Greek Inspired Cucumber Salad

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Greek Inspired Cucumber Salad combines crunchy cucumbers with juicy tomatoes for a refreshing, tangy side dish that you’ll be serving up all summer long.

Landscape phot of Greek Cucumber Salad in a white bowl with a second bowl on a wood cutting board blurred in the background.

Talk about an easy summer salad. All that’s required is whisking together the dressing, chopping the veggies, then folding everything together. It really doesn’t get any better than this for beating the summer heat. Yep, I’m addicted to the flavors and textures in Cucumber Salad.

This is the perfect side dish for all your summer grilling recipes. Yep, that includes chicken, pork, steak, burgers—you can serve this salad with anything that comes off your grill. It’s also delicious as a light lunch. Trust me, I took it to work for lunch all week!

You’ll love the tangy, zesty dressing that combines fresh lemon and Greek yogurt plus the bright aroma that the fresh dill adds. Kalamata olives and feta cheese add a salty note and those Mediterranean flavors we love.

While I’m not claiming this is an “authentic” Greek Salad, I do believe the Greek inspired flavors will definitely have you craving this refreshing salad all summer long.

Close up of Greek Inspired Cucumber Salad with partial second bowl next to chopped cucumber, tomato, and dill, blurred in background.

FAQS

What are the best cucumbers to use for cucumber salad?

I like to use Persian or English Cucumbers for this recipe as there is no need to seed or peel. Garden variety cucumbers should be peeled, then sliced in half lengthwise and de-seeded for this recipe.

Does Greek Salad have lettuce in it?

Traditionally, no. While many American restaurants have Greek Salads on the menu that do contain lettuce, a traditional Greek Salad does not contain lettuce and allows the cucumbers and tomatoes to be the stars of the show.

HOW TO PREPARE GREEK INSPIRED CUCUMBER SALAD:

To prepare the dressing, simply add the Greek yogurt, honey, vinegar, minced garlic, salt and pepper to a medium sized bowl. Finely chop the dill, and add to the bowl. Finally, zest the lemon over the bowl, then cut the lemon in half. Squeeze the lemon to release the juice into the bowl. Whisk together all the ingredients until smooth. Set aside.
Next, slice the ends off the cucumber, then slice in half lengthwise, and cut into quarter-inch half moons. Slice the grape tomatoes in half lengthwise, and chop the green onion into quarter-inch pieces. Add the veggies to a large mixing bowl.
Remove the pits from the olives (if present), then slice in half, and add to the bowl with the veggies. Crumble the feta cheese and add to the same bowl.
Add the prepared dressing to the bowl of veggies, and carefully fold all the ingredients together, making sure to thoroughly mix them.
For the best flavor, refrigerate for at least thirty minutes before serving. Give the salad another stir just before serving.
Note: You will notice extra liquid that accumulates after refrigeration. This is normal, as the tomatoes and cucumbers will give off some liquid as they sit. Simply drain off excess liquid before serving.

Dressing ingredients: Greek yogurt, chopped dill, lemon juice, vinegar, honey, salt and pepper in a stainless steel bowl.

Dressing ingredients whisked together in a stainless steel bowl.

SERVING SUGGESTIONS FOR GREEK INSPIRED CUCUMBER SALAD:

Green peppers are often included in Greek salads. Add some if you like them and have them on hand.
You could also substitute a more traditional red onion for the green onion that I included.
You will enjoy serving this salad with Smoked Lemon Rosemary Chicken, Smoked Pork Loin, or Grilled Garlic Sage Chicken Thighs.

Greek Inspired Cucumber Salad in a white bowl with a second bowl and cucumbers and tomatoes blurred in the background.

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RECIPE NOTES:

For a vegan version of this cucumber salad, simply substitute a vegan Greek yogurt, vegan feta, and use agave nectar instead of honey.
I zest my lemon, then slice it in half, and simply squeeze each half over the bowl with a lemon juicer.

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OTHER SALADS YOU MIGHT LIKE:

Mediterranean Chickpea Salad

Mediterranean Three Bean Salad

Greek Lentil Salad

Greek Inspired Cucumber Salad

Yield: 4 servings

Prep Time: 20 minutes

Additional Time: 30 minutes

Total Time: 50 minutes

Greek Inspired Cucumber Salad combines crunchy cucumbers with juicy tomatoes for a refreshing, tangy side dish that you’ll be serving up all summer long.

Ingredients

For the Dressing

½ cup Greek yogurt
2 teaspoons honey
1 tablespoon white wine vinegar
2 cloves minced garlic
¼ cup fresh dill, finely chopped
½ teaspoon Himalayan pink salt
½ teaspoon black pepper
1 lemon, zested and juiced

For the Salad:

3 cups chopped cucumber, approximately 2 cucumbers depending on size
1 ½ cups halved grape tomatoes
½ cup chopped green onion
⅓ cup crumbled feta cheese
⅓ cup chopped Kalamata olives

Instructions

To prepare the dressing, simply add the Greek yogurt, honey, vinegar, minced garlic, salt, and pepper to a medium sized bowl. Finely chop the dill, and add to the bowl. Finally, zest the lemon over the bowl, then cut the lemon in half. Squeeze the lemon to release the juice into the bowl. Whisk together all the ingredients until smooth. Set aside.
Next, slice the ends off the cucumber, then slice in half lengthwise, and cut into quarter-inch half moons. Slice the grape tomatoes in half lengthwise, and chop the green onion into quarter-inch pieces. Add the veggies to a large mixing bowl.
Remove the pits from the olives (if present), then slice in half, and add to the bowl with the veggies. Crumble the feta cheese and add to the same bowl.
Add the prepared dressing to the bowl of veggies, and carefully fold all the ingredients together, making sure to thoroughly mix them.
For the best flavor, refrigerate for at least thirty minutes before serving. Give the salad another stir just before serving.
Note: You will notice extra liquid that accumulates after refrigeration. This is normal, as the tomatoes and cucumbers will give off some liquid as they sit. Simply drain off excess liquid before serving.

Notes

I like to use Persian or English Cucumbers for this recipe as there is no need to seed or peel. Garden variety cucumbers should be peeled, then sliced in half lengthwise and de-seeded for this recipe.
Green peppers are often included in Greek salads. Add some if you like them and have them on hand.
You could also substitute a more traditional red onion for the green onion that I included.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 129Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 12mgSodium 396mgCarbohydrates 15gFiber 3gSugar 9gProtein 7g

Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.