Name: Greek Cucumber Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 4 medium to large tomatoes ( cut into quarters then quarters cut in half); 1 seedless cucumber (cut half then into quarters); 1/2 cup feta (crumbled); 1 tbsp fresh dill (course chopped ); 1/2 tsp kosher salt; 1/4 tsp pepper; 3 tbsp olive oil

Greek cucumber salad is one of my favorite fresh salads to make and one that the whole family enjoys. This Greek salad recipe uses tomatoes, feta, cucumbers and dill with some olive oil to round it out. This Greek salad can be served as a side dish with meat, which I love to do with my Kofta meatballs or on its own. Both ways are amazing.

About this Greek Salad:

There are many variations of Greek salad and this one is my favorite. It is very uncomplicated and uses fresh ingredients that you would find in most peoples summer garden. In fact, this Greek Cucumber Salad is almost always on the table at my Summer BBQs.

This Greek cucumber salad has a little dill added to it for that beautiful flavor that dill imparts and because dill is such a favorite with Greek cooking.

This salad is perfect anytime of year but we especially enjoy making this in the summer and with veggies from our own garden.

Here is What You Need To Make This:

Fresh Tomatoes
Seedless Cucumber
Feta Cheese. I prefer to buy feta in a block and crumble it myself. It has a higher moisture content this way.
Olive oil
Kosher salt and pepper
Fresh dill. Only use fresh.

Pro-Tips For Making This Greek Cucumber Salad The Best:

You can make this salad ahead of time and refrigerate it until ready to serve. I have great success making this up to 2 days in advance.
Buy block feta instead of already crumbled feta. The crumbled feta is dried out already and never as good.
Make sure you are using very ripe tomatoes. This is a fresh salad so your tomatoes need to be fully ripe and juicy.

Add-ins and Variations:

This Greek salad is very simple and perfect the way it is but you can certainly add your own touches to this salad. I love adding capers if I have them to add a bit of briny flavor ti the salad.

Another thing I often enjoy is to just cut the fresh feta into triangles and serve it on top of the tomatoes and cucumbers. This way you can control how much feta you get in each bite. It is also more traditional to do this.

Some more ideas:

A squeeze of fresh lemon juice
A bit of fresh oregano.
Some toasted up bread to make a panzanella style salad.

Need More Salad Inspiration? Here You Go!

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