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Healthy Greek Cucumber Salad

Healthy Greek cucumber salad with juicy diced cucumber, cherry tomatoes, Kalamata olives, and crumbled feta in a bright lemon-herb dressing. Quick to assemble, then marinated for 30 minutes so the flavors meld and everything stays crisp for a chilled Mediterranean salad.
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Prep Time 15 minutes
marinating 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek
Calories: 402
Ingredients Method Notes

Ingredients
  

cucumbers
  • 3 cucumbers, diced
cherry tomatoes
  • 2 cup cherry tomatoes, halved
red onion
  • 0.5 red onion, thinly sliced
Kalamata olives
  • 1 cup Kalamata olives, pitted
feta cheese
  • 1 cup feta cheese, crumbled
olive oil
  • 0.25 cup olive oil
lemon juice
  • 2 tbsp lemon juice
red wine vinegar
  • 1 tbsp red wine vinegar
dried oregano
  • 1 tsp dried oregano
salt
  • 0.25 tsp salt and pepper to taste

Method
 

Assemble the salad
  1. Combine cucumbers, cherry tomatoes, red onion, Kalamata olives, and feta cheese in a bowl, making sure the ingredients are evenly distributed. Visual cue: you should see alternating layers of green cucumber, red tomato, and white feta.
Make the lemon-herb dressing
  1. Whisk olive oil, lemon juice, red wine vinegar, dried oregano, and salt and pepper to taste together until the dressing looks glossy and uniform. Visual cue: the oregano should be suspended and not clump at the bottom.
Marinate and serve
  1. Pour the dressing over the salad and toss gently to coat all the cucumber and tomato pieces. Visual cue: the salad should look lightly shiny rather than dry.
  2. Let the salad marinate for 30 minutes at cool room temperature, uncovered or loosely covered if needed, to help flavors soak in. Visual cue: tomato juices will slightly soften the surface and create a light dressing sheen.
  3. Toss again and serve chilled to keep the cucumbers crisp. Visual cue: the salad should look fresh and cold with feta still mostly intact.

Notes

Pro tip: salt the cucumbers lightly for 5 minutes before assembling, then drain excess moisture to keep the salad crisp, and still follow the 30-minute marinade. Store covered in the refrigerator for up to 3 days; the cucumbers may soften slightly. Freezing is not recommended because cucumbers and feta change texture. For a dairy-light swap, use reduced-fat feta or omit half the feta for a lighter option while keeping the lemon-herb dressing.