Greek Cucumber Salad
Greek cucumber salad thats easy to make and super refreshing. Greek style flavors with a tangy dressing topped over classic ingredients.
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Servings: 5 serving
Calories: 348kcal
Ingredients
- 2 cucumber sliced
- 1/2 medium red onion sliced
- 1 cup kalamata olives halved
- 1 pint cherry tomato halved
- 1 cup feta cheese crumbled
Dressing
- 1/2 cup olive oil
- 1 lemon, squeezed
- 2 tablespoon red wine vinegar
- 1/2 cup basil, chopped
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- First, prep the cucumbers. Salt them heavy, cover then place in the refrigerator for one hour. After, rinse them and drain the excess water from them. This step can be skipped but your cucumber salad will get very watery.
- Now, while the cucumbers are draining prep the other ingredients. Chop the onion and add the slices to water if you want to take away the bite. Slice olives and halve tomatoes. If your feta cheese is not crumbled, do that now.
- In a small bowl, add olive oil, chopped basil, oregano, juice a lemon pour in red wine vinegar and season with salt and black pepper. Give the dressing a mix then sat aside.
- When the cucumbers are ready toss all the chopped ingredients in a bowl together.Then, pour over dressing and mix well. Taste for salt and serve.
- Note, if you prepped the cucumbers the recipe will be fine to serve later. But if you didn't serve immediately because you won't have long before the water starts to leak from the cucumbers.
Nutrition
Calories: 348kcal | Carbohydrates: 10g | Protein: 6g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 27mg | Sodium: 1243mg | Potassium: 423mg | Fiber: 3g | Sugar: 5g | Vitamin A: 784IU | Vitamin C: 26mg | Calcium: 194mg | Iron: 1mg
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