Tired of the same old boring salads? Dive into a bowl of pure refreshment with this Creamy Greek Cucumber Salad! It’s the perfect blend of crisp cucumbers, tangy vinegar, and a rich, creamy dressing that comes together in just minutes. Whether you’re looking for a quick keto-friendly side or a light summer lunch, this recipe is your new go-to for vibrant, Mediterranean flavor.
Ingredients
• Yield: 4 servingsPrep time: 5 minutes (+10 min drain time)
• 2 large cucumbers, very thinly sliced
• ¼ cup / 40g thinly sliced red onions
• 1½ tablespoons fine sea salt
• ¼ cup / 60ml coconut vinegar or apple cider vinegar
• ½ cup / 120g sour cream (or coconut cream for dairy-free)
• ½ cup / 75g pitted black olives, halved
• 1 tablespoon chopped fresh basil (optional)
• 1 tablespoon fresh oregano leaves (optional)
• ¼ cup / 30g feta cheese crumbles (optional; omit for dairy-free)
Instructions
1. Prepare the Vegetables: In a colander, toss the thinly sliced cucumbers and red onions with the sea salt. Let this sit for 10-15 minutes to draw out excess water.
2. Rinse and Dry: Thoroughly press the liquid out of the cucumber and onion mixture. Rinse well with cold water to remove excess salt, then drain completely, patting dry with a paper towel for the best texture.
3. Make the Dressing: In a medium-sized bowl, whisk together the vinegar and sour cream (or coconut cream) until smooth and well combined.
4. Combine and Serve: Add the drained cucumbers, onions, and olives to the dressing. Toss gently to coat everything evenly. If using, stir in the fresh basil and oregano. Top with crumbled feta cheese just before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutritional Information
• Nutrition Information
• Serving Size: 1 servingCalories: 125 kcalCarbohydrates: 8gProtein: 3gFat: 10gFiber: 2gNet Carbs: 6g* is an estimate and may vary based on used.
Pro Tips
• For the crispiest salad, don’t skip the salting and draining step. This removes excess water from the cucumbers and prevents a soggy result.
• Use a mandoline slicer for paper-thin, uniform cucumber and onion slices. This not only looks professional but also enhances the texture of the salad.
• For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
• If using dried herbs instead of fresh, crush them between your fingers before adding them to the dressing to help release their essential oils and flavor.
FAQ
Q: Why do I need to salt the cucumbers for this salad
A: Salting the cucumbers is a crucial step that draws out excess water. This prevents the salad from becoming soggy and ensures the cucumbers remain crisp and crunchy.
Q: Can I make this Greek cucumber salad dairy-free
A: Yes, you can easily make this recipe dairy-free. Simply use coconut cream instead of sour cream for the dressing and omit the optional feta cheese topping.
Q: How long does this cucumber salad last in the fridge
A: You can store leftovers in an airtight container in the refrigerator for up to 5 days. The cucumbers may soften slightly over time, but the flavor will remain delicious.
Q: What can I serve with this creamy cucumber salad
A: This versatile salad is an excellent side dish for grilled chicken, fish, or steak. It also serves as a perfect light and refreshing lunch on its own.
