Mediterranean Cucumber Salad (Printable)
Crisp cucumbers and tomatoes with feta, olives, and herbs in a zesty lemon dressing.
# What You'll Need:
→ Vegetables
01 - 2 large cucumbers, sliced
02 - 1 cup cherry tomatoes, halved
03 - 1/4 red onion, thinly sliced
04 - 1/2 cup Kalamata olives, pitted and halved
05 - 1/2 red bell pepper, diced
→ Dairy
06 - 1/2 cup feta cheese, crumbled
→ Fresh Herbs
07 - 1/4 cup fresh parsley, chopped
08 - 1 tablespoon fresh dill, chopped
→ Dressing
09 - 3 tablespoons extra virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 garlic clove, minced
12 - 1 teaspoon dried oregano
13 - Salt and freshly ground black pepper to taste
# How to Cook:
01 - In a large salad bowl, combine the sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives, and diced red bell pepper.
02 - Add the crumbled feta cheese, chopped fresh parsley, and fresh dill to the bowl with the vegetables.
03 - In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well blended.
04 - Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
05 - Adjust seasoning to taste and serve immediately, or refrigerate for 10 to 15 minutes to allow the flavors to meld together.
# Expert Advice:
01 -
- The vegetables stay crisp and refreshing even after sitting in the fridge for hours
- It comes together in literally fifteen minutes with zero cooking required
02 -
- Cucumbers release water as they sit, so if you are making this ahead, salt them first and let them drain for 20 minutes
- The salad tastes best at room temperature, not cold from the fridge
03 -
- Use a vegetable peeler to create stripes on the cucumbers before slicing for a restaurant worthy presentation
- Let the salad sit for at least 15 minutes before serving to let the flavors really develop