Easy Chopped Greek Cucumber Salad with Feta and Olives
This easy chopped Greek cucumber salad with feta and olives is the kind of fresh, colourful recipe I love making when I want something simple but full of flavour. The crunchy cucumbers, sweet bell peppers, juicy tomatoes, salty Kalamata olives and creamy feta create a really satisfying mix of textures. Once everything is tossed together, the feta breaks up slightly and coats the vegetables, making every bite even better.
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A bright homemade lemon oregano Greek dressing brings the whole salad together without overpowering the fresh ingredients. This healthy Mediterranean salad is perfect for summer barbecues, potlucks, weeknight dinners or serving alongside grilled chicken, pork or fish. It is quick to prepare, easy to customize and always looks beautiful on the table.
Short Description of the Recipe
This easy chopped Greek cucumber salad with feta and olives is filled with crisp cucumbers, juicy tomatoes, colourful bell peppers, red onion, Kalamata olives and plenty of creamy feta cheese. Everything is tossed with a simple homemade lemon oregano Greek dressing that adds fresh, tangy Mediterranean flavour without covering up the taste of the vegetables.
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Why It’s Good
This salad has a great mix of crunch, saltiness and freshness. The cucumbers and peppers stay crisp, while the feta softens slightly as you toss it and coats some of the vegetables. That little bit of crumbled feta in the dressing is especially good. The Kalamata olives add a rich, briny flavour, and the tomatoes bring just enough sweetness.
It is also a quick and healthy Mediterranean cucumber salad made without lettuce, so it holds up better than many leafy salads. Just try not to add the dressing too early—the cucumbers will slowly release their juice as the salad sits.
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When to Serve It
Serve this Greek cucumber tomato salad at summer barbecues, family dinners, potlucks or casual outdoor lunches. It makes a colourful side dish for grilled chicken, pork tenderloin, fish, burgers or kebabs. I also like it with warm pita bread and hummus for a simple Mediterranean-style meal.
It is especially handy when you need a fresh side dish for a heavier dinner. Bright, crunchy and easy to make.
Tips and Tricks
- Cut the vegetables into similar-sized pieces so every spoonful of this chopped Greek cucumber saladincludes cucumber, tomato, bell pepper, feta and olives. It also makes the finished salad look much better.
- Pat the cucumbers dry after chopping. Cucumbers release quite a bit of water, especially after salt and dressing are added. A quick blot with paper towel helps prevent a watery Greek salad.
- Add the dressing shortly before serving for the crispest vegetables. The salad still tastes good after sitting, but the cucumbers and tomatoes will gradually soften.
- Let the red onion sit in the dressing for 10 minutes if you prefer a milder onion flavour. This little step takes away some of the sharp bite.
- Toss the salad gently. Feta naturally crumbles as it is mixed, and some of it will blend into the lemon oregano dressing. That is actually delicious, but vigorous mixing can make the vegetables look a little messy.
- Taste before adding extra salt. Kalamata olives and feta cheese are already salty, so the salad may need less seasoning than expected.
Ingredient Notes
- English cucumbers: English cucumbers are ideal for this Greek cucumber and tomato salad because they have thin skin, fewer seeds and a crisp texture. There is no need to peel them.
- Grape or cherry tomatoes: These tomatoes are sweet, juicy and hold their shape well. Leave smaller tomatoes whole or slice larger ones in half so they are easier to eat.
- Bell peppers: Red, orange and yellow bell peppers give the salad plenty of crunch and natural sweetness. Using several colours also makes this Mediterranean salad look especially fresh and vibrant.
- Red onion: Finely chopped red onion adds a sharp, savoury flavour. A little goes a long way. Rinsing it briefly under cold water will make it milder.
- Kalamata olives: Kalamata olives bring the classic briny flavour you expect in a traditional Greek-style salad. Check carefully for pits, even when using olives labelled as pitted.
- Feta cheese: Choose a good-quality feta with a creamy but slightly crumbly texture. Feta packed in brine usually has better flavour and moisture than very dry pre-crumbled feta.
- Lemon oregano dressing: Extra-virgin olive oil, red wine vinegar, fresh lemon juice, garlic and oregano create a bright homemade Greek salad dressing. Dijon mustard helps the oil and vinegar blend while giving the dressing a little extra body.
Variations
- Add grilled chicken: Turn this chopped Greek cucumber salad into a satisfying lunch by adding sliced grilled chicken breast.
