What’s not to adore about this 15 minute Greek cucumber salad with feta, olives, red onion and cherry tomatoes tossed with a simple homemade dressing? It’s the absolute best easy side dish for a hot summer day! 

overhead perspective of chopped greek salad

I originally shared this Greek Cucumber Salad on May 30th, 2014. I’ve updated the images, some of the text and added a video to share with you today. This post may contain affiliate links. 

Why we love this Greek Tomato Cucumber Salad

This cucumber Greek salad made without lettuce is a refreshing and delicious side salad that is all about the raw fresh vegetables. It can easily be scaled up for serving as a side dish at summer barbecues, picnics or any gathering, this Mediterranean recipe is a crowd-pleaser.

Recipe Highlights

  • Whisk the dressing ingredients in the serving bowl for this easy Chopped Greek Cucumber salad. It saves a dish and makes it a quick recipe to prepare.
  • Because fresh tomatoes and chopped cucumbers naturally let off their juice as they sit, you do not need a ton of dressing to make this salad moist enough.
  • This is close to a traditional Greek salad recipe, the no-lettuce variety. It’s all about crisp and fresh cucumbers paired with juicy ripe tomatoes! Add in red onions, black olives and feta cheese and toss in a vinaigrette dressing

Key Ingredients For This Cucumber Greek Salad

  • Extra-Virgin Olive Oil
  • Fresh Herbs: I use fresh herbs, basil and oregano in this chopped salad because it’s a summertime recipe and I always have herbs on hand. Plus I like the way fresh herbs taste. Parsley, fresh dill or mint would also be great. If you want to make this with dried herbs, use 3/4 teaspoon each of dried oregano and dried basil in the dressing. Dried oregano only (no basil) is a traditional seasoning for Greek salad.
  • Kosher Salt & Ground Black Pepper
  • Cucumbers: If you have regular cucumbers, you should peel them, but if you have European cucumbers, English cucumber or Lebanese cucumbers, you can leave them unpeeled. For this recipe, I prefer to use thinner-skinned varieties of cucumbers. I like to peel strips of skin off, to make them pretty.
  • Red wine vinegar: you could use a squeeze of fresh lemon juice instead.
  • Dijon mustard
  • Cherry tomatoes: grape tomatoes are fine too. You could also make this with heirloom tomatoes.
  • Olives: I used mixed olives. If you want to stay closer to an authentic Greek salad use Kalamata olives. Opt for pitted if desired.
  • Red Onion: I love the assertive flavor of raw red onion, but if you would like it milder use green onions.
  • Crumbed Feta: Goat feta, sheep feta or a blend will all work. Or use dairy-free feta if desired.


an overhead tablescape with a bowl of Greek salad, flower blossoms, wine and a dish of salt

How to make Greek Cucumber Salad

To make the dressing just whisk red wine vinegar, high-quality extra virgin olive oil and fresh oregano in the mixing bowl. Add in mustard to help it stay emulsified plus a bit of salt and pepper. Whisk well! 

Before serving and once the salad dressing is mixed in the large bowl, add in the chopped cucumbers, tomatoes, red onions, olives and feta. Toss well to coat with the dressing. Then sprinkle with the freshly chopped basil. Serve right away, as the cucumbers and juicy tomatoes will start to weep and the salad will become watery.

A close up view of a white bowl filled with Greek Cucumber Salad

How to Prepare the Cucumber for This Greek Cucumber Tomato Salad

To remove the seeds of the fresh cucumber, cut them in half from stem to end. Then use a spoon to scoop out the seeds. This will make the cucumber salad less watery. 

I like to cut the cucumbers into chunks instead of rounds or half moons. They are closer in size to the rest of the ingredients, and easier to eat than sliced cucumbers. I cut them into lengths, then crosswise into chunks about 1/2 to 3/4-inch thick. (See the video for more detail.)

