Greek Cucumber Salad

5 from 13 votes

This colorful & delicious Greek cucumber salad features fresh veggies, creamy feta, and a perfectly tangy dressing made with hummus! Enjoy it as a side dish or as an entree!

Prep Time10

Total Time10

Course: Main Dish, Side Dish

Cuisine: Greek

Servings: servings

Calories: 240kcal

Author: Nena Sterner

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.

Nutrition