- Add chickpeas: Stir in a drained can of chickpeas for extra protein and a hearty Mediterranean chickpea saladvariation.
- Use different olives: Replace Kalamata olives with green olives or a mixed Mediterranean olive blend. The flavour will be slightly milder.
- Add fresh herbs: Chopped parsley, dill, mint or fresh oregano adds even more fresh Mediterranean flavour.
- Make it dairy-free: Leave out the feta or use a dairy-free feta alternative. Add a few extra olives for more salty flavour.
- Add avocado: Gently fold in chopped avocado just before serving. It adds a creamy texture, but it is best eaten right away.
- Turn it into a pasta salad: Add cooked and cooled orzo or small pasta to create an easy Greek pasta salad with feta and vegetables.
Storage Tips
Store leftover Greek cucumber tomato salad in an airtight container in the refrigerator for up to 3 days. The vegetables will release liquid as they sit, especially after the salt and dressing are added. This is normal. Give the salad a gentle stir and drain off a little excess liquid before serving.
For the crispest salad, store the chopped vegetables, feta and homemade Greek salad dressing separately. Toss everything together shortly before serving. The dressing can be refrigerated in a sealed jar for up to 5 days; shake it well because the olive oil and vinegar will naturally separate.
This salad is not suitable for freezing. Cucumbers and tomatoes become soft and watery once thawed.
Easy Chopped Greek Cucumber Salad with Feta and Olives
Equipment
- Large salad bowl
- Cutting board
- Sharp chef’s knife
- Measuring cups and spoons
- Small jar with a lid or mixing bowl
- Whisk or fork
- Salad serving spoons or tongs
- Colander for rinsing the vegetables and olives
Ingredients
For the Greek Salad
- 2 English cucumbers large and chopped into bite-sized pieces
- 2 cups cherry tomatoes or grape tomatoes, left whole or halved
- 1 red bell pepper chopped
- 1 orange bell pepper chopped
- 1 yellow bell pepper chopped
- ½ red onion medium and finely chopped
- ¾ cup Kalamata olives drained
- 1 cup feta cheese crumbled
Lemon Oregano Greek Salad Dressing
- â…“ cup olive oil extra-virgin
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice fresh
- 1 garlic clove small and finely minced
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare the vegetables. Add the chopped cucumber, tomatoes, red pepper, orange pepper, yellow pepper and red onion to a large salad bowl.
- Add the Greek salad ingredients. Gently mix in the Kalamata olives and most of the crumbled feta cheese, saving a little feta for the top.
- Make the dressing. Add the olive oil, red wine vinegar, lemon juice, garlic, oregano, Dijon mustard, salt and black pepper to a small jar. Close the lid and shake until the dressing looks lightly blended.
- Dress the salad. Pour the Greek salad dressing over the vegetables and toss gently. The feta will break down slightly and coat the cucumbers and peppers, which gives the salad even more flavour.
- Serve. Sprinkle the remaining feta over the top. Serve immediately or refrigerate for about 20 minutes to let the Mediterranean flavours come together.
Notes
- Use English cucumbers for the best crisp texture in this easy chopped Greek cucumber salad. Their thin skin means peeling is not necessary.
- Chop the cucumbers, tomatoes and bell peppers into similar-sized pieces so the Greek cucumber tomato salad is easy to serve and every bite has a good mix of ingredients.
- Pat the chopped cucumbers dry before assembling the salad. This small step helps prevent the Mediterranean cucumber salad from becoming watery.
- Feta cheese and Kalamata olives are naturally salty, so taste the salad before adding extra salt to the homemade Greek salad dressing.
- Let the chopped red onion sit in the lemon oregano dressing for about 10 minutes if you prefer a milder onion flavour.
- Add the dressing shortly before serving to keep the vegetables fresh and crunchy. The salad will soften slightly as it sits.
- Toss the Greek salad with feta and olives gently so the tomatoes stay intact and the feta does not completely break apart.
- Freshly squeezed lemon juice gives the lemon oregano Greek dressing a brighter flavour than bottled lemon juice.
- Feta packed in brine usually tastes creamier and fresher than dry pre-crumbled feta, although either type will work.
- For easy meal prep, store the chopped vegetables and dressing separately, then combine them just before serving.
- This healthy Mediterranean salad pairs well with grilled chicken, pork, fish, burgers, kebabs or warm pita bread.
- Leftover salad can be refrigerated for up to 3 days, but it will release some liquid as the cucumbers and tomatoes sit. Stir gently before serving.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.