salt and black pepper
• Feta cheese – feel free to substitute a dairy-free cheese, or omit it completely for a vegan option

Find the ingredient list with exact measurements in the recipe card below.⁠

How To Make This Greek Cucumber Salad Recipe

Here are the steps to make this easy Greek cucumber tomato salad recipe in less than 20 minutes:

1. Prepare the salad ingredients. In a large mixing bowl, add the crisp cucumbers, tomatoes, drained chickpeas, diced red onion, olives, and fresh mint. Toss gently a few times to combine.
2. Whisk the Greek salad dressing. In a separate small bowl, whisk the dressing ingredients together until a smooth vinaigrette forms.
3. Serve. Add the crumbled feta cheese just before serving, toss gently to combine, and enjoy it chilled.

More Greek-Style Recipes To Try

Greek Quinoa Salad with Avocado (Healthy and Quick)

Greek Veggie Pasta Salad (Gluten-free)

Greek Hummus Dip (Healthy!)

Greek Vegetarian Gyros with Portobello Mushrooms

Make It Dairy Free & Vegan

To make this recipe dairy free and vegan, omit the feta cheese. May replace the cheese with diced avocado, if desired.

Make It Paleo & Whole30

To make this recipe Paleo and Whole30 friendly, omit the feta cheese. May replace the cheese with diced avocado, if desired.

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Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

Greek Cucumber Salad

A fresh and crunchy salad made with all the Greek flavors you love, plus chickpeas for added flavor and nutrition. Serve this cucumber salad as a side dish for a variety of meals or as a vegetarian main dish salad. 

Prep: 20 minsTotal: 20 minus

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Servings: 8 cups (10–12 servings) 1x

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Ingredients

• 6 thinly sliced Persian (mini) cucumbers (1.25 lb or 4 cups slices)*
• 2 cups halved grape tomatoes (10-11 oz)
• 1 15-ounce can chickpeas, drained and rinsed
• ½ small red onion, diced or thin sliced (3 oz or ¾ cup)
• ½ cup pitted and sliced kalamata olives (3 oz)
• 2 tablespoons minced fresh mint (about 15 leaves)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• ½ teaspoon fine salt plus more to taste
• Pinch of black pepper
• ⅓ cup crumbled feta cheese (optional)

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Instructions

1. In a large bowl, combine the cucumbers, tomatoes, drained chickpeas, red onion, kalamata olives, and the fresh mint; toss gently a few times. 
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. When ready to serve, pour the vinaigrette over top of the salad ingredients. 
3. Add the feta cheese just before serving.

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Notes

* May use an English or hothouse cucumbers instead. If the cucumber has a large circumference, cut the slices into half-moons.

Nutrition Information

• Serving Size: 2/3 cup (1/12 of recipe) with feta
• Calories: 190
• Fat: 6 g
• (Sat Fat: 1 g)
• Sodium: 270 mg
• Carbohydrate: 23 g
• (Fiber: 5 g
• Sugar: 5 g)
• Protein: 8 g
• Cholesterol: 2 mg

Dietary

Dairy-FreeEgg-FreeGluten-freeGrain-FreeNut-freePaleoVeganVegetarian

© The Real Food Dietitians

Recipe By: Jessie Shafer

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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