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Easy, Delicious & Healthy-Authentic Greek Cucumber Salad Recipe
Delicious, Easy and Healthy
Mediterranean Diet Food
Summer is almost here and you know what that means...picnics, barbeques and get-togethers! Wouldn't you love to bring something different this year. Most people think of potato salad, macaroni salad or coleslaw when they think of picnic salads. This year think Greek salad.
Greek salad is wonderfully refreshing and healthy. It can withstand sitting out for several hours without going bad. In fact, the longer it sits, the better it tastes. This is one salad that is actually better at room temperature. And it is healthy! All your friends who are dieting will love you when you arrive with this salad.
I love this recipe. It was given to me by a friend many years ago. This is an authentic Greek salad, and contains no lettuce. This is true Mediterranean fare! The Mediterranean diet is a healthy diet that tastes great. Greek salad is even better the second day. Try this recipe and you will agree...healthy eating can be delicious!
You can leave out the feta cheese if you prefer vegetarian. It tastes great either way.
Get In the Mood! Watch these clips from my favorite Greek movie.
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- 1 pint Grape Tomatoes
- 1 Cucumber, Peeled, Seeded, Thinly Sliced
- 1 small Red Onion, Thinly Sliced **see description**
- 1 Green Pepper, Thinly Sliced
- 8 oz Feta Cheese, Crumbled
- 2 Tblsp Kalamata Olives, Pitted Preferably
- 1 Tsp Oregano, Dried
- 2 Tblsp Parsley, Fresh **or 2 Tsp Dried**
- 1 Tsp Salt
- 1/2 Tsp pepper
- 1/2 cup Olive Oil
- 2 Tblsp Lemon Juice
- 2 Tblsp White Vinegar
- If you are using cherry tomatoes, cut them in half. If you are using grape tomatoes, you can either cut them in half or not. I don't usually cut the grape tomatoes. Place the tomatoes in a large salad bowl
- Peel and seed the cucumber. Cut the cucumber in half length-wise and slice thinly. Add the cucumbers to the bowl with the tomatoes.
- Cut the green pepper in half. Remove the seeds and the white pith. Thinly slice length-wise. Add to bowl with other vegetables
- Peel the red onion. Half it once length-wise and once horizontally. Thinly slice and add to bowl. You can use 1/2 the onion if you prefer.
- Drain the Kalamata olives and add to bowl with vegetables. I prefer pitted olives. You can use olives with pits also. If so warn the people eating with you so there are no broken teeth.
- Crumble the feta cheese over the vegetables and olives.
- To make the dressing, first mix the lemon juice and vinegar in a small bowl. ***A note about juicing a lemon: You will get more juice from a lemon at room temperature. If you have kept them in the refrigerator, you can heat them in the microwave. Heat for 30 seconds and an additional 30 seconds if needed. You can freeze any left over juice for another use.
- Add the oregano, parsley, salt and pepper and mix well. Whisk in the olive oil 1 tablespoon at a time. You want the dressing well emulsified. I generally will use an extra virgin olive oil.
- Pour the dressing over the vegetables, olives and cheese. Mix well. Cover the salad and place in refrigerator 2-24 hours. I like it best the next day when the flavors have had time to meld.
- Remove the salad from the refrigerator 15 to 30 minutes prior to serving. The olive oil tends to harden in the refrigerator giving the salad an unpleasant appearance. Let the salad come close to room temperature. Mix well and serve.
- Vegetarian History Lessons From A Greek Chef -- The Vegetarian Resource Group
Vegetarian nutrition information, recipes, books, and publishers of Vegetarian Journal. The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on vegetarianism and the interrelated issues of health, nutriti
- Greek Food: A Complete Guide
An informative photographic tour of Greek cuisine by Matt Barrett, featuring Greek food, Greek restaurants, Athens restaurants, how to order, shopping in the market, greek dishes, what to eat in Greece, and much more...
© 2009 Kari Poulsen