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This healthy Greek Cucumber Salad and easy-to-make Creamy Feta Salad Dressing is just the right recipe for a simple no-cooking eats all season long.
It's springtime, and that means all the vegetables are starting to come into season. In our house, it also means all the salads come into play. Not that they don't get eaten the rest of the year because I am a huge salad lover, and our girls are completely obsessed with them as well. I just know that some people aren't all about the salad life.
I know salads can become mundane and boring, but this salad recipe is NOT one of those kinds of salads. This salad packs the flavors we all love from the crisp cucumbers, juicy tomatoes, tangy onions, and briny from the kalamata olives. You can add feta cheese if you can handle dairy, but I promise you won't miss it if you decide to leave it out.
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Most Greek salads have an oil and vinegar-based dressing. This one has more of a creamy base while still pulling in those classic Greek flavors we all know and love while still giving this salad something to stand out against all the others.
Ingredients in Creamy Greek Cucumber Salad
- Red Onion
- Kalamata Olives
- Feta Cheese
- Diced Chicken (Optional)
Why Kalamata Olives Over Black Olives?
Kalamata olives have a more of a briny taste that black olives just don't have. They are used more in Greek and Mediterranean dishes. I like to try to find ones that don't have vinegar in them. I find that this often means not getting the already pitted ones. If you have not pitted olives, I find a simple cherry pitter works great to get the seeds out.
How to Make Creamy Greek Cucumber Salad
- Chop the veggies.
- Make the dressing.
- Toss together and enjoy!
Making Creamy Greek Cucumber Salad Ahead of Time
Because the ingredients in this salad are more sturdy, it is easier to make it ahead of time. I like to keep the veggies and the dressing is separated until ready to eat, but that is a personal preference.
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Creamy Greek Cucumber Salad
For the Salad
- ½ Red Onion thinly sliced
- 1 English Cucumber about 2 cups
- 3 Roma Tomatoes diced
- ½ C Kalamata Olives
- ½ C Feta Cheese
- 1-2 C Cooked Chicken diced
For the Dressing
- ⅓ C Mayonaise
- ⅓ C Milk of Choice
- ½ C Greek Yogurt
- 2 TBS Balsamic Vinegar
- 2 Cloves Garlic minced
- 1 TBS Red Onion small diced
- ½ teaspoon Dill
- ½ teaspoon Oregano
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 C Feta Cheese
For the Dressing
- In a blender or small food processor, blend all of the ingredients until combined and set aside.
For the Salad
- Combine the remaining ingredients of the salad into a bowl.
- Add the dressing to the salad and allow to sit for about 5 minutes to allow the dressing to coat the salad.
- Serve over your favorite greens, eat by itself, or toss it into a lettuce wrap. You really can't go wrong.