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Now is the perfect season for a classic Greek salad. If you want a fresh, flavorful salad that’s easy to assemble and uses peak-season produce, this is it. The ingredients are simple, widely available at grocery stores and farmers markets, and combine to make a bright, satisfying dish. It’s an ideal choice for dinner, a potluck, or a picnic — it travels well and benefits from being made a little ahead of time.
The recipe here is a slight adaptation of a well-known version. I didn’t reinvent the wheel — the original balances flavors very well — but I made small changes to suit my taste. The result is straightforward, reliably delicious, and one of those salads people go back for seconds of.
I first served this at a 4th of July barbecue and it was a hit. Someone even lingered to finish the dressing from the bowl, which is always a flattering compliment. The salad’s combination of crisp vegetables, briny olives, tangy vinaigrette, and creamy feta is that irresistible.
More Cucumber Salad Ideas
If you enjoy using cucumbers in salads, try these variations for different textures and flavors:
Grilled Fattoush Salad with chickpeas and sweet peppers.
Watermelon, Peach and Cucumber Salad for a sweet, refreshing twist.
More Summer Salad Ideas
During warm months, easy salads that showcase fresh produce are the best. Here are a few favorites worth trying:
Lemony Romaine and Avocado Salad — a bright, creamy salad that pairs well with fresh peaches.
Italian Peach Panzanella — a bread salad that adds peaches and lettuce to the classic tomato-onion-bread mix.
Vegan Asparagus Salad with Potatoes and Lentils — a heartier option that can serve as a main course.
Greek Cucumber Salad — another simple, Mediterranean-inspired cucumber dish.
Traditional Greek Salad
Ingredients
Traditional Greek Salad
- 1 English cucumber
- 1 red bell pepper, chopped or orange pepper
- 1 pint cherry or grape tomatoes, halved
- 1 cup red onion, thinly sliced in half-rounds
- ½ cup pitted Kalamata olives, halved
- 1 cup crumbled feta cheese, or more to your preference
Toasted Torn Pieces of Garlic Bread, Optional
- 3 slices 1-inch thick Ciabatta or other sturdy bread
- 1 tablespoon finely chopped garlic
- ¼ cup extra-virgin olive oil
Greek Oregano Vinaigrette
- 1 teaspoon minced garlic
- 1 teaspoon fresh oregano
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup good quality red wine vinegar, I used Cabernet red wine vinegar
- ½ cup good quality extra-virgin olive oil
Instructions
Traditional Greek Salad
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Cut the cucumber in half crosswise, then halve each piece lengthwise and scoop out the seeds with a spoon to avoid excess water. Dice the cucumber into small pieces and place in a large bowl.
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Add the chopped bell pepper, halved tomatoes, thinly sliced red onion, and halved Kalamata olives. Toss gently to combine.
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Pour half of the Greek Oregano Vinaigrette over the salad and toss well. Let the salad marinate at room temperature for at least 30 minutes to allow the flavors to meld. About 15 minutes before serving, add the toasted garlic bread pieces if using, toss with the remaining vinaigrette, then add the crumbled feta and toss lightly.
Toasted Torn Pieces of Garlic Bread, Optional
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Preheat the broiler and line a baking sheet with parchment paper.
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Tear the ciabatta into bite-sized pieces and place them in a bowl. Whisk the garlic with the olive oil and pour over the bread, tossing to coat.
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Spread the coated bread on the baking sheet in a single layer (they can touch). Broil until toasted, turning as needed, about 5–10 minutes depending on piece size. Set aside.
Greek Oregano Vinaigrette
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In a medium bowl, whisk together the minced garlic, fresh oregano, dried oregano, kosher salt, black pepper, and red wine vinegar. While whisking, slowly drizzle in the olive oil until the dressing is emulsified.