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Amazing Greek Cucumber Salad: A 15-Minute Joy!

Greek Cucumber Salad
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This Greek Cucumber Salad is a fresh, healthy, and flavorful dish with a Mediterranean twist. It’s a no-mayo recipe that combines crisp cucumbers with juicy tomatoes, briny olives, creamy feta cheese, and a light vinaigrette, making it a vibrant and easy side.

Ingredients

Scale
  • 2 large cucumbers, peeled and diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 ounces feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a large bowl, combine the diced cucumbers, halved cherry tomatoes, thinly sliced red onion, pitted and halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
  2. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.
  3. Pour the dressing over the salad ingredients.
  4. Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
  5. Serve immediately or chill in the refrigerator for at least 15 minutes for the flavors to meld.

Notes

  • For an extra zing, add a squeeze of fresh lemon juice to the dressing.
  • If you prefer a milder onion flavor, soak the sliced red onion in ice water for 10 minutes before adding it to the salad.
  • This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Find it online: https://whiskdaily.com/greek-cucumber-salad-no-mayo-recipe/