Greek Cucumber Salad
A delicious and refreshing salad that makes a great side to just about any meal.
Servings: 8 servings
Calories: 161kcal
Ingredients
- 6 Persian cucumbers These are small. If using regular cucumber, only use 2.
- 12 ounces cherry tomatoes 1 package
- 1/2 medium Vidalia or sweet onion
- 1 cup crumbled feta
- 3 sprigs Mint
- 1 cup Kalamata olives
- ¼ cup lemon juice about 2 lemons
- 6 Tablespoons Olive oil
- ½ tsp Maldon salt or other flaky salt
- ¼ tsp black pepper freshly ground, if possible
Instructions
- Chop all vegetables into medium-sized pieces.
- Tear mint into small pieces and add to vegetables.
- Add feta to vegetables.
- Add olives. Set aside.
- Combine EVOO and lemon in a small bowl.
- Whisk together and add salt and pepper to taste.
- 15 minutes before serving, pour dressing over vegetables and mix gently, making sure all is combined.
- Chill for 30 minutes before serving.
Notes
If you can't find Sugar Bombs, grape tomatoes are a good substitution. Of course, if you live somewhere that produces good tomatoes, use your favorite.
Add Kalamata olives for more texture and flavor. I add them now and then.
Only chop herbs one or two times. Over-chopping herbs can create a loss of flavor.
Nutrition
Serving: 1 | Calories: 161kcal | Carbohydrates: 5g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 220mg | Potassium: 188mg | Fiber: 1g | Sugar: 2g | Vitamin A: 349IU | Vitamin C: 15mg | Calcium: 108mg | Iron: 1mg