Description
Greek Cucumber Salad – a light, refreshing and delicious Greek Cucumber Salad recipe that is perfect for a hot summer day!
Ingredients
Scale
- 6 oz feta cheese, crumbled (regular or dairy-free)
- 1/3 cup red onions, diced (or sliced)
- 1 cup kalamata olives, pitted
- 1 red or orange bell pepper, diced
- 1–2 cups english cucumber, diced
- 1 pint cherry tomatoes, halved or quartered
- 3–4 tablespoons Greek Vinaigrette
Instructions
- Combine ingredients in a medium-sized bowl.
- Toss to combine.
- Serve immediately.
Notes
- Serving: I LOVE serving this over a bed of chopped romaine with some grilled bone-in chicken thighs! Perfect summer meal.
- Dairy-Free: to make this recipe dairy-free simply use a dairy-free feta.
- Make Ahead: you can make this ahead but I would not recommend adding the dressing before storage as things may get a bit soggy – instead add the dressing right before serving.
- Storage: once you have put the dressing on you can store it in an airtight container in the refrigerator for 2-3 days – but it may get a bit soggy.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 3.3 g
- Sodium: 321.6 mg
- Fat: 9.5 g
- Carbohydrates: 5.7 g
- Fiber: 1.6 g
- Protein: 3.8 g
- Cholesterol: 18.9 mg