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Cucumber Salad

Cucumber Salad with Greek dressing brings crisp, salted cucumber slices together with halved cherry tomatoes, Kalamata olives, feta, and fresh mint and parsley. Tossed with a tangy red wine vinegar olive oil dressing, then chilled briefly for bright, refreshing flavor.
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Prep Time 20 minutes
chill 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Greek
Calories: 130
Ingredients Method Notes

Ingredients
  

Salad
  • 3 English cucumbers thinly sliced
  • 1 cup cherry tomatoes halved
  • 0.5 cup Kalamata olives halved
  • 0.5 cup feta cheese crumbled
  • 0.25 red onion thinly sliced
  • 0.25 cup fresh mint torn
  • 0.25 cup fresh flat-leaf parsley
Greek dressing
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp honey
  • 0.5 garlic clove minced
  • 0.25 salt to taste
  • 0.25 black pepper to taste

Method
 

Salt the cucumbers
  1. Thinly slice the English cucumbers, then salt lightly and drain for 10 minutes so they release excess water.
Combine the salad
  1. Combine the drained cucumbers with cherry tomatoes, Kalamata olives, feta cheese, red onion, torn fresh mint, and fresh flat-leaf parsley.
Make the dressing
  1. Whisk olive oil, red wine vinegar, dried oregano, honey, and minced garlic until evenly combined.
Dress and chill
  1. Pour the dressing over the salad and toss gently until every cucumber slice is lightly coated.
  2. Refrigerate for 15 minutes before serving to let the flavors meld.
Finish and serve
  1. Taste and adjust salt and pepper, keeping in mind feta is salty so go easy.

Notes

For the best texture, drain the salted cucumbers fully so the salad stays crisp instead of watery. Refrigerate leftovers in an airtight container up to 2 days; for longer storage, freezing is not recommended. For a dairy-reduced option, use a feta-style vegan crumble instead of feta.