This Greek cucumber salad is as delicious as it is colorful! This super simple recipe features fresh veggies, creamy feta, and a perfectly tangy dressing made with hummus!
I will not shut up about this dressing! It's light, creamy, beautifully acidic, and so much better than the average salad dressing! I honestly put it on all kinds of salads, but it works best with this Greek cucumber salad, hands-down!
As for the salad itself, I can't get enough of it either! There are so many different textures and flavors at play, and they all come together to make a perfectly balanced bowl that's vibrant and satisfying.
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🧐 Why This Recipe Works
- This Greek cucumber salad recipe is quick and easy to make with minimal prep time.
- You can enjoy this filling salad as a meal or as an easy side dish.
- Make this salad in advance - just keep the dressing in a separate container until you're ready to eat!
- This salad can be kept in the fridge in an airtight container for 2-3 days.
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Arugula: Or any leafy green you prefer especially romaine.
- Cucumbers: Persian or English cucumbers work best, but any kind will do!
- Grape tomatoes: Feel free to use cherry tomatoes or whatever tomatoes you have on-hand.
- Kalamata olives: Black or green olives are also fine.
- Feta cheese: Goat cheese or mozzarella would also be great!
- Red wine vinegar: Can be subbed with white wine vinegar.
- Fresh herbs: Fresh dill and fresh mint are ideal, but I used freeze-dried herbs which are fine too! You can also play around with fresh basil and garlic if you want even more flavor.
- Hummus: If you're not a hummus fan, you can make this Greek salad dressing with Dijon mustard and dried oregano instead!
*See recipe card for full list of ingredients
🥗 How To Make Greek Cucumber Salad
Step 1: In a large bowl, layer a bed of arugula and then top with chopped cucumber, halved grape tomatoes, slivered red onion, sliced kalamata olives, and crumbled feta cheese.
Step 2: To make the dressing, add hummus, olive oil, fresh lemon juice, red wine vinegar, dill weed, and crushed mint to a small bowl. Whisk to emulsify, then season with salt and pepper to taste.
Step 3: Drizzle dressing over the salad, then toss to combine.
Enjoy!
🤷🏻♀️ FAQs
Typically, a Greek salad will feature cucumbers, tomatoes, red onions, kalamata olives, sliced feta cheese, and a dressing made of olive oil and red wine vinegar.
Traditional Greek salads typically come either with a dressing consisting of olive oil, red wine vinegar, dijon mustard, oregano, lemon juice, and salt and pepper. Other times, it's just a simple vinaigrette consisting of olive oil and red wine vinegar.
Greek salad goes great with Greek meat dishes like gyros, souvlaki, or lemon chicken. But don't stop there! It's also versatile enough to serve with a grilled steak, salmon, or even a hamburger!
👩🏻🍳 Pro Tips
- Feel free to omit or add any other fresh vegetables you want.
- You can add grilled chicken to this salad to make it more substantial.
- Similar to croutons, try topping this salad with pita chips for added crunch.
- Store leftovers in the refrigerator in an airtight container for up to 2-3 days. I recommend storing the salad dressing separately and adding it right before you plan on serving the salad.
🥬 Related Recipes
If you enjoy this Greek salad recipe, you may want to try these related recipes as well!
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📖 Recipe
Greek Cucumber Salad
Ingredients
Salad
- 2 cups arugula
- 2 cups Persian cucumber (diced)
- 1 cup grape tomatoes (halved)
- ½ cup red onions (slivered)
- ½ cup kalamata olives (sliced)
- 2 oz feta cheese
Dressing
- ¼ cup hummus (recipe)
- ¼ cup olive oil
- 4 teaspoon fresh lemon juice
- 4 teaspoon red wine vinegar
- 2 teaspoon dill weed
- 2 teaspoon crushed mint
- sea salt (to taste)
- freshly grated black pepper (to taste)
Instructions
- In a large bowl, layer a bed of arugula and then top with chopped cucumber, halved grape tomatoes, slivered red onion, sliced kalamata olives, and crumbled feta cheese.
- To make the dressing, add hummus, olive oil, fresh lemon juice, red wine vinegar, dill weed, and crushed mint to a small bowl. Whisk to emulsify, then season with salt and pepper to taste.
- Drizzle dressing over the salad, then toss to combine.
Notes
- Feel free to omit or add any other fresh vegetables you want.
- You can add grilled chicken to this salad to make it more substantial.
- Similar to croutons, try topping this salad with pita chips for added crunch.
- Store leftovers in the refrigerator in an airtight container for up to 2-3 days. I recommend storing the salad dressing separately and adding it right before you plan on serving the salad.
Hilda Sterner says
Thanks, Kelly, doesn't it? I'm looking forward to doing the same! If only I had cucumbers left in my garden!
Kelly Methey says
This recipe sounds fantastic! I can’t wait to try it! Yum!!!