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This Greek Cucumber Salad recipe is made with cucumber, cherry tomatoes, red onion, kalamata olives, Feta cheese and fresh mint all tossed with our favorite red wine vinaigrette.

A white bowl filled with Greek Cucumber Salad. A serving spoon with a wooden handle rests in the bowl.

Greek tomato cucumber salad  is a simple dish to serve as a side with grilled chicken or fish, and it’s also a really great dish to take to potlucks and backyard barbecues.

A white bowl filled with chopped tomatoes, olives, vegetables and onions. A small glass is filled with dressing sits next to the bowl.

This easy Greek cucumber tomato salad recipe comes together in a pinch. To make it, we start out by whisking together the ingredients for the dressing. Then add the sliced cucumber, tomatoes, onion, olives, Feta and mint to your favorite salad bowl and toss it all together with our favorite red wine vinaigrette.   

Easy Greek Cucumber Salad Recipe

  • Cucumber.  We use unpeeled English cucumber for this recipe. English cucumbers are light tasting and crispy and they have few seeds and a delicate skin. If you use garden cucumbers, you’ll need to peel them and remove the seeds.
  • Tomatoes. We used cherry tomatoes (sliced in half) for this recipe, but you can also use Roma tomatoes cut in quarters.
  • Onions.  We use red onions for this salad which adds a lot of flavor to the mix. To mellow the onion flavor, just soak the slices of onion in a small bowl filled with water for about 20 minutes. Be sure to pat the onion sliced dry before adding them to the salad.
  • Olives. Kalamata olives add a nice flavor to the salad.
  • Cheese. We sprinkle in crumbled Feta cheese to the mix.
  • Mint.  Fresh mint adds a refreshing pop of flavor. You can also use a mix of fresh basil and parsley if you like, but I really love the flavor of fresh mint in this salad!
  • Dressing.  The dressing for this cucumber tomato salad is a delicious homemade red wine vinaigrette that’s quick and easy to make. It’s a family favorite!

Find printable recipe with the measurements below.

A white bowl filled with tomatoes, olives, sliced onion and vegetables. A small glass filled with dressing sits next to the bowl.

How To Make Cucumber Greek Salad

  1. Make Dressing.  Whisk together the ingredients in a bowl or add the ingredients to a mason jar, seal the lid and shake well. You can also add the ingredients to a blender and blend until smooth. 
  2. Prep ingredients.  Rinse unpeeled cucumber under cold water. Take a fork and lightly run it lengthwise along the cucumber skin to lightly score it. This will help the cucumber to absorb more of the delicious dressing. After you’ve scored the cucumber, cut into slices and then into quarters.  Slice the cherry tomatoes in half, and peel and slice the red onion into thin slices, and toss in the bowl with the cucumber and tomatoes.
  3. Toss. Pour vinaigrette over the ingredients and toss. Sprinkle in the Feta cheese and finely chopped mint and toss again. Season with salt and freshly cracked black pepper.

For The Red Wine Vinaigrette

Store dressing in an air-tight container (like a mason jar) in the refrigerator. If properly store, the dressing should last up to one week. You may need to let the dressing sit out at room temperature for a few minutes before using because the olive oil can solidify a bit in the refrigerator.

  • Red Wine Vinegar
  • Light Olive Oil
  • Mustard
  • Garlic
  • Parmesan Cheese
  • Seasoning

A white bowl filled with Greek Cucumber Salad tossed in dressing. A small glass filled with dressing sits next to the bowl.

Choosing The Best Cucumbers For Salads

When choosing the best cucumbers to use for cucumber salads, you want to look for firm English cucumbers that are free of soft spots, cracks or withered and shriveled ends, and the skin should be a rich green rather than a pale green. Always remove the plastic that the cucumbers are wrapped in and then rinse well under cold water to remove any dirt and debris before slicing. If using garden cucumbers, you’ll need to peel and scrape away the seeds before slicing them because the skins are a little thick and bitter tasting and the seeds are bitter tasting as well. English cucumbers are crispier and they have a light refreshing taste making them the best cucumber to use for salads.

  • American. The typical cucumbers found in the grocery stores are American cucumbers (also called slicing cucumber and garden cucumber). They have a thicker and darker green skin which is bitter tasting. They have a softer texture flesh with many large seeds that can give the flesh a slightly bitter taste. It’s best to peel them and scrape away the seeds before consuming.
  • English. English cucumbers are also called hothouse, greenhouse, seedless, burpless and European cucumbers. They are long with dark green skins that have distinct ridges running lengthwise. They have tiny seeds so the  flesh (and skin) don’t taste bitter like the garden cucumber does.  
  • Persian. Persian cucumbers are similar to English hothouse cucumbers in taste and texture, but they’re about half the size. Both of them are crunchy, have thin skins, few seeds and they are mild tasting. Neither of them need to be peeled before consuming.

Do Cucumbers Have To Be Peeled? 

There is no need to peel English or Persian cucumbers because their skins are thin and crispy. Garden (American) cucumbers should be peeled and deseeded before adding them to salads since the skin is thick and bitter tasting and the seeds are bitter tasting as well.

A white bowl filled with Greek Cucumber Salad tossed in vinaigrette.

Looking For More Easy Salad Recipes?

A white bowl filled with Greek Cucumber Salad tossed in dressing. A serving spoon with a wooden handle rests in the bowl.
Yield: 6 servings

Greek Cucumber Salad

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

This Greek Cucumber Salad recipe is a quick toss of cucumber, cherry tomatoes, red onion, kalamata olives, Feta cheese and fresh mint with our favorite red wine vinaigrette.

Ingredients

  • 4 cups English cucumber, sliced and quartered
  • 1 cup Cherry tomatoes
  • 1 cup Kalamata olives
  • 1/3 cup Red Onion, sliced
  • 1/3 cup Feta cheese
  • 2-3 tablespoons Fresh mint, chopped
  • 1/2 teaspoon dried oregano

For the Red Wine Vinaigrette

  • 1/4 cup red wine vinegar
  • 1 garlic clove, smashed and chopped
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon dried Italian herbs
  • 1/8 teaspoon red pepper flakes
  • 2 teaspoons Dijon mustard
  • 1/4 cup Parmesan cheese, finely grated
  • 1 cup light olive oil
  • Pinch of salt and pepper to tast

Instructions

  1. Whisk together the ingredients for the dressing, or add the ingredients to a mason jar, seal the lid and shake well.
  2. Add the sliced cucumbers, tomatoes, onion and kalamata olives to a mixing bowl and toss.
  3. Pour vinaigrette over the ingredients and toss.
  4. Sprinkle in the Feta cheese, finely chopped mint leaves and dried oregano and toss again. Season with salt and freshly cracked black pepper.
  5. Store leftovers in an airtight contain in the refrigerator. If properly stored, the salad should last 2-3 days.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 430Total Fat: 44gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 11mgSodium: 352mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 4g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.

© Deborah @The Harvest Kitchen
Cuisine: Mediterranean / Category: Salads