Creamy Greek Cucumber Salad
This creamy Greek cucumber tomato salad is the kind of fresh, colorful bowl that brings everything to the table with very little effort. It is crisp, cool, tangy, and just rich enough to feel satisfying on a warm day or alongside a simple meal.
Ingredients
- 2 cucumbers peeled or unpeeled, sliced thin
- 1.5 cups cherry tomatoes or grape tomatoes, halved
- 0.5 red onion thinly sliced
- 0.75 cup plain Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic finely grated or minced
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh dill or parsley chopped
- 0.5 cup feta cheese crumbled
Instructions
- Wash the cucumbers and tomatoes, then slice or halve them as needed. Thinly slice the red onion so it blends nicely into the salad without overpowering it.
- In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, oregano, salt, and black pepper until smooth and creamy.
- Add the cucumbers, tomatoes, and red onion to the bowl. Toss gently until the vegetables are evenly coated with the dressing.
- Fold in the fresh herbs and sprinkle the feta over the top. Serve right away for the crispest texture, or chill briefly before serving if you like it extra cold.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best served cold. For the freshest texture, keep the dressing separate until just before serving.