Chopped Cucumber Feta Olive Salad
Easy Chopped Cucumber Feta Olive Salad with crisp cucumbers, kalamata olives, cherry tomatoes, crumbled feta, and a bright lemon oregano dressing — ready in 10 minutes.
Equipment
- large mixing bowl
- Small bowl or jar for dressing
- Sharp knife
- cutting board
Ingredients
Salad
- 2 English cucumbers, chopped into ½-inch pieces salted and patted dry
- 1 cup cherry tomatoes, halved
- 0.5 cup pitted kalamata olives, halved or rough chopped
- 0.25 red onion, finely diced soaked in cold water if desired
- 0.5 cup block feta cheese, cubed or crumbled from a block in brine
- fresh oregano leaves for garnish
Lemon Oregano Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp red wine vinegar
- 0.5 tsp dried oregano
- salt and black pepper to taste
Instructions
- Chop the cucumbers into small ½-inch pieces. Sprinkle lightly with salt and let sit for 5 minutes. Pat completely dry.
- Halve the cherry tomatoes, finely dice the red onion, and halve or rough chop the kalamata olives.
- In a small jar or bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper.
- In a large bowl, combine the dried cucumbers, cherry tomatoes, red onion, and kalamata olives.
- Pour the dressing over the salad and toss well to coat.
- Add the crumbled or cubed feta and toss gently once more.
- Taste and adjust with more lemon juice, salt, or a pinch of chili flakes as needed.
- Scatter fresh oregano leaves and an extra drizzle of olive oil over the top. Let sit 10 minutes before serving or serve immediately.
Notes
Salt and dry cucumbers before tossing to prevent a watery salad. Make the dressing ahead for deeper flavor. Add feta last and toss gently. Let the dressed salad sit 10 minutes before serving for the best flavor. Store feta separately if making more than a few hours ahead.