Name: Greek Cucumber Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup baby spinach finely chopped; ½ cucumber partially peeled and cut into ½ inch chunks; ½ pint cherry tomatoes cut in half; ¼ cup kalamata olives; 1 can garbanzo beans (chickpeas, drained and rinsed); 1 tablespoon fresh parsley roughly chopped; 2 tbsp. crumbled feta cheese; 1/2 small red onion (thinly sliced); ½ tsp. salt; 2 tbsp. red wine vinegar; 1/4 cup extra virgin olive oil

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A zippy Greek Cucumber Salad recipe with loads of crunchy veggies, fresh herbs, protein from chickpeas and feta, in a tangy red wine vinegar dressing. With just 10 minutes of prep time, this easy mediterranean cucumber salad is gluten free and vegetarian and makes a great snack or side dish for grilled meats!

Salads like this show that healthy and flavorful doesn’t have to be complicated. And when you find things you like to eat (like me with any kind of Greek salad), eating healthy becomes much more desirable. Not only do you love the taste, but you can also feel like you’re doing right by your body by eating it.

There is so much nutritional value here. Parsley is high in Vit K, and may improve your bone health. Spinach is good for your eyes, your muscles, your bones (among countless other things). Cucumbers are high in water and help you stay hydrated. And that’s only a few examples! Cucumbers are great in salads like this Cucumber Salad with Hearts of Palm and Israeli Cucumber Salad, as well.

I like this salad because it’s pretty versatile. You can have it on its own for sure, but you can also mix it up. It's inexpensive, and with summer produce, it is extra flavorful. For the ultimate Greek feast, serve it with Garlicky Greek Yogurt Sauce and Greek Chicken Meatballs.

Ingredients in Greek Cucumber Salad

greek cucumber salad ingredients on a white background.

baby spinach
cucumber
cherry tomatoes
kalamata olives
garbanzo beans (chickpeas)
fresh parsley
crumbled feta cheese
red onion
salt
red wine vinegar
extra virgin olive oil

How to Prepare Salad

In a medium bowl, add spinach, cucumber, tomatoes, olives, parsley, red onions, drained chickpeas, and feta.

unmixed salad with vinegar and parsley to the side.

Stir to combine.
Pour red wine vinegar and olive oil over the top and season with salt.

Ways to serve this salad

On its own: It’s delicious and fresh and a great snack or lunch option.
In a Greek wrap: Try it in a pita or tortilla with some grilled chicken! Add a hefty dollop of Greek yogurt and you’re good to go!
As part of your weekly meal prep: This would be a great addition to some grilled chicken breast and quinoa (or this buttery lemon herb rice). Make a double batch and have enough to last you through the work week.

Variations and Substitutions

You can use lemon juice instead of red wine vinegar, if you prefer. I like to add a bit of the lemon zest when I do this!
Adding other herbs is a great way to switch up this mediterranean cucumber salad. Fresh basil or fresh dill would be great options.
Try using romaine instead of spinach, similar to what you would find in this Greek Gyros Salad.
You can add pasta, a short shape like bow tie would work great. Check out this recipe for another variation on Greek Pasta Salad.

Storage

Store this salad in the fridge for up to 2-3 days. If you want it as fresh as possible, I suggest waiting to dress it with the oil and vinegar until about 30 minutes before serving. This will allow it to still marinate, but they veggies will stay crisp.