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- 2 large cucumbers, diced - 1 cup cherry tomatoes, halved - 1/2 red onion, thinly sliced For this salad, pick firm cucumbers. Their crunch makes a big difference. I like using fresh cherry tomatoes, too. They add sweetness and color. Slice the red onion thinly for a milder taste. This mix brings brightness to your dish. - 1/2 cup Kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - 1/4 cup extra-virgin olive oil - 2 tablespoons red wine vinegar (or lemon juice for a non-vinegar option) Kalamata olives give a salty kick. Their rich flavor works well with the salad. Feta cheese adds creaminess and tang. Use good quality olive oil for the best taste. Red wine vinegar or lemon juice brightens the dish further. Feel free to switch the vinegar for lemon if you prefer. - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, for garnish Dried oregano is a must for that classic Greek flavor. Add salt and pepper to make everything pop. Fresh parsley adds a nice touch and color. You can find the full recipe for these ingredients in my section on step-by-step instructions. To start, you need to prepare the vegetables. First, grab your two large cucumbers. Dice them into small, even pieces. This helps them mix well with other ingredients. Next, take one cup of cherry tomatoes. Halve each tomato carefully. This step adds sweetness and color to your salad. Finally, slice half of a red onion. Thin slices will give a nice crunch and flavor. Now, let’s combine everything. In a large mixing bowl, add your diced cucumbers and halved cherry tomatoes. Then, stir in the sliced red onion and half a cup of Kalamata olives. The olives bring a briny taste that contrasts nicely with the fresh veggies. Next, we need to make the dressing. In a smaller bowl, whisk together a quarter cup of extra-virgin olive oil and two tablespoons of red wine vinegar. If you prefer, you can use lemon juice instead of vinegar. Add one teaspoon of dried oregano, and season with salt and pepper. Whisk until everything is well combined. It’s time to toss the salad! Pour the dressing over the salad ingredients. Gently toss to coat everything evenly. Be careful with the mixing, so you don’t break the veggies too much. Now, fold in one cup of crumbled feta cheese. This adds creaminess and tang. Transfer the salad to a nice serving dish. For a pop of color, garnish with freshly chopped parsley. You can serve the salad right away or chill it for 30 minutes. This resting time helps the flavors blend beautifully. For the full recipe, check the section above. Enjoy your fresh and flavorful Greek cucumber salad! To make a tasty Greek cucumber salad, start with fresh cucumbers. Look for firm, shiny cucumbers with no soft spots. Thin-skinned varieties, like Persian or English cucumbers, add a nice crunch. Next, choose ripe tomatoes. Look for bright colors and a sweet smell. The cherry tomatoes should feel slightly soft but not mushy. For feta cheese, opt for a block instead of crumbled. This way, you can crumble it yourself, keeping it fresh and flavorful. To take your salad to the next level, consider adding fresh herbs. Dill, mint, or basil work well with the flavors of cucumber and tomato. These herbs add a burst of freshness. Also, adjust the seasoning to your taste. Start with salt and pepper, then taste as you mix. If you want more tang, add a bit more vinegar or lemon juice. Just remember, balance is key. When serving your salad, think about how it looks. Use a large, shallow bowl to show off the colors. Layer the ingredients for a beautiful display. For garnishing, sprinkle fresh parsley on top just before serving. You can also add a few extra Kalamata olives for color. This small touch makes the salad look even more inviting and delicious. For the full recipe, visit the section above. Enjoy making your Greek cucumber salad! {{image_2}} You can change some ingredients in this salad without losing the flavor. If you don’t have Kalamata olives, try green olives or capers. For cheese, you can use goat cheese or leave it out for a lighter option. Adding other veggies can also bring new flavors. Consider including bell peppers, radishes, or even zucchini. These additions make your salad colorful and crunchy. You can make your dressing unique by trying different vinegars. Use balsamic or apple cider vinegar for a twist. Adding garlic gives a nice kick, while lemon zest brightens the taste. Feel free to mix herbs in your dressing, too. Fresh dill or mint can change the vibe of your salad. To make this salad vegan, skip the feta cheese. You can add avocado for creaminess instead. For gluten-free options, this salad is already safe since it does not contain gluten. If you want low-carb, focus on more cucumbers and add fewer tomatoes. These little changes can help you customize your Greek cucumber salad to fit your needs and taste! You can find the full recipe above. To keep your Greek cucumber salad fresh, store it in the fridge. Use an airtight container to seal the salad well. This helps keep out air and moisture. The salad is best when eaten within three days. For best taste, enjoy your salad in one to two days. As time goes by, the cucumbers can become soggy. Look for signs of spoilage, like off smells or slimy textures. If you see these signs, it’s best to toss the salad. You can make this salad ahead of time for easy meals. Just prepare the salad, but wait to add the dressing until you’re ready to serve. Chilling the salad for about 30 minutes makes the flavors pop. This way, you can enjoy a fresh, tasty dish without much fuss. For the full recipe, check out the details above. To boost flavor, add fresh herbs. Try dill, basil, or mint. They add a bright taste. You can also use more dried oregano. A squeeze of fresh lemon juice adds zest. Mix and taste until you find your perfect blend. Yes! You can add grilled chicken for heartiness. Shrimp is another tasty option. For a meatless choice, use chickpeas or black beans. They give protein and keep it fresh. Just mix them in before serving. For the best shape, slice cucumbers into half-moons or quarters. This makes them easy to eat. A sharp knife helps you get nice, clean cuts. You can peel them if you want a smoother texture. The goal is to keep them bite-sized. Yes, Greek Cucumber Salad is gluten-free. It contains fresh veggies, olives, and feta. Make sure any additional ingredients are also gluten-free. You can enjoy this dish worry-free if you follow this. You can keep the salad in the fridge for up to three days. Store it in an airtight container. The flavors will deepen over time, but the veggies may soften. For the best taste, eat it fresh. For the full recipe, check out the earlier section. This blog post covered how to make a Greek cucumber salad. We went through choosing fresh ingredients like cucumbers, cherry tomatoes, and feta cheese. I shared tips on preparing, mixing, and serving. We also explored ways to customize this salad, including ingredient swaps and dressing options. Remember, good ingredients and seasoning make a tasty salad. With proper storage, you can enjoy this dish for days. Now you’re ready to make a delicious Greek cucumber salad that fits your taste!

Greek Cucumber Salad

Dive into the flavors of summer with this refreshing Greek cucumber feta salad! This quick and easy recipe combines crisp cucumbers, juicy cherry tomatoes, tangy feta, and Kalamata olives, all tossed in a zesty vinaigrette. Perfect for picnics, barbecues, or a light lunch, this salad is as delicious as it is colorful. Click through to discover how to make this vibrant dish and bring a taste of Greece to your table!
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Ingredients
  

2 large cucumbers, diced

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1/2 cup Kalamata olives, pitted and halved

1 cup feta cheese, crumbled

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar (or lemon juice for a non-vinegar option)

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, for garnish

Instructions
 

In a large mixing bowl, add the diced cucumbers and halved cherry tomatoes.

    Stir in the sliced red onion and Kalamata olives.

      In a smaller bowl, whisk together the olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and pepper until well combined.

        Pour the dressing over the salad ingredients and gently toss to coat everything evenly.

          Carefully fold in the crumbled feta cheese, ensuring it doesn’t break apart too much.

            Transfer the salad to a serving dish and garnish with freshly chopped parsley for an extra burst of color and flavor.

              Serve immediately, or chill for 30 minutes to allow the flavors to mingle.

                Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4