Cucumber Greek Salad

by Pamela

Cucumber Greek Salad

It’s getting to be that time of year again…the temperature’s rising and our tummies are looking for something light and bright to be filled with. This cucumber Greek salad is the perfect thing for your tummy.

I just returned from a trip to Europe and I’m pretty sure I ate my weight in cheese and ham. Unfortunately, my walking around didn’t make up for my intake. Did I mention there was lots of wine and beer to wash all that delicious food down? It’s time I start paying a little more attention to what I’m eating. (I’ve got a class reunion coming up – yikes!)

This cucumber Greek salad is the perfect thing for watching what I’m eating, plus with the weather turning hotter it’s the perfect light and refreshing bite you need to get through these blistering days.

This cucumber Greek salad is a light dinner or side dish

If you’ve been wondering how to make a Greek salad, wonder no more. It’s so easy. I make mine with cucumbers, tomatoes, red onions, kalamata olives and Feta cheese. Yes, it’s really just that simple. And Greek salad dressing is also easy to make. I use two parts red wine vinegar to three parts olive oil, a squeeze of lemon juice and a pinch of kosher salt.

To bring in even more Greek flavors, I chop up fresh oregano and sprinkle it over the top of the salad along with a few grinds of black pepper.

I find this combination of ingredients to be pretty filling and eat this Greek salad as a light lunch, but if you wanted something that was a bit more substantial, you could cook up some farro and add that to the vegetables for something that’s a bit more filling and perfect for a meatless dinner.

So here’s to the hotter days and lighter meals.

Cucumber Greek Salad
Prep time
Total time
This light and refreshing cucumber Greek salad is sure to become your favorite side dish or light dinner this summer. It's full of fresh vegetables.
Recipe type: Lunch
Cuisine: Greek
Serves: 2
  • 2 tomatoes, sliced into wedges
  • 2 cucumbers, peeled and sliced into chunks
  • ½ small red onion, sliced thinly
  • ½ cup Kalamata olives
  • 1 tablespoons fresh oregano, finely chopped
  • freshly ground black pepper
  • ½ cup Feta cheese
  • Greek Salad Dressing
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • squeeze of lemon juice
  • pinch of kosher salt
  1. Toss all of the vegetables into a bowl.
  2. Greek Salad Dressing
  3. Add the vinegar and olive oil to a small container.
  4. Squeeze the lemon into the vinegar and oil (the amount is up to you...depending on how much tang you want in your dressing)
  5. Add the pinch of salt to the mixture.
  6. Put the lid on the container and shake vigorously to mix everything up.
  7. Remove the lid and pour dressing over top of the vegetables.
  8. Sprinkle the top of the salad with the fresh oregano, a few grinds of the black pepper and Feta cheese.
  9. Serve.


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Brooks June 7, 2016 at 10:48 pm

The sun swelters over the Sacramento valley in summer so I try to avoid heating up the kitchen, and sometimes manning the grill when it’s 105◦ is beyond unbearable. This salad is my answer!

Pamela June 8, 2016 at 8:32 am

Hi Brooks. I would agree with you. 105 is waaaaay too hot for kitchen or grilling activities. I’m just waiting for our 100+ days to start here in Dallas. Enjoy the salad!

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