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This Greek cucumber salad is simple and packed with fresh, vibrant flavors. It’s perfect served as a light lunch or dinner or as a side dish. Try it with roasted fish, seafood, chicken, or any Greek dish!
Simple and flavorful
This salad is the perfect example of the saying “less is more.” It’s made only with cucumbers, tomatoes, peppers, feta, and olives. Even the dressing is incredibly simple with olive oil, red wine vinegar, and fresh oregano. Despite the very few ingredients, the salad is full of flavor and is one of my all-time favorites!
A classic
Greek salad is very popular and makes a great side for many different dishes. I like to serve it alone as a light lunch, but it’s great served as a side with fish or seafood during the summer. I kept this salad very cucumber-focused, but a classic Greek salad also has red onion which I left out but you can add some for extra flavor and crunch!
Summer favorite
Because this salad relies on the three vegetables for most of its flavor, it tastes best in summer when everything is in season. Juicy tomatoes, ripe fresh cucumbers, and peppers really make this salad shine.
Attrezzature
- Mandoline (optional, for slicing cucumbers thinly and evenly)
Ingredients
- 1 nr cucumber thinly sliced or chopped
- 4 - 5 nr medium tomatoes sliced or quartered
- 1 - 2 nr green peppers seeded and chopped or sliced
- 1 cup olives pitted whole or chopped
- 400 g feta cheese cut into thin cubes
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Vinegar from red wine
- 1 tablespoon Finely chopped fresh oregano or 1-2 teaspoons of dried oregano
- ¼ teaspoon Black pepper freshly ground (to taste)
Instructions
- Layer the salad on a large serving platter or toss everything together in a large salad bowl.
- Depending on how you serve it, cut the vegetables accordingly. Usually, I cut everything if the salad is served in layers on a plate and chop if in a bowl.
- Layer the cucumber, tomatoes, peppers, olives, and feta cheese on a plate or add everything into a bowl.
- In a separate bowl or jar, whisk together olive oil, red wine vinegar, chopped fresh oregano, and black pepper.
- I do not add salt to the dressing because both olives and feta are quite salty.
- Pour the dressing over the salad and serve.
