Greek Cucumber Salad with Feta and Lemon Vinaigrette Recipe
A refreshing Greek Cucumber Salad featuring chopped cucumbers, tomatoes, red onions, and black olives tossed in a zesty Greek lemon vinaigrette and topped with crumbled feta cheese. Perfect as a light and flavorful summer side dish with vibrant Mediterranean flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 2 cucumbers
- 4 roma tomatoes
- ~1 cup sliced red onions
- 1/2 cup crumbled feta
- 1/2 cup black olives, drained and halved
Greek Lemon Vinaigrette
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tsp dried oregano
- 2 tsp pure maple syrup or honey
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the Vinaigrette: In a small bowl, combine olive oil, lemon juice, dried oregano, maple syrup or honey, minced garlic, salt, and black pepper. Mix thoroughly until well blended to create a zesty Greek lemon vinaigrette.
- Chop the Vegetables: Slice the cucumbers, roma tomatoes, and red onions into bite-sized pieces. Drain the black olives and slice them in halves to prepare all the salad components.
- Toss the Salad: In a large bowl, combine the sliced cucumbers, tomatoes, red onions, and black olives. Drizzle with the prepared vinaigrette and toss gently to make sure everything is evenly coated.
- Add Feta and Serve: Sprinkle the crumbled feta cheese on top of the salad as a finishing touch. Serve immediately and enjoy the fresh, vibrant flavors.
Notes
- Use fresh lemons for the vinaigrette to maximize brightness of flavor.
- Adjust sweetness in vinaigrette with more or less maple syrup/honey according to taste.
- For a dairy-free version, omit feta or substitute with vegan cheese.
- This salad is best served fresh to keep cucumbers crisp.
- Can be refrigerated for up to 2 hours before serving but may lose some texture.
