Greek Cucumber & Feta Salad with Honey–Lemon Herb Dressing
- Margaret Pahos
- 3 days ago
- 3 min read
This Greek Cucumber & Feta Salad is one of those deceptively simple dishes that always steals the meal. Crunchy Lebanese cucumbers are coated in a sticky-sweet honey–herb dressing, brightened with lemon and rounded with good olive oil, while crumbled feta and green olives add an irresistible salty bite. Served over a silky lemony yoghurt base, every bite is cool, crunchy and full of Mediterranean flavour. It’s naturally gluten-free, ready in 15 minutes and perfect for warm-weather meals, barbecues or as a refreshing side to grilled meats. Swap purslane for watercress or baby rocket, make the dressing ahead, and enjoy a simple Greek salad that tastes far more impressive than the effort required. Let's start cooking!
Watch How to Make It
Helpful Tips
Make it ahead: The honey–herb dressing and lemon yoghurt can be prepared the day before and stored in the fridge. Toss the salad just before serving to keep the cucumbers crisp.
Swap the greens: In this Greek Cucumber & Feta Salad, you can replace the Purslane with watercress or baby rocket without changing too much the flavour profile of the dish.
Serving idea: Spread the lemon yoghurt base onto a wide platter, then spoon the salad over the top so every bite gets that cool, creamy contrast.
For larger groups: This salad scales up effortlessly, simply double the ingredients.
Pair it well: Serve this Greek Cucumber & Feta Salad with Honey–Lemon Herb Dressing alongside grilled lamb, chicken, seafood, steamed rice or a loaf of gluten-free rustic bread to complete the meal.
Serve It With
Greek Cucumber & Feta Salad with Honey–Lemon Herb Dressing
Total Time: 15 minutes
Serves 4–6.
The recipe can be halved if needed.
INGREDIENTS
Salad:
4 large Lebanese cucumbers (approx.700g), roughly chopped into mixed shapes and sizes
1 cup purslane leaves (alternative is watercress or baby rocket)
1 cup (220g), large green olives pitted and halved
1 cup (150g), crumbled Greek feta
1 teaspoon sea salt flakes
½ teaspoon freshly cracked pepper
Lemon-Garlic Yoghurt Sauce:
1 cup (250g) Greek yoghurt
1 garlic clove, finely grated
Zest of 1 lemon (1 ½ tablespoons)
Pinch of salt
Greek Honey & Herb Dressing:
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon dried Greek oregano
1 teaspoon dried thyme
Sea salt and freshly cracked pepper
INSTRUCTIONS
1. Prepare the yoghurt base
Combine the Greek yoghurt, finely grated garlic, lemon zest and a pinch of sea salt in a bowl. Refrigerate while you prepare the salad.
2. Chop the cucumbers
Cut the cucumbers into various shapes and sizes. Add them to a large bowl, then add the purslane, green olives and feta. Toss gently to combine.
3. Make the dressing
In a jar or bowl, combine all the ingredients for the dressing. Shake or whisk until well emulsified. Pour the dressing over the cucumber mixture and toss to coat thoroughly.
4. Finish
Spread the yoghurt mixture over a wide serving platter. Spoon the dressed cucumber salad over the top and serve.
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Margaret Pahos @CreateCookShare