Variations to Try

  • Try using different types of tomatoes such as Roma tomatoes or heirloom tomatoes. Or you could even swap out the tomato for another summertime star, watermelon, cut into chunks.
  • Sub in lemon juice instead of the vinegar.
  • Add sliced roasted red peppers or fresh bell pepper strips
  • Top it with grilled chicken, shrimp or fish to make it a complete meal.
  • Skip making the dressing and use your favorite Greek salad dressing instead.
  • Serve it with lavash and homemade hummus
  • Add whole Greek pepperoncini.
  • Add canned artichoke hearts or hearts of palm.

Can You Make Greek Cucumber Salad Ahead?

You can, but you need to keep these things in mind:

  • You can make the dressing ahead and store it in a jar or a small bowl covered with wrap in the fridge for several days. If the oil solidifies, you’ll just need to bring it to room temperature or set your jar of dressing in a warm water bath to liquefy it before proceeding.
  • You can chop the cucumbers ahead too. Just keep them separate from the dressing so they don’t start to weep. (If they get salt on them, they will start to let off their water.)
  • If you don’t mind the smell of chopped onions in your fridge you can chop them ahead too. I’d recommend not stirring them together with the tomatoes or feta.
  • Don’t chop the tomatoes ahead. Tomatoes shouldn’t be refrigerated, so wait to cut them until you’re ready to toss the salad.
  • Add freshly cut basil at the end. If you chop it ahead the cuts will turn black and the taste of the basil will be less strong. 

Storing Greek Cucumber Tomato Salad

Greek cucumber salad can be stored in an airtight container in the fridge for up to 2 days. It is best to store the salad without the dressing and add it just before eating to prevent the cucumbers from getting soggy.

Serving Suggestions For Cucumber Greek Salad

This simple salad is a perfect summer salad to pair with meat, seafood and vegetarian dishes with Mediterranean flavor. The tangy dressing, fresh herbs and summer rice fresh produce pair well with the following:

FAQs for Cucumber Salad (Greek)

Does Greek salad have lettuce in it?

Yes and no. In the United States, many recipes and restaurant Greek salads include lettuce. But traditional Greek salads do not have lettuce in them. Instead, they allow the cucumbers and tomatoes to stand in for the bulk of the salad. The ingredients are chopped and tossed together.

How do you keep Greek salad from getting soggy?

Greek salad can get soggy after it is mixed together with the dressing. To make sure it doesn’t get watery, wait to toss it with the vinaigrette just before serving.

A spoonful of dressing being drizzled over the chopped Greek Cucumber Salad

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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A close-up of cucumber greek salad

15 Minute Greek Cucumber Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 19 reviews

  • Author: Katie Webster
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


Here’s a recipe for Greek Cucumber Salad made without lettuce. It’s loaded with crumbled feta, cherry tomatoes, olives and red onion and tossed with a simple homemade dressing. The best part is that it’s ready in only 15 minutes!


Units Scale
  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon finely chopped fresh oregano
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt, plus more to taste
  • Freshly ground pepper to taste
  • 4 cups peeled, seeded and chopped cucumbers
  • 1 cup halved cherry tomatoes
  • 1/2 cup mixed olives, pitted if desired
  • 1/2 cup thinly sliced red onion
  • 2 ounces crumbed feta cheese
  • 2 tablespoons chopped fresh basil


  1. Whisk oil, vinegar, oregano, mustard, salt and pepper in a large bowl. Add cucumbers, tomatoes, olives, onion, and feta and stir to combine. Taste for salt and adjust if necessary. Top with basil.


Make-Ahead Instructions: To make this ahead, chop the veggies and do not toss them together. Keep the dressing separate and do not cut the tomatoes until just before serving. Toss just before serving.

  • Prep Time: 15 minutes
  • Category: Salad
  • Method: no cook
  • Cuisine: Greek


  • Serving Size: 1 1/2 cups
  • Calories: 159
  • Sugar: 3 g
  • Sodium: 306 mg
  • Fat: 13 g
  • Saturated Fat: 3 g
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Protein: 4 g