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Greek Cucumber Salad

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5 from 1 review

With less than 10 ingredients, this Greek cucumber salad comes together in about 15 minutes and is loaded with fresh flavors, crisp cucumbers, and a delicious red wine vinaigrette. It's the perfect summer lunch or veggie-loaded side dish!

Ingredients

Units Scale
  • 2 English cucumbers, sliced in half lengthwise and cut into large pieces
  • 3.5 oz. jar capers, drained
  • 1 cup diced red bell pepper
  • 1 cup halved cherry tomatoes
  • 1 cup halved pitted olives
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh dill
  • 3/4 of a cup of red wine vinaigrette
  • 8 oz. feta cheese, diced

Instructions

  1. Add cucumbers, capers, bell pepper, tomatoes, olives, onion, and dill to a large bowl. 
  2. Pour about 1/2 a cup of the red wine vinaigrette dressing over the salad and toss to coat. 
  3. Add the feta cheese and gently fold it in. Or add it just before serving. 
  4. Add the remaining 1/4 cup of the red wine vinaigrette just before serving. Season to taste with salt and pepper and enjoy!

Equipment

Notes

  • This salad tastes best when it's been refrigerated for a few hours and up to 6-8 hours. The feta will break down and crumble a bit as it's mixed into the salad so I prefer to gently fold it in just before serving so it maintains the cube shape. If you don't mind slightly crumbled feta you can just toss it right in with the rest of the salad right away.
  • Use fresh ingredients! Because the ingredient list is so short, using fresh ingredients is going to go a long way in making a delicious salad. Farmer's market cucumbers and tomatoes are always going to taste better than those from the grocery store because they were most likely picked within the last day or so and brought directly from the farm!

Nutrition

Find it online: https://midwestfoodieblog.com/greek-cucumber-salad/