Description
A vibrant and refreshing Mediterranean side dish that highlights the crunch of fresh English cucumbers, the sweetness of cherry tomatoes, and the savory tang of feta cheese and kalamata olives. This salad is naturally dressed with high-quality extra virgin olive oil and fragrant oregano, making it a perfect healthy addition to any meal. Its light, hydrating, and nutrient-dense profile ensures a restaurant-quality experience without the need for complicated cooking or heavy, processed ingredients.
Ingredients
2 large English cucumbers
2 cups cherry tomatoes
0.5 cup pitted kalamata olives
1 cup block feta cheese
0.25 cup red onion
3 tbsp extra virgin olive oil
1 tsp dried oregano
Pinch of sea salt
Instructions
Wash all vegetables thoroughly under cold running water.
Slice the English cucumbers into half-moons approximately one-quarter inch thick.
Halve the cherry tomatoes to expose their juices.
Slice the red onion into paper-thin strips.
Combine the cucumbers, tomatoes, onions, and olives in a large glass mixing bowl.
Drizzle the extra virgin olive oil over the vegetables.
Sprinkle with dried oregano and a pinch of sea salt.
Gently toss the salad until well combined and serve.
Notes
Use block feta instead of pre-crumbled to ensure better texture and less saltiness. Marinating the salad for 15-30 minutes before serving allows the juices to mingle for a more robust flavor. Store leftovers in an airtight container for up to 24 hours.
- Prep Time: 15
- Category: Summer Desserts
- Method: No-cook
- Cuisine: Greek/Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 165
- Sugar: 4g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 4g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg