Greek Cucumber Salad with Red Wine Vinegar Dressing
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Greek cucumber salad is the kind of dish that makes you wonder why you don’t make it more often. It’s crisp, refreshing, and packed with bold Mediterranean flavors from salty Kalamata olives, fresh herbs, tangy feta cheese, and a zippy red wine vinegar dressing. The English cucumbers and juicy Roma tomatoes add the perfect crunch and sweetness, while fresh dill and Greek seasoning bring everything together. This salad is a great side dish for summer barbecues, an easy meal prep option, or a light and flavorful addition to any Mediterranean-inspired spread. Toss it with grilled chicken for a complete meal, or scoop it into a pita with a dollop of Greek yogurt or tzatziki sauce. However you serve it, this Greek cucumber salad recipe is one of those dishes that only gets better as it sits. So, don’t be afraid to let the flavors mingle in the fridge for a couple of hours before digging in!
Why You’ll Love This Greek Cucumber Salad
- Bright, Fresh Flavors: The combo of crisp cucumbers, juicy tomatoes, and briny olives makes every bite refreshing and packed with Mediterranean goodness.
- Pairs Well with Everything: Whether you’re serving it alongside grilled chicken, piling it into a pita, or adding it to a bigger spread, this salad goes with just about anything.
- Great for Meal Prep: The flavors actually get better as they sit, making this a perfect make-ahead option for easy lunches or quick sides during the week.
- Light but Satisfying: The mix of crunchy veggies, creamy feta, and protein-packed chickpeas makes this salad filling without feeling heavy.
- Super Simple to Make: A handful of fresh ingredients, a quick toss in a bowl, and you’re done. No cooking required!
Ingredients Needed To Make This Greek Cucumber Salad
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- English cucumber, sliced
- Roma tomatoes, cubed
- Chickpeas, drained & rinsed
- Kalamata olives
- Feta cheese, crumbled
- Fresh dill, chopped
- Olive oil
- Red wine vinegar
- Greek seasoning
- Dijon mustard
- Kosher salt
How To Make This Greek Cucumber Salad
- Mix together all the salad ingredients in a large bowl.
- Whisk the dressing ingredients in a separate small bowl or jar.
- Pour the dressing over the salad and toss everything until it’s well coated.
- Let it sit for a bit so the flavors blend, then serve chilled or at room temperature.
Commonly Asked Questions
Can I use a different type of cucumber in this recipe?
Yes, you can! While English cucumbers are preferred for their thin skin and fewer seeds, regular cucumbers or Persian cucumbers also work. If using a standard cucumber, you might want to peel it and remove some of the seeds to maintain the salad’s texture.
What else can I add or swap in this Greek cucumber tomato salad?
You can add chopped red onion, parsley, fresh mint, black pepper or anything else you like! You can also swap the red wine vinegar for lemon juice or white wine vinegar if you like.
How long does the salad stay fresh?
When stored in an airtight container in the fridge, this salad typically stays fresh for up to two days. Over time, the vegetables will release water and the flavors may intensify, so it’s best to consume it relatively quickly.
Can I use a different kind of tomato?
Yes! You can swap the Roma tomatoes for grape tomatoes or cherry tomatoes.
What can I substitute for feta cheese?
If you’re not a fan of feta or need a non-dairy option, you can try crumbled goat cheese, a mild ricotta salata, or even a plant-based feta alternative. Each will give the salad a slightly different flavor, but they all pair well with the other ingredients.
Is it possible to prepare this salad in advance?
Absolutely! In fact, letting the salad rest for a while before serving helps the flavors meld together. You can assemble it a few hours ahead, then add the dressing closer to serving time to keep the vegetables as crisp as possible.
How can I store any leftovers?
Leftovers can be stored in an airtight container in the refrigerator. It’s best to eat them within a day or two for the best texture and flavor. If the salad becomes watery, give it a quick toss before serving again.
What should I serve this salad with?
This Greek cucumber salad is versatile. Serve it as a refreshing side dish with Greek Sheet-Pan Chicken Bake or Swordfish Piccata, or enjoy it on its own as a light lunch. You can also spoon it over a bed of greens, or stuff it into a pita for a quick, satisfying meal.
Greek Cucumber Salad
Equipment
- Small bowl or jar for dressing
- Whisk or fork
- Knife & cutting board
Ingredients
For the Salad:
- 1 whole English cucumber sliced
- 3 Roma tomatoes cubed
- 1 14oz can chickpeas, drained & rinsed
- ½ cup Kalamata olives
- ½ cup feta cheese crumbled
- ¼ cup fresh dill chopped
For the Dressing:
- ⅓ cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp Greek seasoning
- 1 tsp Dijon mustard
- Good pinch of kosher salt
Instructions
Make the Salad:
- In a large mixing bowl, combine the sliced cucumbers, cubed tomatoes, chickpeas, olives, feta, and fresh dill.
- Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Greek seasoning, Dijon mustard, and salt until well combined.
Assemble & Serve:
- Pour the dressing over the salad and toss well to coat all the ingredients.
- Let the salad sit for 30 minutes before serving to allow flavors to meld.
- Serve chilled or at room temperature.
Nutrition
In my experience, this Greek cucumber salad never disappoints. It’s so easy to make, yet the flavor always feels special. Whether I’m pairing it with something hearty or just enjoying it on its own, it hits all the right notes. I hope you love it as much as I do!
I made the Greek Cucumber Salad and my guests loved it! I omitted the olives and was able to add fresh dill from my garden. This is a delightful salad recipe for any occasion and I will make it again!
Thank you #thesaltycooker