Posted by Lisa
Greek Cucumber Salad
Summer is the season of salads and when cucumbers hit the scene they can be very abundant. This salad is quick and tasty and the saltiness of the feta is a nice complement to the cool, sweetness of the cucumbers. Feel free to peel your cucumbers; I like to keep the peel on mine for extra nutrition if they are coming from an organic source and are non-waxed.
Greek Cucumber Salad
- 2-3 medium cucumbers, either peeled or unpeeled is fine
- 1/4 cup olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 clove garlic, minced
- leaves from one sprig of mint, finely chopped
- 1/4 teaspoon salt
- a few grinds of pepper
- 1/4-1/2 cup of feta, crumbled
Cut the cucumbers into quarters, lengthwise, then slice into 1/2″ chunks and place into a medium sized bowl. Combine olive oil through pepper in a 1/2 pint jar and shake well. Pour dressing over cucumber pieces, sprinkle feta over cucumbers and mix thoroughly. Serve cold or at room temperature.
Tonia said,
July 20, 2009 @ 7:14 pm
We make that salad a lot! I can’t add vinegar though, because SOMEONE doesn’t like it.
I wanted to let you know that I made the pea and rice salad from a few posts back. I didn’t have lemon juice but did have lime and I cut down the olive oil just a bit and added less basil and some chopped green onions. I am going to stuff a pita with it for lunch tomorrow. Thanks, Lisa!
Lisa said,
July 20, 2009 @ 9:11 pm
Tonia-Do you use lemon juice instead? I don’t think I’ve met anyone who doesn’t like vinegar!
I’ve never thought of stuffing a pita with the rice and pea salad, but that sounds delicious. Maybe sprinkled with some feta! I’m glad you enjoyed it.
Tonia said,
July 21, 2009 @ 7:04 am
Yes, we use lemon juice. I love vinegar (I like to put cucumber slices in vinegar) and eat them that way. Jack doesn’t like vinegar in most things. Feta would be good. I halved some cherry tomatoes and tossed them in this morning as well. I can’t wait till lunch time!