Greek Cucumber Salad
A refreshing and vibrant Greek Cucumber Salad that captures the essence of summer with its simple, fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
- Cucumbers (firm and sliced)
- Cherry or vine-ripened tomatoes (chopped)
- Red onions (sliced thinly)
- Kalamata olives (pitted and halved)
- Feta cheese (crumbled)
- Freshly squeezed lemon juice
- Extra-virgin olive oil
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Wash all the produce well under cold water. Slice the cucumbers into half-moons or quarters.
- Chop the tomatoes into bite-sized pieces.
- Slice the red onions into thin rings. Soak them in water for a milder flavor if desired.
- Prepare the olives by cutting them in half or pitting and chopping if whole.
- Crumble the feta cheese over the salad generously.
- Whisk together lemon juice and olive oil, then drizzle over the salad. Season with salt and pepper.
- Taste and adjust the seasoning if necessary.
- Chill the salad for 10-15 minutes before serving. Toss again before serving.
Notes
Add honey to the dressing for a balanced sweetness and consider mixing in some roasted chickpeas for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
Keywords: salad, Greek cucumber salad, summer recipes, fresh vegetables, Mediterranean cuisine