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Fresh Greek cucumber salad with tomatoes, olives, and feta cheese

Greek Cucumber Salad

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A refreshing and colorful salad made with juicy tomatoes, crunchy cucumbers, and a tangy dressing; perfect for outdoor meals.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dressing
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp fresh mint, finely chopped
  • to taste Salt & pepper
Salad Ingredients
  • 1 English cucumber quarter, thinly sliced
  • 5-10 oz cherry tomatoes, quartered Adjust based on preference
  • 1/2 medium red onion, halved and thinly sliced
  • 1/3 cup pitted Kalamata olives, cut in half Can substitute with green olives or capers

Method
 

Preparation
  1. In a small mixing bowl, combine the olive oil, lemon juice, red wine vinegar, dill, pepper, and salt. Whisk until well combined.
  2. In a larger bowl, toss together the cucumber, cherry tomatoes, red onion, and Kalamata olives.
  3. Drizzle the dressing over the veggies and mix well until everything is coated evenly.
  4. For the best flavor, let it marinate for at least 30 minutes in the refrigerator before serving.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 8gProtein: 2gFat: 14gSaturated Fat: 2gSodium: 250mgFiber: 2gSugar: 3g

Notes

Store in a sealed container for up to 2 days. Add dressing just before serving to maintain freshness. Consider pairing with grilled chicken or fish, pita bread, and tzatziki sauce for a complete Mediterranean meal.
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