Greek Cucumber Salad Recipe with Marinated Feta

5 from 1 vote

This Greek Cucumber Salad Recipe is easy to whip up quite hard to put down because a forkful is just not enough.

Prep Time20

Total Time20

Course: Salad, Side Dish

Cuisine: American, Greek

Servings: servings

Cost: $1.12 per serving

1 tablespoon olive oil
8 ounce jar marinated Feta cheese and 2 to 3 tablespoons of its herby oil may be Greek Feta or Danish Feta; I am using Danish Feta for its mild flavor and creaminess
1 tablespoon dried oregano
pinch sea salt
½ cup pitted Kalamata olives
5 whole pickled picante peppers sliced in half, each half sliced into thin slivers
2 teaspoons dried oregano flowers or simply dried oregano
2 4 to 5-inch each Persian cucumbers sliced in half lengthwise, each half cut into 1/2" moons
½ cup cherry tomatoes or grape tomatoes; halved and quartered
¼ small red onion scored in an 'x' and sliced paper thin, about 1/2 cup
¼ bunch flat leaf parsley rough chopped

Measure out all of the ingredients and chop the vegetables.
Add half the jar of marinated Feta cheese to a large mixing bowl. Add the tablespoon of olive oil and mash the cheese using the back of a fork, stirring as you go. To the cheese and oil, add the dried oregano and a liberal pinch of sea salt.
Add the cucumbers, Kalamata's, red onion, quartered cherry tomatoes, and picante slivers to the cheese mixture. Add 2 or 3 (or to taste) tablespoons of the olive oil from the marinated Feta to the ingredients and mix everything together very well. Taste for seasoning and add additional sea salt or oregano if necessary. Decide if you will require additional olive oil and add from the marinated Feta jar as necessary.
At this stage, and only if using, garnish with additional Kalamata olives, the remaining jar of Feta cubes (left whole), toasted pine nuts, or fresh oregano leaves. Enjoy as a side dish, in a pita, or atop lettuces as a salad.