Description
A simple, refreshing Greek cucumber salad featuring crisp cucumbers, salty feta, tangy kalamata olives, and fresh oregano, dressed lightly with lemon juice and olive oil. Perfect for a healthy, quick summer side or light lunch.
Ingredients
- 2 medium cucumbers (English or Persian preferred)
- 4 ounces (110 grams) feta cheese, crumbled
- ½ cup (about 75 grams) kalamata olives, pitted and halved
- 2 tablespoons fresh oregano, finely chopped (or 1 teaspoon dried oregano)
- ¼ small red onion, thinly sliced (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Wash and dry the cucumbers. Slice them in half lengthwise, then slice thinly crosswise to create half-moon shapes about ¼ inch thick.
- If using, peel and thinly slice about ¼ of a small red onion. Soak the slices in cold water for 5 minutes to tame sharpness, then drain well.
- In a small bowl or jar, whisk together 3 tablespoons extra virgin olive oil and 2 tablespoons freshly squeezed lemon juice. Add a pinch of sea salt and a few grinds of black pepper. Adjust seasoning carefully.
- In a large mixing bowl, combine the sliced cucumbers, red onion, halved kalamata olives, and crumbled feta cheese. Sprinkle 2 tablespoons fresh oregano over the top.
- Pour the dressing over the salad ingredients. Gently toss everything together using salad tongs or two large spoons until evenly coated, being careful not to break up the feta too much.
- Taste and add a little more salt or pepper if needed, keeping in mind feta and olives add saltiness.
- Serve immediately or chill for 10–15 minutes to let flavors meld. For deeper flavor, refrigerate covered for up to an hour before serving.
Notes
Use English or Persian cucumbers for best texture. Crumble feta by hand for better texture. Mix dressing just before tossing to keep lemon juice fresh. Toss gently to keep feta chunks intact. For a vegan version, substitute feta with plant-based cheese or marinated tofu and omit olives if desired. Store dressing separately to avoid sogginess. Add crushed red pepper flakes or red wine vinegar for a spicy twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 cup salad
- Calories: 165
- Sugar: 3
- Sodium: 450
- Fat: 13
- Saturated Fat: 5
- Carbohydrates: 6
- Fiber: 1.5
- Protein: 5.5
Keywords: Greek cucumber salad, feta salad, kalamata olives, fresh oregano, healthy salad, summer salad, easy salad recipe, Mediterranean salad