Go Back

Fresh Greek Salad with Cucumbers, Feta, and Olives

A delightful and refreshing salad featuring crisp cucumbers, creamy feta, briny olives, and ripe tomatoes, drizzled with a tangy dressing. Perfect for any meal or gathering.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 5 servings
Course: Appetizer, Salad
Cuisine: Healthy, Mediterranean
Calories: 325
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups Chopped cucumbers Look for firm cucumbers with smooth skin.
  • 1 cup Feta cheese, crumbled You can substitute with goat cheese for a different taste.
  • 1/2 cup Olives Kalamata olives can be used for a deeper flavor.
  • 2 cups Chopped tomatoes Use ripe, juicy tomatoes for the best flavor.
  • 1/2 cup Chopped red onion Substitute with sweet onion for a milder taste.
Dressing Ingredients
  • 1/4 cup Olive oil Can be replaced with avocado oil.
  • 2 tablespoons Lemon juice Fresh lemon juice is recommended.
  • 1 teaspoon Oregano Dried basil can be used as an alternative.
  • 1/2 teaspoon Salt Feta is already salty; adjust accordingly.
  • 1/4 teaspoon Black pepper Freshly ground is preferred.

Method
 

Preparation
  1. Wash your fresh produce thoroughly.
  2. Chop the cucumbers, tomatoes, red onion, and feta cheese into bite-sized pieces.
  3. In a large bowl, combine the chopped vegetables and olives.
Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper until emulsified.
Combine and Serve
  1. Pour the dressing over the vegetables and olives in the large bowl.
  2. Toss gently to coat, being careful not to break the feta too much.
  3. Serve immediately, garnished with additional herbs or feta if desired.

Notes

Store in the fridge for up to 2 days, keeping the dressing separate until serving. Best enjoyed fresh.