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Colourful chopped Greek cucumber salad with tomatoes, red onion, bell peppers, Kalamata olives and crumbled feta cheese in a white serving bowl.

Easy Chopped Greek Cucumber Salad with Feta and Olives

This chopped Greek cucumber salad is packed with crunchy cucumbers, juicy tomatoes, colourful bell peppers, red onion, Kalamata olives and creamy feta cheese. Everything is tossed in a simple homemade lemon oregano Greek salad dressing that tastes bright, fresh and slightly tangy. It is an easy Mediterranean salad for summer dinners, barbecues, potlucks or meal prep.
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Prep Time 20 minutes
Total Time 20 minutes
Course Dressings & Sauces, Holiday Side Dish, lunch, Main Course, Salad, Side Dish
Cuisine Mediterranean, Mediterranean-inspired
Servings 6 servings
Calories 243 kcal

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

  • ⅓ 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.
    • For the crispest chopped Greek cucumber salad, add the homemade lemon oregano dressing just before serving. This keeps the cucumbers, tomatoes and bell peppers fresh and crunchy while still giving the feta and Kalamata olives plenty of bright Mediterranean flavour.

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

Serving: 1servingCalories: 243kcalCarbohydrates: 12gProtein: 6gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 22mgSodium: 660mgPotassium: 425mgFiber: 3gSugar: 5gVitamin A: 1802IUVitamin C: 103mgCalcium: 163mgIron: 1mg
Keyword chopped Greek salad recipe, Easy chopped Greek cucumber salad, Greek cucumber tomato salad, Greek salad with feta and olives, healthy Mediterranean salad, homemade Greek salad dressing, lemon oregano salad dressing, Mediterranean cucumber salad, recipe, summer Greek salad
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