Greek Cucumber and Arugula Salad is a fresh and light summer salad. Perfect for parties and pot lucks!
Switch up your standard ho-hum salad in favor of this flavor and texture packed Greek Cucumber and Arugula Salad.
This is no boring side-salad!
Fresh cucumber, tomato, parsley, red onion, feta, and baby arugula are tossed with a luscious Oregano Lemon Vinaigrette then served as a light and healthy meatless main, or party or potluck side.
I cannot tell you how refreshing and feel good this salad is. Spiked with the bold, bright flavors of the Mediterranean, it’s absolutely totally memorable.
There’s pretty much two steps to this recipe: throw stuff in a bowl then toss it with dressing. Love that!
As I mentioned, you’ll need fresh tomatoes, red onion, and parsley, plus crumbled feta cheese and sliced kalamata olives.
Add everything to a bowl then top with a couple cucumbers that have either been thinly sliced, or spiralized. My Paderno Spiralizer and I are still going strong and I thought spiralizing the cucumbers would be a fun way to add their flavor to the salad in a fun and interesting way.
You could use either the thin or medium-sized blade then give the ribbons a rough chop before adding to the bowl.
Last up is baby arugula. If you’ve never tried arugula — it is a leaf with LOTS of flavor. It absolutely brings something special to this otherwise ordinary Greek Salad.
Last step is to whisk together an Oregano Lemon Vinaigrette which is just extra virgin olive oil, lemon juice, dried oregano, honey, salt and pepper, then drizzle it on top.
Toss everything to combine, then serve and enjoy!
Equipment
Ingredients
- 2 medium-sized cucumbers, thinly sliced OR spiralized then roughly chopped
- 2 cups chopped tomatoes
- 2 cups baby arugula
- 1/2 red onion, cut in half then into thin slices
- 1/2 cup pitted kalamata olives, haved
- 1/3 cup crumbled feta cheese
- 1/3 cup chopped fresh parsley
For the Oregano Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 3 Tablespoons fresh lemon juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon honey
- 1 garlic clove, pressed or minced
- salt and pepper
Directions
- Combine all salad ingredients in a large bowl.
- Add Oregano Lemon Vinaigrette ingredients to a bowl or mason jar then whisk or shake to combine. Pour over salad then toss to combine and serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This dressing is amazing! Great taste and flavor. I used a bag of spring mix rather than all arugula. It really is a perfect, simple, homemade greek salad recipe!
So, so glad you enjoyed, Mollie! Thank you so much for your feedback and recipe rating!
This would be a great side next time we make steaks on the grill.
Oh yeah – this recipe is perfect to pair with steaks!
Made this salad today, and it is tasty; just like so many other recipes on your site. Thanks for sharing!
Sorry to burst your bubb, but Memorial Day is the 30th :-\
Ps — that salad looks fresh and delish!
now realizing this is an old post LOL
IThis looks wonderful. Would you suggest to wait till I get to the party to add dressing? Will it get soggy if I toss it before I go? Thanks!!
I would wait to dress until you are at the party – good question!
hmm.. I thought most pad thai dishes were gf?
they have to use the thai soy sauce, which is gluten free.
I’ve heard that you can request an Uber in NYC with a car seat to alleviate that angst associated with the cab/car seat struggle. Might be worth looking into.
Ooo, that is great to know – thanks for the tip!
Greek salads are just the best!