Greek Salad With Cucumber, Kalamata Olives and Feta Cheese
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A quick and easy side dish is my dream for every meal. I like something that I can pull together with regular ingredients that will complement a variety of main dishes. I’m also someone who loves cucumbers. The funny thing is that I know of many people who do not like cucumbers, including my husband, but when I’ve made this dish, the cucumbers never seem to be an issue. Perhaps that’s because of all the other bold ingredients and flavors that come together to make this salad.
Greek Salad with Cucumber, Kalamata Olives and Feta Cheese is such a wonderful combination of flavors that it stands up to a chicken or pork dish, as well as steak and even fish (although with seafood, I typically omit the cheese). It’s colorful and let’s face it, we eat with our eyes first.
Preparing the Ingredients
To cut the cucumber into sliced wedges, use the Traditional Cheese Knife and cut the cucumber lengthwise and then into half-moon slices.
Using a 7-5/8" Petite Chef knife, cut the bell pepper on all four sides to create four wide slices. Then, with skin-side down, cut the slices into strips, rotate and cut crosswise to dice.
To thinly slice the red onion, use the Petite Chef to cut the onion in half and then make thin cuts so you end up with half rings.
Cut the Roma tomatoes into chunks using the Trimmer.
Putting the Salad Together
Once you have completed your prep work, this salad comes together easily. Mix together the cucumber, onion, tomatoes, bell pepper and olives in a large bowl. In a smaller bowl, whisk together the olive oil, vinegar, lemon juice, oregano, honey, salt and pepper. Pour some of the dressing over the cucumber mixture and toss so the dressing is evenly distributed.
Crumble some feta cheese over the salad and pour additional dressing if needed. Toss well and serve. If you plan to serve this salad a bit later, omit putting the cheese into the salad and refrigerate. When you’re ready to serve the dish, sprinkle the feta cheese over the salad, toss well and then serve.
I could eat this Greek Salad with Cucumber, Kalamata Olives and Feta Cheese every night. If there are leftovers, I like to cut up some chicken and mix it into the salad for a great lunch. This salad gets better the longer the dressing coats the vegetables. Give it a try. You may find you like cucumbers.
Greek Salad with Cucumber, Kalamata Olives and Feta Cheese
- 1 English cucumber, cut lengthwise and sliced
- 1/2 red onion, thinly sliced
- 4 Roma tomatoes, cut into chunks
- 1 yellow bell pepper, diced
- 20 Kalamata olives
- 6 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon honey
- Salt and pepper to taste
- 1 cup feta cheese, crumbled
- In a large bowl, mix together the cucumber, red onion, Roma tomatoes, bell pepper and olives.
- In a separate bowl, whisk together the oil, vinegar, lemon juice, oregano and honey. Taste and add salt and pepper, if needed.
- Pour most of the dressing over the salad and gently toss (keeping some dressing on reserve). Add the feta and drizzle the rest of the dressing over the salad.