This Greek Cucumber & Tomato Salad Recipe Is Perfect For Summer

This Greek Cucumber & Tomato Salad recipe is perfect for a hot Summer day. This salad is made with a homemade sauce and topped with kalamata olives and feta.

It’s hot in Florida. Since we haven’t hit the Summer months yet, there are still a few nice days but pretty soon, the lows will be in the upper 70’s and the highs will be in the mid 90’s. Add in the humidity factor and you’re looking at feels like temps above 100 degrees. And that’s every day from the beginning of June until the end of September.

Having grown up in Central Florida, I figured that all of Florida was completely unbearable during the Summer months. And it pretty much is but now that I live on the East Coast of Florida pretty close to the coast, I’ve found that coastal living is a little more tolerable. The almost constant breeze helps alleviate some of the heat.

What does all of this talk of heat have to do with food? Well, we all like to make as little use of the oven as we can during the summer months. And this salad is perfect since it’s a chilled, meat free salad. No baking involved at all!

Now I have a slight love affair with all things Greek cuisine so I created this recipe with inspiration from Greek style ingredients. Cucumbers, feta, dill, mint, kalamata olives, tomatoes; you can find all of these ingredients in Greek dishes. Not only is this salad packed with nutrients from the fresh tomatoes and cucumbers, it’s a low carb. I hope you enjoy this recipe.

Recipe: Greek Cucumber & Tomato Salad

Yield: 4 servings

Prep Time: 15 minutes

Total Time: 15 minutes

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Ingredients

• 1 English cucumber, diced (about 2 C of diced cucumber)
• 2 vine tomatoes, chopped
• 1/4 C sliced kalamata olives
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp lemon juice
• 1/2 tsp dill weed
• 1 tsp chopped fresh mint leaves
• Greek seasoning, to taste
• Feta cheese (I used about 1/2 C but you can use more or less according to your preference)

Instructions

1. In a mixing bowl, combine the cucumbers, tomatoes and olives.
2. In another mixing bowl, whisk together the olive oil, vinegar, lemon juice, dill and mint. Pour over the veggies.
3. Start out with 1/2 tsp of the Greek seasoning, mix together and gradually add more until your taste preference is reached.
4. Mix in the feta cheese
5. If the mixture ends up being to watery, remove some of the liquid. The tomatoes and cucumbers will secrete water causing the mixture to become watery.

Ingredients For Greek Cucumber Salad

Here’s everything you’ll need to make this salad sing. It doesn’t take much, but the quality of each ingredient really makes a difference.

• 1 English cucumber, diced – About 2 cups once chopped. I like English cucumbers because they’re seedless and have thinner skin.
• 2 vine tomatoes, chopped – These add sweetness and hold their shape better than grape or cherry tomatoes for this recipe.
• 1/4 cup sliced kalamata olives – Salty and rich, they give the salad that unmistakable Greek character.
• 2 tablespoons olive oil – Use a good-quality extra virgin olive oil for the best flavor.
• 2 tablespoons red wine vinegar – Sharp and tangy, this balances out the richness of the feta.
• 1 teaspoon lemon juice – Just a touch to brighten everything up.
• 1/2 teaspoon dill weed – Dried is fine here. It blends well into the dressing and brings a familiar Greek flavor.
• 1 teaspoon chopped fresh mint leaves – This is the secret twist. Fresh mint adds a cooling, herby finish.
• Greek seasoning, to taste – Start small and adjust as you go. Some blends are saltier than others.
• Feta cheese, crumbled – I use about 1/2 cup, but feel free to adjust based on how much tang and creaminess you like.

If your tomatoes are extra juicy or your cucumbers are a bit watery, you might want to scoop out some of the seeds before chopping. This helps keep the salad crisp and prevents it from becoming soupy too quickly.

Step-by-Step Instructions For Greek Cucumber Salad

Follow these steps for a quick, flavorful salad that tastes like summer in a bowl.

1. Prep your vegetables. Dice the cucumber and chop the tomatoes. Add both to a medium mixing bowl, along with the sliced kalamata olives.
2. Make the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dill weed, and chopped fresh mint. This mixture should smell bright and herby.
3. Toss with the veggies. Pour the dressing over the cucumber, tomato, and olive mixture. Gently stir to coat everything evenly.
4. Season to taste. Add about 1/2 teaspoon of Greek seasoning to start. Mix well, taste, and adjust if needed.
5. Add the feta. Gently fold in your crumbled feta cheese. Be careful not to stir too much or the feta will turn creamy instead of staying in little crumbles.
6. Adjust moisture if needed. If the salad seems watery after a few minutes, just spoon out some of the extra liquid.

