Spice up your weeknight vegetables with a greek cucumber tomato salad that brings a whole new spin to healthy. Fresh cucumbers, salty feta and simple spices make this an easy supper side or quick lunch for the work week.Jump to Recipe
“Nobody’s going to eat this.” I thought as I put the cucumbers into the bowl for my Greek vegetable salad.
I was tossing it together for our weekly Sunday potluck at my in-law’s and I was sure that my family was going to balk when they saw it. “What is this??” they would ask as they poked around in the bowl.
And it did go a little like that. My brother in law asked the dreaded question but he tried it anyway.
Then family members started coming to the table with second–and third helpings. I need to have more faith in my family. They ate it so fast that not everyone got to taste it.
I have to make more. Doggone it–I have to make more of a healthy, delicious salad that’s full of flavor and so good that even picky eaters like it.
Make a batch for your crew and you’ll be saying darn too. You’ll be apologizing to the people who didn’t get any. And you’ll be promising to make more.
Ingredients you’ll need for Greek Cucumber Salad
Tips & Tricks
- Make this dish at least two hours ahead and let it sit. It doesn’t necessarily have to be in the fridge, but that’s where I keep mine. The flavor changes dramatically.
- If you aren’t a fan of onions, use a shallot or green onion tops for a more mild flavor.
- As this sits, there’s a fair amount of liquid that collects in the bottom of the bowl. Feel free to squeeze out the pulp and seeds from your tomatoes if you’d like less liquid.
It’s as easy as chop and mix!
Choose an English cucumber if you can (the long skinny ones wrapped in plastic) for fewer seeds but you can certainly just use a regular cucumber and scrape the seeds out with a spoon.
Add the feta cheese last and toss only minimally to avoid breaking it up too much.
Greek Cucumber Tomato Salad
- 2 medium cucumbers seeds removed OR 1 large seedless cucumber sliced into 1 inch pieces
- 3 Roma tomatoes diced into 1 inch pieces
- 1/3 cup red onion finely diced
- 8 Kalamata olives sliced
- 3/4 cup crumbled Feta cheese
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon each salt and pepper
- Toss the cucumbers, tomatoes, onions and olives together in a medium bowl.
- Add the olive oil, lemon juice, oregano, salt and pepper and toss well.
- Add the Feta cheese and toss gently to coat.
- Cover in plastic wrap and refrigerate or allow the salad to rest for at least 2 hours before serving.