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Greek Cucumber Salad
nibbleboard.com/recipes/greek-cucumber-salad
Ingredients
Ingredients
- 4-6 Roma tomatoes, chopped
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
Dressing
- 1/4 cup olive oil
- 1 1/2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons dried oregano
- Salt to taste
- Freshly cracked black pepper to taste
Instructions
- Whisk together olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper in a small bowl until well combined.
- Combine sliced cucumbers, chopped tomatoes, and red onion in a large mixing bowl.
- Pour the dressing over the vegetables and toss gently until everything is evenly coated.
- Add crumbled feta cheese and sliced olives on top. Give it one more gentle toss.
- Taste and adjust salt, pepper, or lemon juice as needed. Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Nutrition per Serving
139Calories
3gProtein
5gCarbs
12gFat
Chef Tips
- Salt the cucumber slices lightly and let them sit in a colander for 10 minutes before assembling — this draws out excess water so your dressing doesn't get diluted.
- English cucumbers or Persian cucumbers work great here and don't need peeling, giving you a nicer green color in the finished salad.
- Use block feta and crumble it yourself — pre-crumbled feta is coated in anti-caking powder and doesn't taste as creamy.
- Swap the lemon juice for all red wine vinegar if you want a punchier, more traditional Greek flavor.
- This salad keeps well for up to 3 days in the fridge, but add the feta just before serving to keep it from getting soggy.
Storage
Store in an airtight container in the refrigerator for up to 3 days. The cucumbers will soften slightly but the flavor stays great.