Fresh and flavorful, this traditional Cucumber Greek Salad recipe is easy to make in just 10 minutes! It's also vegetarian and gluten free. In this salad, fresh cucumbers and tomatoes are tossed in THE BEST Greek Salad Dressing, along with kalamata olives and feta cheese.
It's easy to make this salad into an entree by adding chicken, or for a plant-based protein option, add quinoa, chickpeas or tofu. It's truly versatile and delicious as an appetizer, side dish or main dish!
The Greeks know one thing for sure, and that's how to make a juicy, crisp and delicious salad, that's also light, fresh and healthy! This traditional salad is made with all of the same ingredients that you'd find on a salad in Greece.
No lettuce or leafy greens in this salad. Juicy tomatoes and crisp cucumbers make up the base for this fresh and flavorful dish!
Serve it alongside your favorite mains, or enjoy for a light lunch. You can even prep it in advance for nutritious grab and go meals!
- Cucumber - English cucumbers are best due to their small seeds, thin skin, and sweet taste.
- Bell pepper - green bell peppers are used in this recipe, but you can also use red, orange, or yellow peppers.
- Cherry tomatoes - the flavor and size of these tomatoes are ideal. In a pinch you can also use grape tomatoes, or slice roma tomatoes into wedges.
- Kalamata olives - or your favorite black olives. Just make sure the olives are pitted before adding them to the salad.
- Red onion - a classic Greek salad always uses red onion. I do not recommended using another type of onion, or the flavor will change.
- Feta cheese - I love to grab a whole block of feta for this salad and dice it into large chunks. But, you can also use crumbled feta, if you prefer.
- Mint - fresh leaves add the best flavor! I do not recommend using dried mint in this recipe.
- Extra virgin olive oil - choose an oil that you love the flavor of, as this makes up a good portion of the dressing.
- Lemon juice - I always recommend fresh squeezed for the best flavor!
- Red wine vinegar
- Garlic - freshly crushed cloves give the perfect bite to the dressing.
- Dried oregano
- Black pepper
Step by step instructions
- Mix the dressing by whisking all of the ingredients together in a small bowl.
- Toss the cucumber, bell pepper, cherry tomatoes, kalamata olives and red onions with the salad dressing.
- Once the veggies are coated with the dressing spread the salad out on a serving dish, or divide between large bowls and garnish with the feta, mint, and freshly cracked black pepper.
Frequently asked questions
- Can you make a vegan greek salad? Yes, simply omit the feta cheese to make this recipe vegan.
- Does Greek salad contain lettuce? No, a traditional Greek salad does not contain lettuce, or any other leafy greens. It's made with a base of cucumbers and tomatoes.
- Do you need to peel the cucumbers for a Greek salad? No. The skin can be left on to add wonderful texture and color. However, if you prefer, you may peel the cucumbers before chopping them for the salad.
- Can you make a Greek salad without cucumber? Yes, if you're not a fan of cucumbers, simply double up on the tomatoes in this Greek salad. You could also substitute in zucchini, instead of cucumber.
- How long will the salad last in the fridge? Without the dressing, it will last up to 3 days. Once tossed with the dressing, it should be eaten within 24 hours.
- Is Greek salad keto? All of the Greek salad ingredients are keto-friendly but do still contain some carbs. Eat this salad in moderation if you are on a keto diet.
Ways to add protein
- For a plant based protein, add chickpeas, quinoa or tofu.
- Adding ½ cup chickpeas to each bowl will add 5 grams of protein to each serving of salad, for a total of 12 grams of protein per serving. The chickpeas can be drained and rinsed from a can and added directly to the salad with the cucumber, bell pepper and tomatoes.
- Adding ½ cup cooked quinoa to each serving of salad will add 4 grams of protein, for a total of 11 grams of protein per serving. Follow this guide for how to cook quinoa 3 ways, then toss the cooked quinoa in with the cucumber, bell pepper and tomatoes.
- Adding ½ cup cooked tofu to each serving of salad will add 10 grams of protein, for a total of 17 grams of protein per serving. Follow this Buffalo Tofu Salad recipe for how to prepare and bake tofu in the oven. Once the tofu is prepared, instead of tossing it with buffalo sauce, simply toss it on top of this salad with the feta cheese.
- For a meat based protein, add chicken.
- Adding 4 ounces of cooked boneless, skinless chicken breasts to each serving of salad will add 26 grams of protein per serving. Try the marinated grilled chicken from this recipe for Greek Chicken Quinoa Bowls. It's delicious and will add great flavor on top of this salad!
How to meal prep it
- To prep ahead: make the dressing and wash and cut the veggies.
- For storage: seal the dressing in 4 small airtight containers and keep it in the refrigerator for up to 5 days. Divide the chopped veggies between 4 airtight containers and refrigerate for up to 3 days.
- To serve: toss the veggies with the dressing, then add the feta and mint.
More salad recipes
Whether you're looking for side salads or entree salads, these recipes will have you craving a salad at every meal!
- Buffalo Tempeh Salad
- Chicken Shawarma Salad
- Kale Sweet Potato Salad
- Vegan Buffalo Cauliflower Salad
- Kale Beet Salad
- Veggie Fajita Salad
- Vegan Cobb Salad
Cucumber Greek Salad
Greek Salad Dressing
- ¼ cup olive oil
- ¼ cup fresh squeezed lemon juice
- 1 teaspoon red wine vinegar
- 3 cloves garlic crushed
- 1 tablespoon fresh mint leaves chopped
- ½ tablespoon dried oregano
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 english cucumber halved and thinly sliced into half moons
- 1 green bell pepper cut into 1 inch cubes
- 2 cups cherry tomatoes halved
- ½ cup pitted Kalamata olives
- ½ cup red onion thinly sliced
- 5 ounce block feta cheese sliced into ½ inch cubes
- ¼ cup fresh mint leaves
- fresh cracked black pepper
- Add all of the ingredients for the Greek salad dressing to a small bowl and whisk together.
- In a large bowl, toss the cucumber, bell pepper, cherry tomatoes, kalamata olives and red onions with the salad dressing.
- Spread the salad out in a large bowl or on a large rimmed plate.
- Add the cubes of feta cheese and fresh mint leaves.
- Finish with a little fresh cracked black pepper on top and serve.
- To add plant based protein to the salad, add chickpeas, quinoa or tofu. To add meat based protein, add grilled boneless, skinless chicken breasts.
- Without the dressing, this salad will last up to 3 days in the refrigerator. Once tossed with the dressing, it should be eaten within 24 hours.
- To make this salad vegan, simply omit the feta cheese.