For best results, serve it right away or within the hour. If you’re making it ahead, wait to add the feta until just before serving.

How to Serve Greek Cucumber Salad

This salad shines in so many settings, and I love how easy it is to dress up or down depending on the occasion.

If I’m hosting a summer cookout, I’ll set it out next to grilled chicken kabobs or pork souvlaki skewers. It’s the kind of side dish that looks simple but tastes like something you’d find at a little café by the water. The cucumbers stay crisp and refreshing even on a hot day, and the feta holds its own beside smoky meats.

It’s also perfect for easy lunches. I’ll pack it in a container with some pita wedges or serve it over greens with grilled shrimp for a light salad bowl. Leftovers go great as a topping for falafel or tucked inside a wrap with hummus and sliced turkey.

Here are a few favorite ways to serve this Greek cucumber salad:

• As a side dish with grilled lamb chops or chicken souvlaki
• Spooned over warm pita or flatbread with a dollop of tzatziki
• Layered in a Mediterranean bowl with rice, roasted chickpeas, and tahini sauce
• Alongside hummus, tabbouleh, and dolmas in a mezze-style platter

However you serve it, this salad brings brightness and balance to the plate. It works as a centerpiece for a vegetarian spread or as a flavorful side to round out a heartier meal.

How To Store & Re-Use Greek Cucumber Salad Leftovers

This salad is best fresh, but you can store leftovers for later if needed. Just know that the cucumbers and tomatoes will keep releasing moisture as it sits, so it may need a quick refresh before serving again.

To store:

• Transfer the salad to an airtight container once it has fully cooled to room temperature.
• Store in the refrigerator for up to 2 days.
• Before serving, drain off any excess liquid and give it a quick toss. Add a splash of red wine vinegar or a pinch of Greek seasoning if it needs brightening up.

Leftovers can be used in all sorts of ways:

• Tuck into a sandwich or wrap with grilled meat or hummus
• Mix with cooked orzo or couscous for a quick pasta salad
• Spoon onto romaine leaves or baby spinach for a low-carb lunch
• Top a piece of grilled fish or chicken for an easy weeknight dinner

If you know you’ll have leftovers, you might want to hold off on adding the feta until the next day. It helps keep everything a little firmer and easier to re-mix.

Substitutions & Variations For Greek Cucumber Salad

One of the best things about this salad is how flexible it is. Whether you’re working with what’s in your fridge or trying to match a specific dietary need, there are easy ways to adjust the ingredients without losing that fresh, Greek flavor.

If you don’t have fresh mint, you can swap in extra dill or even fresh parsley. Mint gives it a unique flavor, but the salad still works beautifully with more traditional herbs.

To make it dairy-free or vegan, skip the feta entirely or try a plant-based feta alternative. You’ll still get plenty of flavor from the dressing and olives.

For a heartier version, add a handful of cooked chickpeas or white beans. This makes it a complete lunch all on its own.

Here are some more easy tweaks to try:

• Use cherry tomatoes instead of vine tomatoes for a sweeter bite
• Add thinly sliced red onion or green onions for extra zip
• Sprinkle in some chopped bell pepper for a little crunch
• Make it spicy with a pinch of crushed red pepper or Aleppo pepper flakes
• Swap red wine vinegar for white balsamic for a mellower dressing

The key is to taste as you go and find the balance that works for your palate.

FAQs About Greek Cucumber Salad Recipe

Here are some straightforward answers to the most common questions I receive about this Greek cucumber salad recipe.

Can I make Greek cucumber salad ahead of time?
Yes, but it’s best within a few hours of mixing. You can prep the vegetables and dressing ahead of time and store them separately in the fridge. Then toss everything together and add the feta right before serving.

What’s the best type of cucumber for Greek cucumber salad?
I prefer English cucumbers because they have thinner skin and fewer seeds. If you’re using regular slicing cucumbers, you may want to peel them and scoop out the seeds.

Is Greek cucumber salad healthy?
It’s a very healthy option, especially for a side dish. You’re getting fresh vegetables, a good source of fat from olive oil, and some protein and calcium from the feta.

What can I use instead of feta in this salad?
You can try goat cheese, crumbled queso fresco, or plain Greek yogurt. For a dairy-free option, use a vegan feta substitute or skip the cheese.

Why does my Greek cucumber salad get watery?
Cucumbers and tomatoes release water after they’re chopped. To reduce this, lightly salt the veggies before mixing or drain off extra liquid before serving.

A few more salad recipes that you may enjoy:

Greek Style Pasta Salad

Grilled Steak Fiesta Salad

Cranberry Mint Quinoa

What meals do you like to prepare on a hot Summer day?