Simple greek salad
This is one of those salads I’m excited to make every July… and then make on repeat as part of my meal prep almost every week for the rest of the summer.
I love this salad because it’s super simple: cucumbers, cherry tomatoes, onion, olives, feta, and a simple red wine vinaigrette.
It takes about 15 minutes and keeps well for 4–5 days, so it's a great one to make ahead and use as a side all week.
When to make this recipe
This recipe is best to make starting in mid-July, when cherry tomatoes are coming into season in Northeast Iowa. Cucumbers are in season starting in late June and are in full force by this time.
While you can also use full-sized slicer tomatoes in this recipe, cherry tomatoes are ideal because they release much less moisture, which helps the salad hold up better in the fridge.
From August through early October, diced green bell pepper is also a great addition if you have one on hand.
Picking the best cucumbers
Variety
Don’t overthink cucumber varieties when it comes to this recipe. Locally, you’ll commonly find American slicers or more rarely Asian cucumbers, which have thinner skins. Both work great.
Look for cucumbers that feel firm and have shiny skin. Wrinkly skin means it won’t last much longer.
Size
Big cucumbers can seem like a better deal, but they usually just have more seeds. So in general, go for medium over large.
In general, we like to scoop out the seed cavity before dicing regardless of size. Just quickly run over the center with a spoon — there’s no need to get every last bit. Taking that extra second helps keep cucumber dishes from getting watery as they sit.
How to use this dressing for meal prep all week
You'll make more dressing than you need for this salad, which helps with meal prep. It keeps for about 5 days in the fridge.
Consider using the extra for the following:
Marinading chicken
Cold pasta salad
Cabbage slaws
And, of course, lettuce salads
The olive oil may solidify in your fridge, which is normal. Let the dressing sit at room temperature for about 30 minutes before using or run it under hot water to liquefy again.
Simple greek salad
Ingredients
Dressing
½ cup extra virgin olive oil
⅓ cup red wine vinegar
2 Tbsp fresh lemon juice
1 Tbsp dijon mustard
1 Tbsp pure maple syrup (optional, but recommended)
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
Salad
1–2 cucumbers, seeded and diced
1 pint cherry or grape tomatoes, halved
½ red onion or other mild onion, thinly sliced View our onion swaps guide
½ cup kalamata olives, halved
4 ounces feta cheese, crumbled
Salt and pepper, to taste
Directions
Dressing
Combine all dressing ingredients in a mixing bowl or mason jar. Whisk or shake vigorously until combined. Taste and adjust seasoning as needed.
Salad
Halve the tomatoes and set aside. Halve each cucumber lengthwise, use a spoon to scoop out the seeds, then dice.
Add the cucumber, tomatoes, red onion, olives, and feta to a large mixing bowl.
Drizzle with part of the dressing and toss to combine. Taste, add more dressing as needed, and season with salt and pepper.
Serve immediately, or refrigerate.
