Greek Cucumber Salad – Quick, Fresh & Amazing Flavor

The first time I tossed together this Greek cucumber salad, it was a hot July afternoon and the fridge was nearly bare—except for a cucumber, half a red onion, and a handful of cherry tomatoes. A drizzle of olive oil, a splash of vinegar, and just like that—this light, vibrant salad became a go-to in my kitchen. It’s fresh, tangy, and perfect for when you want something cool, quick, and veggie-packed.

Why You’ll Love This Greek Cucumber Salad

You’ll fall for this salad because it hits all the right notes—crunchy, juicy, zesty—and it comes together in just 10 minutes. No stove, no fuss. The fresh cucumber cools you down while the lemony, herby dressing wakes up every bite. It’s the kind of salad that feels fancy enough for a dinner party but is simple enough for Tuesday lunch. Bonus: it’s naturally gluten-free, dairy-free, Whole30-friendly, and plays well with everything from grilled chicken to crusty bread.

Ingredients You’ll Need

For the Salad

The heart of this dish lies in the produce. Choose the freshest you can find:

• English cucumber – quartered and thinly sliced for that signature crunch
• Cherry tomatoes – quartered; use 5 to 10 oz based on how tomato-heavy you like it
• Red onion – half a medium one, sliced thin so it doesn’t overpower
• Kalamata olives – salty, briny goodness in every bite (⅓ cup, halved)

For the Dressing

The dressing is where the magic really happens:

• Olive oil – 2 tbsp, smooth and fruity
• Lemon juice – 1 tbsp, bright and tart
• Red wine vinegar – 1 tbsp (or white wine vinegar if that’s what you’ve got)
• Fresh dill and mint – 1 tbsp dill + 1 tsp mint, finely chopped
• Salt and pepper – season to taste

Optional add-ins that are always welcome:

• Crumbled feta for creamy saltiness
• Avocado chunks for richness
• Chickpeas if you want it to double as a light lunch

Simple Tools to Have on Hand

No fancy gadgets here—just real kitchen basics:

• A sturdy cutting board and sharp knife for slicing veggies
• A large mixing bowl for tossing everything together
• An optional mason jar or whisk to emulsify the dressing (a fork works too!)

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How to Make Greek Cucumber Salad

Make the Dressing

Start by whisking together the olive oil, lemon juice, vinegar, chopped dill and mint, plus salt and pepper in a bowl—or shake it up in a mason jar.

Prep the Veggies

Slice your cucumber, tomatoes, and red onion. Halve the olives. You can soak the onion in cold water for 5 minutes to take the edge off its bite.

Toss & Chill

Add all the veggies to your mixing bowl. Pour the dressing over and toss gently to coat everything evenly.

Serve Fresh

You can serve it right away for max crunch, or let it marinate for 30 minutes so the flavors meld into something even more mouthwatering. A sprinkle of feta or extra herbs on top is never a bad idea.

Expert Tips & Customizations

• Use English or Persian cucumbers for fewer seeds and less wateriness.
• Chill your salad before serving—especially if you’re prepping ahead for a cookout or potluck.
• Let it marinate for 30 minutes if you want the flavors to deepen.
• Add chickpeas to turn this side into a plant-powered meal.
• Store leftovers in an airtight container up to 3 days—trust me, the flavor only gets better.

And if you love cucumber salads, check out my tangy, creamy cucumber salad for summer potlucks or try the refreshing cucumber and tomato salad with vinegar for something equally light and snappy. Craving more crunch? Don’t miss my marinated cucumber, tomato, and onion salad that’s perfect for BBQ spreads.

FAQ – Quick Answers for Curious Cooks

Hungry for More Mediterranean Flavors?

If this salad’s bright, briny goodness speaks to your summer cravings, you’ll want to try my tabbouleh with fresh parsley and bulgur, Mediterranean chickpea salad for a hearty lunch option, or even a scoop of classic hummus with pita chips to round out your mezze platter.

And if you’re inspired to share or save the recipe, don’t forget to pin it on Pinterest or join the convo over on Facebook.

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