How To You Make Greek Cucumber Salad

Greek Cucumber Salad

Greek Cucumber Salad is a delightful and healthy dish that adds a burst of flavor to any meal. It's perfect for summer picnics, barbecues, or as a refreshing side dish. In this article, we will share four different recipes for making Greek Cucumber Salad, each with its unique twist.

1: Classic Greek Cucumber Salad

Ingredients

• 2 large cucumbers, thinly sliced
• 1 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cucumbers, red onion, cherry tomatoes, and Kalamata olives.
2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
3. Pour the dressing over the cucumber mixture and toss to coat.
4. Gently fold in the crumbled feta cheese.
5. Serve immediately or refrigerate for up to 2 hours before serving.

2: Greek Cucumber Salad with Dill

Ingredients

• 2 large cucumbers, thinly sliced
• 1/2 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup black olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried dill
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cucumbers, red onion, cherry tomatoes, and black olives.
2. In a small bowl, whisk together the olive oil, lemon juice, dried dill, salt, and pepper.
3. Pour the dressing over the cucumber mixture and toss to coat.
4. Gently fold in the crumbled feta cheese.
5. Serve immediately or refrigerate for up to 2 hours before serving.

3: Greek Cucumber Salad with Tzatziki Dressing

Ingredients

• 2 large cucumbers, thinly sliced
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup black olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/2 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon dried dill
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cucumbers, red bell pepper, red onion, cherry tomatoes, and black olives.
2. In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, dried dill, salt, and pepper.
3. Pour the dressing over the cucumber mixture and toss to coat.
4. Gently fold in the crumbled feta cheese.
5. Serve immediately or refrigerate for up to 2 hours before serving.

4: Greek Cucumber Salad with Mint

Ingredients

• 2 large cucumbers, thinly sliced
• 1/2 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup green bell pepper, thinly sliced
• 1/4 cup green olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh mint, chopped
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cucumbers, red onion, cherry tomatoes, and green bell pepper.
2. In a small bowl, whisk together the olive oil, white wine vinegar, chopped mint, salt, and pepper.
3. Pour the dressing over the cucumber mixture and toss to coat.
4. Gently fold in the crumbled feta cheese and green olives.
5. Serve immediately or refrigerate for up to 2 hours before serving.

5. Barefoot Contessa Greek Salad

Ingredients

• 3 cucumbers, unpeeled and sliced 1/4-inch thick
• 1 red bell pepper, large-diced
• 1 yellow bell pepper, large-diced
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, sliced in half-rounds
• 1/2 pound feta cheese, 1/2-inch diced (not crumbled)
• 1/2 cup pitted Kalamata olives
• 1/2 cup good olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper

Instructions

1. Place the cucumbers, peppers, tomatoes, and red onion in a large bowl.
2. For the vinaigrette, combine the olive oil, red wine vinegar, oregano, mustard, salt, and pepper in a small bowl and whisk to combine.
3. Pour the vinaigrette over the vegetables and toss gently to coat.
4. Add the feta and olives and toss lightly.
5. Serve at room temperature or chilled.

6. Creamy Greek Cucumber Salad

Ingredients

• 2 large cucumbers, thinly sliced
• 1/2 red onion, thinly sliced
• 1/2 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon dried dill
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cucumbers and red onion.
2. In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper.
3. Pour the dressing over the cucumber mixture and toss to coat.
4. Serve immediately or refrigerate for up to 2 hours before serving.

7. Cucumber Salad with Greek Yogurt

Ingredients

• 2 large cucumbers, thinly sliced
• 1/2 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup black olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/2 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon dried dill
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cucumbers, red onion, cherry tomatoes, and black olives.
2. In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, dried dill, salt, and pepper.
3. Pour the dressing over the cucumber mixture and toss to coat.
4. Gently fold in the crumbled feta cheese.
5. Serve immediately or refrigerate for up to 2 hours before serving.