Greek Cucumber Salad

4.84 from 6 votes

This crisp, vibrant, and oh-so-flavorful Greek Cucumber Salad tastes like summer but offers a burst of Mediterranean sunshine on your plate all year round. Perfect on its own for a healthful lunch or on the side with any Greek or Mediterranean-inspired main!

Prep Time30

Total Time30

Course: Side Dishes - Salads

Cuisine: Greek, Mediterranean

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Dressing

1/4 cup lemon juice
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3 cloves garlic minced
1 tablespoon chopped fresh oregano or 2 teaspoons dried oregano
2 tablespoons chopped fresh parsley
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste

Salad

2 large English cucumbers quartered, seeded and cut into 1/2-inch pieces
1 small red onion thinly sliced vertically
1 cup cherry tomatoes halved
1 can (15-ounce) garbanzo beans (chickpeas) drained and rinsed
1/2 cup pitted Kalamata olives halved
4 ounces feta cheese crumbled into 1/2-inch chunks (approximately)

Instructions

Dressing

Whisk together lemon juice, vinegar, mustard, garlic, oregano, and parsley. Slowly drizzle in the olive oil, whisking constantly until the olive oil is completely blended and emulsified into the vinaigrette. Season with salt and black pepper to taste.

Salad

Combine the cucumbers, red onion, cherry tomatoes, chickpeas, and olives in a mixing bowl.
Add the dressing and stir.
Fold in the feta cheese. Season with salt and pepper and serve.

Notes

TIP:

For a decorative touch, use a vegetable peeler to “semi-peel” the cucumber, leaving some peel behind.

MAKE AHEAD:

Make the vinaigrette, cover and refrigerate. Combine the salad ingredients, leaving the feta cheese off.
When ready to serve, add the dressing, stir, then fold in the feta cheese.

Nutrition