If you’re craving something fresh, crisp, and satisfying, this Greek cucumber salad is the perfect choice.
Made with creamy avocado, tangy feta, and a lemony herb dressing, it’s an ideal snack or side dish for the upcoming warmer months.
Looking for more Mediterranean inspired snacks? Check out my Spring Hummus Plate or Chickpea Salad.
WHAT IS GREEK CUCUMBER SALAD?
A traditional Greek cucumber salad typically features cucumbers, feta cheese, and a simple vinaigrette with olive oil and vinegar.
This version adds creamy avocado for extra richness, while still keeping things bright thanks to the lemon, red wine vinegar, and fresh dill.
It’s a naturally gluten-free, low-carb recipe that pairs well with grilled proteins or as part of a mezze spread.
INGREDIENTS FOR GREEK CUCUMBER SALAD
English cucumbers – are less watery than other cucumbers plus you don’t need to peel them but you can use any cucumber, cut into any shape that you like.
Lemon – always add zest with the juice for extra brightness and flavor.
Garlic – careful not to add too much garlic so it’s not over powerful. You may need 1 or 2 cloves depending how big they are.
Avocado – adds a rich, creaminess to the dish and is a great source of healthy fats (learn more about avocado nutrition).
Extra virgin olive oil – choose a high-quality greek evoo.
Red wine vinegar – classic in Greek salads for tang and depth.
Fresh dill – the key to a fresh, Mediterranean flavor. You can substitute for dried dill if needed.
Dried oregano – an aromatic staple in Greek cuisine. Use fresh Greek oregano if you want!
Feta cheese – use sheep’s milk feta in brine and crumble it yourself, when possible.
Salt & pepper – season lightly since the feta already adds saltiness.
HOW TO MAKE GREEK CUCUMBER SALAD
Step 1 – Slice the cucumbers into thin rounds using a sharp knife or mandoline and add to a large mixing bowl.
Step 2 – Mash the avocado in a separate small bowl, then stir in the lemon zest, lemon juice, garlic, olive oil, red wine vinegar, dill, oregano, a pinch of coarse sea salt, and plenty of freshly cracked black pepper until well combined.
Step 3 – Pour the avocado dressing over the cucumbers and toss until coated.
Step 4 – Add the crumbled feta and fold it in gently, being careful not to break it down too much.
Step 5 – Transfer to a serving dish and garnish with more fresh dill and crumbled feta for presentation.
Step 6 – Serve fresh or chill for 10-15 minutes to let the flavors meld.
WHAT TO SERVE WITH GREEK CUCUMBER SALAD
This Greek cucumber salad is one of my go-to options for a bright and healthy lunch or snack.
It also makes for a refreshing side dish to serve with grilled proteins or as a part of an appetizer spread.
Serving ideas:
- As a side with grilled souvlaki or lemon-herb spatchcock chicken.
- Stuffed into pita with gyro meat.
- Added to a mezze platter with hummus or marinated olives.
RECOMMENDED TOOLS
RECIPE FAQ’S
It’s best eaten fresh, but you can slice the cucumbers and prep the dressing separately up to 1 day in advance. Combine just before serving for optimal texture.
Yes, goat cheese or a dairy-free feta alternative would work well.
No, but it adds creaminess without using yogurt or mayo. You can omit it and increase the olive oil and vinegar slightly for a more traditional vinaigrette.
MORE SIDE DISHES YOU’LL LOVE
Did you make this? Please RATE THE RECIPE below!
Greek Cucumber Salad with Avocado & Feta
Ingredients
- 1 large english cucumber sliced into rounds using a mandoline or sharp knife
- 1/2 lemon zest + juice
- 1 garlic clove minced
- 1 avocado
- 2 tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- 1 tsp fresh dill chopped
- 1/2 tsp dried oregano
- 1/2 cup crumbled feta
- coarse sea salt & freshly cracked black pepper to taste
Instructions
- Slice the cucumbers into thin rounds using a sharp knife or mandoline and add to a large mixing bowl.
- Mash the avocado in a separate small bowl, then stir in the lemon zest, lemon juice, garlic, olive oil, red wine vinegar, dill, oregano, a pinch of coarse sea salt, and plenty of freshly cracked black pepper until well combined.
- Pour the avocado dressing over the cucumbers and toss until coated.
- Add the crumbled feta and fold it in gently, being careful not to break it down too much.
- Transfer to a serving dish and garnish with more fresh dill and crumbled feta for presentation.
- Serve fresh or chill for 10-15 minutes to let the flavors meld.
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