Greek Cucumber and Arugula Salad Recipe

Yields: 4 servings
Prep Time: 15 minutes



  • 5 ounces baby arugula
  • 2 medium cucumbers, sliced
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup Kalamata olives, halved or sliced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup crumbled feta cheese

Greek Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon honey (optional, for a touch of sweetness)
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper to taste


  • Large Salad Bowl
  • Small bowl or jar for dressing


Make the Dressing:

  • In a small bowl or jar, combine the olive oil, lemon juice, oregano, honey (if using), minced garlic, salt, and pepper.
  • Whisk vigorously or shake the jar until the dressing is well combined and emulsified.

Prepare the Vegetables:

  • Wash and thoroughly dry the arugula leaves and cucumbers.
  • Slice the cucumbers into rounds or half-moons.
  • Halve the cherry or grape tomatoes.
  • Thinly slice the red onion.
  • Roughly chop or halve the Kalamata olives.

Assemble the Salad:

  • In a large salad bowl, combine the arugula, cucumbers, tomatoes, Kalamata olives, and red onion.
  • Pour about half of the prepared dressing over the salad and toss gently to coat.
  • Top with crumbled feta cheese.

Serve and Enjoy:

  • Serve immediately with the remaining dressing on the side for those who want more.


  • Customize it: Add other Greek-inspired ingredients like chopped bell peppers, capers, or fresh dill.
  • Make it creamy: For a creamier version, swap some of the olive oil in the dressing for a couple of tablespoons of hummus.
  • Make ahead: You can make the dressing in advance and store in the refrigerator. Combine salad ingredients just before serving.


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