Wash and dry the cucumbers, trim the ends, and cut them into bite-sized pieces approximately ½-inch thick.

Place the chopped cucumber into a colander and sprinkle lightly with about ½ teaspoon salt. Toss gently and let it sit for approximately 10 minutes so excess moisture can drain.

Drain the cucumber thoroughly and pat it dry with paper towels or a clean kitchen towel. Removing excess moisture helps prevent the creamy dressing from becoming watery.

While the cucumber drains, halve the cherry tomatoes, thinly slice the red onion, slice the Kalamata olives, and chop the parsley and dill.

Place the tomatoes, red onion, olives, parsley, and dill into a large mixing bowl.

In a separate small bowl, whisk together the Greek yogurt, mayonnaise, olive oil, lemon juice, ranch seasoning, minced garlic, black pepper, and ⅛ teaspoon salt until smooth and creamy.

Taste the dressing and adjust the seasoning if needed. Add a little extra lemon juice for brightness or a small amount of additional ranch seasoning for a stronger ranch flavor.

Add the drained cucumber and crumbled feta to the large bowl with the other vegetables.

Pour the creamy ranch dressing over the vegetables and gently fold everything together with a large spoon or spatula. Avoid aggressively stirring so the tomatoes remain intact.

Refrigerate the finished salad for approximately 15–20 minutes to allow the flavors to blend while keeping the cucumber crisp.

Give the salad one final gentle toss before serving. Taste and adjust with additional lemon juice, black pepper, fresh herbs, or feta if desired.

Serve chilled with grilled chicken, steak, burgers, kebabs, roasted meats, or your favorite keto-friendly main dish.