Name: Greek Cucumber Salad
Cuisine: Greek
Ingredients: 2 cucumbers, peeled and chopped into 1/4 slices; 4-6 Roma tomatoes, chopped; 1/2 of a red onion, sliced; 1/4 cup olive oil; 1 1/2 Tablespoons lemon juice; 2 Tablespoons red wine vinegar; 2 teaspoons dried oregano; 1/2 cup crumbled feta cheese; Salt to taste; Pepper to taste; Black olives, pitted and sliced (to taste)

Description

A refreshing Greek Cucumber Salad featuring crisp cucumbers, ripe tomatoes, red onion, feta cheese, and olives, all tossed in a zesty lemon, olive oil, and red wine vinegar dressing.

Ingredients

2 cucumbers, peeled and chopped into 1/4 slices
4-6 Roma tomatoes, chopped
1/2 of a red onion, sliced
1/4 cup olive oil
1 1/2 Tablespoons lemon juice
2 Tablespoons red wine vinegar
2 teaspoons dried oregano
1/2 cup crumbled feta cheese
Salt to taste
Pepper to taste
Black olives, pitted and sliced (to taste)

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Instructions

In a large bowl, combine cucumbers, tomatoes, and onions.
In a smaller bowl, mix the olive oil, lemon juice, red wine vinegar, and dried oregano. Pour over the vegetables and mix well. Season salad with salt and pepper.
Sprinkle feta cheese and olives over the top of salad and mix. Taste and adjust spices if need be. Refrigerate until ready to eat. Enjoy!

Notes

Use fresh produce! You will most definitely want to use super fresh cucumbers, tomatoes, and red onion for the best flavor. The fresher and more in-season your veggies are, the better!
Be sure to peel your cucumbers if using regular cucumbers. If you choose to use English cucumbers, you do not need to peel them because they have a thinner skin that is less bitter.
What type of tomatoes to use: I like to use roma tomatoes, grape tomatoes, or fresh garden tomatoes in my salad.
Add some fresh herbs like fresh oregano in the dressing instead of dried, or a bit of chopped fresh parsley sprinkled on top for a finishing touch.
Olives are optional! If you’re not a fan of olives (like me), feel free to leave them out. Alternatively if you’re an olive-lover (like my husband), use whichever kind you prefer, but I usually just stick with sliced black olives.
You can definitely make this in a quick pinch for any barbecue or summer get together, but if you let your cucumber greek salad marinate for at least a couple of hours (preferably longer!) the flavors will develop even more. I really like to make it the night before we plan to enjoy it.
Store your Greek Cucumber Salad in an airtight container in the fridge for up to three days.

Category: Salad
Method: No Cook
Cuisine: Greek