Cucumber Greek Salad
Garden-fresh cucumbers, tomatoes, red onion, fresh basil, and kalamata olives are tossed with a house made Greek dressing. Salty feta cheese brings a nice tang to the salad making this a bright and flavorful Summer salad or side dish.
Servings: 6 servings
- 4 garden fresh cucumbers 4 cups *your choice of variety
- 2 large tomatoes on the vine
- 1/2 cup Kalamata olives pitted
- 1 small red onion sliced into thin rings
- 1/2 cup fresh feta crumbled
Greek House Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup champagne vinegar
- 2 tbsps. fresh basil sliced thin
- 6 whole garlic cloves crushed
- 1/4 tsp. kosher salt
- 1/2 tsp. dried thyme
Wash and dry all your fruits and veggies.
Slice cucumbers (peel on) into 1/4" discs.
Slice tomatoes into small wedges,
Peel and slice onion into thin rings.
Crumble feta (if applicable)
Toss all veggies and cheese together in a serving dish; set aside.
Add garlic cloves to your garlic press until each is finished being pressed.
Add garlic, salt, thyme, and fresh basil to a medium bowl. Pour in the oil, and vinegar.
Whisk all ingredients together and pour over the veggies.
Toss Greek Cucumber Salad and chill for at least 1 hour before serving.
Nutritional values may differ and are meant to be a guide.
You can make this salad 24 hours before serving. If you store this recipe correctly, you can get 3 days out of it. You might even be able to get more, but ours goes so quickly because it is delicious!
Serving: 1serving | Calories: 255cal | Carbohydrates: 10g | Protein: 4g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 403mg | Potassium: 465mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1006IU | Vitamin C: 17mg | Calcium: 116mg | Iron: 1mg