Do you peel cucumbers for salad?

Nope! I am not trying to do more work than I have to and peeling cucumbers just takes up extra time and isn't necessary. I like the extra crunch that the cucumber skin gives and love the contrast of colors that it offers as well.

How do you keep cucumber salad from getting watery?

Like I mentioned above, this cucumber salad tastes best when made fresh and enjoyed right away. Eating this salad immediately means that the cucumbers won't have time to get watery! If you are very averse to any sort of extra moisture, you can toss the sliced cucumbers with a couple teaspoons of salt in a colander. Then rinse and gently dry cucumbers and continue making the salad as directed in the recipe card.

Greek Tomato Onion Cucumber Salad

Name: Mediterranean Cucumber Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 cucumbers, thinly sliced (about 3 cups or so); 4 oz. feta, diced (use my marinated feta recipe for extra flavor!); 1 cup halved grape tomatoes; 1/2 cup thinly sliced red onion; 1/4 cup fresh chopped dill + more for garnish; 1/3 cup olive oil; 3 tablespoons balsamic vinegar; 2 teaspoons Dijon mustard; 1 clove garlic, finely minced; Kosher salt; fresh cracked pepper

Mediterranean Cucumber Salad

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This Mediterranean inspired Tomato Onion Cucumber Salad is the perfect way to use up that fresh harvest from the garden or the bounty from the farmer’s market! It’s loaded with fresh veggies and takes just a few minutes to prepare for an easy lunch of a plant-based side dish!

Author: Kylie
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: No Cook
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

2 cucumbers, thinly sliced (about 3 cups or so)
4 oz. feta, diced (use my marinated feta recipe for extra flavor!)
1 cup halved grape tomatoes
1/2 cup thinly sliced red onion
1/4 cup fresh chopped dill + more for garnish
1/3 cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 clove garlic, finely minced
Kosher salt
fresh cracked pepper

Instructions

Add cucumbers, feta, tomatoes, red onion, and dill to a medium sized bowl.
In a mason jar combine olive oil, balsamic vinegar, Dijon mustard, garlic, and a couple pinches of Kosher salt and pepper. Cover and shake vigorously until emulsified.
Pour half the dressing over the salad and toss gently to coat evenly.
Transfer to serving platter and drizzle with remaining dressing just before serving. Garnish with fresh dill and enjoy!

Equipment

wide mouth mason jar

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large bowl

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Notes

This salad is NOT a great make-ahead side dish. The vinegar in the dressing is going to start breaking down the cucumbers once everything is tossed together so it’s best to enjoy this salad just after making it. However, you can prep the components separately and have them ready to go so all you have to do is assemble!
If you’re prepping the ingredients ahead of time, go ahead and slice the cucumber, onion, tomato, dill and feta. And then prepare the dressing in a mason jar. When you’re ready to serve the salad, just combine the ingredients, toss and serve!

Nutrition

Serving Size:
Calories: 279
Sugar: 5.7 g
Sodium: 337.8 mg
Fat: 25 g
Saturated Fat: 6.9 g
Carbohydrates: 10.3 g
Fiber: 1.5 g
Protein: 5.6 g
Cholesterol: 25.2 mg

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