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Greek Cucumber Salad

Greek cucumber salad combines crisp cucumber, ripe tomatoes, red onion, green bell pepper, and Kalamata olives with a tangy oregano dressing. Feta on top adds a salty, creamy finish to this no-cook side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Greek
Calories: 250
Ingredients Method Notes

Ingredients
  

For the dressing
  • 0.25 cup extra-virgin olive oil
  • 1.5 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.25 tsp kosher salt
  • 0.125 tsp freshly ground black pepper
For the salad
  • 1 cucumber medium, cut into bite-size pieces
  • 2 ripe tomatoes large, cut into bite-size pieces
  • 0.5 red onion medium, thinly sliced
  • 0.5 green bell pepper medium, thinly sliced
  • 0.5 cup pitted Kalamata olives
  • 6 oz feta cheese cut into slabs or crumbled

Method
 

Make the dressing
  1. In a large serving bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper.
Assemble the salad
  1. Add the cucumber, tomatoes, red onion, green bell pepper, and olives to the bowl.
  2. Toss gently to coat.
  3. Top with the feta.
  4. Serve.

Notes

For the crispest texture, toss the vegetables with the dressing shortly before serving. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended. For a dairy-free option, use dairy-free feta.