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Cucumber tomato feta salad with kalamata olives and creamy lemon dressing in a white bowl

Creamy Cucumber Tomato Feta Salad Greek Style

A fresh, creamy Greek-style cucumber tomato feta salad with kalamata olives and a tangy lemon-oregano dressing. Ready in 10 minutes with no cooking required.
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 175
Ingredients Equipment Method Notes

Ingredients

For the Salad
  • 1 English cucumber diced into bite-sized pieces
  • 1.5 cups cherry tomatoes halved and patted dry
  • 1/4 red onion thinly sliced
  • 1/2 cup kalamata olives halved
  • 1/2 cup feta cheese crumbled from a block
For the Creamy Lemon Dressing
  • 3 tbsp Greek yogurt full-fat
  • 2 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic minced or grated
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large bowl
  • Small bowl for dressing
  • Whisk

Method

  1. Dice the English cucumber into even bite-sized pieces and place in a colander. Sprinkle lightly with salt and let sit for 5 minutes.
  2. Halve the cherry tomatoes and pat dry with a paper towel.
  3. Thinly slice the red onion and soak in cold water for 5 minutes to mellow the sharpness.
  4. In a small bowl, whisk together the Greek yogurt, fresh lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper until smooth.
  5. Pat the cucumber dry and add to a large bowl along with the cherry tomatoes, drained red onion, and halved kalamata olives.
  6. Pour the creamy dressing over the salad and toss gently to coat everything evenly.
  7. Add the crumbled feta on top and fold in gently.
  8. Taste and adjust seasoning, then let sit for 5-10 minutes before serving.

Notes

Salt the cucumber and let drain for 5 minutes before assembling to prevent a watery dressing. Fold feta in gently at the end to keep it in distinct crumbles.