Description
This Greek Cucumber Salad is incredibly simple and packed with bright fresh flavors. It's great served as a light lunch or dinner or as a side. Try it with roasted fish, seafood, chicken, or any Greek dishes!
Ingredients
Units
Scale
- 1 English cucumber, thinly sliced or chopped
- 4-5 medium tomatoes, sliced or quartered
- 1-2 green bell peppers, seeds removed and chopped or sliced
- 1 cup whole or chopped pitted olives (kalamata or mixed)
- 400g block feta cheese, sliced into thin blocks or cubes
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 heaping tbsp finely chopped fresh oregano (or 1-2 tsp dried oregano)
- 1/4 tsp freshly ground black pepper (or to taste)
Instructions
- You can either layer the salad on a large serving platter or mix everything together in a large salad bowl. Depending on how you serve it, chop your vegetables accordingly. I usually do slice everything if the salad is served layered on a plate and chop if it’s in a bowl.
- Layer the cucumber, tomatoes, bell peppers, olives, and feta cheese on a platter or add everything to a bowl.
- In a separate bowl or a jar, mix together olive oil, red wine vinegar, fresh oregano, and ground pepper. I don’t add salt to the dressing because both the olives and feta are quite salty.
- Pour the dressing over the salad and serve.
Notes
Storing: Store any leftovers in an airtight container in the fridge for 2-3 days. The tomatoes will release quite a bit of juice but the salad will still be good to eat.