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Greek cucumber salad combines in-season cucumbers, fresh dill, red onions, red wine vinegar, and feta for a flavor-packed side dish that you’ll want to eat all summer long!
Greek Cucumber Salad
I LOVE a good salad, but they often don’t hold up well to being made ahead of time – which can be tough when you’re looking for something to meal prep or make in advance for a party. That’s where what I like to call “refrigerator salads” come in. Unlike your typical leafy salad, these salads contain sturdy vegetables, like this one with cruciferous greens, this healing salad with a cabbage base, or, of course, this Greek cucumber salad that actually gets better with time!
We decided to give the classic cucumber salad a Greek twist, because we just love Greek flavors. In this salad you’ll get refreshing cucumber, tangy red wine vinegar, a little bit of bite from the red onions and garlic, saltiness from the feta cheese, and fresh dill. Hello, flavor!
What is the best type cucumber to use for this salad?
We used regular seedless cucumbers to make this salad and found that they worked beautifully. You’ll find the best cucumbers when they are in season from May through August. Look for dark green, firm cucumbers that don’t have any yellow spots or soft spots – as these can indicate that the cucumber is over-ripe.
How to Make Greek Cucumber Salad
This Greek cucumber salad is SUPER easy to make with just a few simple steps.
- Dice the veggies. First, you’ll peel alternating strips on the cucumbers, then slice them in half lengthwise and cut them into thin half rounds. Once you’ve finished cutting up your cucumbers, thinly slice the red onion, mince the garlic, and chop the dill. Then you’ll add it all to a bowl!
- Make the vinaigrette. There are many variations of cucumber salad out there, and most include some kind of tangy dressing. For this Greek version, we decided to use red wine vinegar and lemon juice as the base of our dressing. The red wine has a strong flavor that gives the salad a great kick, and as the onions marinate in it they will begin to soften and lose some of their bite. To make the vinaigrette, you’ll simply whisk together lemon juice, vinegar, and a good quality extra virgin olive oil until it is well-combined.
- Toss it all together. Add the feta and salt to a bowl with your veggies, then pour over the dressing and toss it all together. You can either eat it immediately or store it for later!
What are some other variations on this recipe?
This recipe is really delicious as written, but there are definitely some yummy additions you could make if you want to! Here’s what we think would be especially delicious:
- Add tomatoes – cut a garden tomato into wedges and toss that in the mix!
- Add bell peppers – thinly slice a red bell pepper and add that alongside the cucumbers.
- Play with the herbs – feel free to swap the dill for any other herb you love. Fresh basil, mint, and tarragon would all be really delicious.
- Add some carbs – if you want to up the carb content, add a chilled pasta (rotini would be amazing) or roast quartered baby Yukon gold potatoes, chill them, and toss them in too!
How long does it last?
This salad holds up well in the fridge and can keep for 5-6 days. If you can, I’d recommend letting it sit for at least an hour before serving so that the vegetables are able to absorb the flavors from the dressing. Also note that over time the veggies will soften a bit, but are still delicious and fine to eat!
- Add the cucumbers, red onion, minced garlic, dill, feta, and sea salt to a large bowl.
- Add the red wine vinegar, lemon juice, and extra virgin olive oil to a small bowl and whisk to combine.
- Pour the dressing over the cucumber salad and toss to coat. Eat immediately or store in the refrigerator for up to 5 days.