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Greek Salad with Cucumber in white oval dish.
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5 from 6 votes

Cucumber Greek Salad

Garden-fresh cucumbers, tomatoes, red onion, fresh basil, and kalamata olives are tossed with a house made Greek dressing. Salty feta cheese brings a nice tang to the salad making this a bright and flavorful Summer salad or side dish.
Prep Time10 mins
1 hr
Total Time1 hr 10 mins
Course: Salad
Cuisine: Greek
Keyword: Cucumber salad, Greek Cucumber Salad, Greek Salad
Servings: 6 servings
Calories: 255cal
Cost: $6


  • 4 garden fresh cucumbers 4 cups *your choice of variety
  • 2 large tomatoes on the vine
  • 1/2 cup Kalamata olives pitted
  • 1 small red onion sliced into thin rings
  • 1/2 cup fresh feta crumbled

Greek House Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup champagne vinegar
  • 2 tbsps. fresh basil sliced thin
  • 6 whole garlic cloves crushed
  • 1/4 tsp. kosher salt
  • 1/2 tsp. dried thyme


  • Wash and dry all your fruits and veggies.
  • Slice cucumbers (peel on) into 1/4" discs.
  • Slice tomatoes into small wedges,
  • Peel and slice onion into thin rings.
  • Crumble feta (if applicable)
  • Toss all veggies and cheese together in a serving dish; set aside.


  • Add garlic cloves to your garlic press until each is finished being pressed.
  • Add garlic, salt, thyme, and fresh basil to a medium bowl. Pour in the oil, and vinegar.
  • Whisk all ingredients together and pour over the veggies.
  • Toss Greek Cucumber Salad and chill for at least 1 hour before serving.


Nutritional values may differ and are meant to be a guide. 
You can make this salad 24 hours before serving. If you store this recipe correctly, you can get 3 days out of it. You might even be able to get more, but ours goes so quickly because it is delicious!


Serving: 1serving | Calories: 255cal | Carbohydrates: 10g | Protein: 4g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 403mg | Potassium: 465mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1006IU | Vitamin C: 17mg | Calcium: 116mg | Iron: 1mg