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Greek Cucumber Salad

A refreshing Greek cucumber salad made with crunchy cucumbers, juicy cherry tomatoes, creamy feta, and olives, perfect for gatherings or light summer meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Greek, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large cucumbers, diced Fresh cucumbers are best for crunch.
  • 1 cup cherry tomatoes, halved Use ripe cherry tomatoes for sweetness.
  • 1/2 cup red onion, thinly sliced Red onions add a milder flavor.
  • 1/2 cup feta cheese, crumbled Feta adds a savory zing.
  • 1/4 cup black olives, pitted and sliced Brings a salty depth to the salad.
Dressing Ingredients
  • 2 tablespoons olive oil Extra virgin olive oil is recommended.
  • 1 tablespoon red wine vinegar Non-alcoholic substitute can be lemon juice.
  • 1 teaspoon dried oregano Enhances the Mediterranean flavor.
  • to taste salt and pepper Be cautious with salt due to feta and olives.

Method
 

Preparation
  1. Wash your vegetables thoroughly.
  2. Dice the cucumbers, halve the cherry tomatoes, and slice the red onion thinly. Set aside.
Mixing the Salad
  1. In a large mixing bowl, combine the diced cucumbers, halved cherry tomatoes, and sliced onions.
  2. Gently fold in the sliced black olives and crumbled feta cheese.
Dressing
  1. In a small bowl, whisk together olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and pepper.
Combine and Chill
  1. Pour the dressing over the salad mixture and toss gently until well coated.
  2. Let the salad chill in the refrigerator for about 10 minutes before serving.

Notes

For the best flavor, prepare just before serving. Store leftovers in an airtight container in the refrigerator for 2-3 days. Serve cold; reheating is not recommended.