Greek Cucumber Salad

As we sit on Hell’s Front Porch (aka in the midst of a brutal heat wave), we figured we should make something that would cool us down in the evening. We remembered back to last week when my wife and I went on our long canal walk and stopped at a local greek restaurant (the aptly named, Local Greek), and we specifically harkened back to the salad component of our amazing meals. It had no leafy greens…just large chunks of various veggies…and it was amazing! The peppers had a chilled crispness to them, and the cucumber provided a refreshing earthy sweetness before the salty creaminess of the feta hit; it was just a glorious blend of flavours.

So, we decided to take a shot at recreating it, and it worked! We served our salad as a side for Falafel Pitas…but this would also go well with other Greek inspired dishes like Spanakopita Rolls, Spana-coop-ita, or Gyro Burgers.

Time: 15 Minutes (Plus time to chill)

Ingredients:

  • Cucumber(s)
  • Red Pepper
  • Green Pepper
  • Kalamata Olives
  • Tomato
  • Red Onion
  • Feta
  • Greek Dressing

Method:

  • Wash your cucumber(s), and peel all or some of it as you please. Then cut in half longways, and slice each half into semicircular chunks, and toss into a mixing bowl.
  • Wash and cut your red and green bell peppers, and add them to your mixing bowl.
  • Thinly slice your red onion, and cut your tomato into chunks, and add them to the mixing bowl as well.
  • Add some kalamata olives to the party, and then pour in some Greek dressing, and toss to combine.
  • Stash in the fridge to cool for a little while.
  • When you’re ready to serve, remove from the fridge, and plate.
  • Either cut your chunk feta into wedges or open your crumbled feta and strew about onto your salad.
  • Devour, and Enjoy!

5 comments

  1. What is also good and authentic is to use some dried oregano, mexican, if you have it. I can also recommend adding some stuffed wine leaves (for a complete vegetarian main course salad and topping them with tzatziki made from greek joghurt (between 9 and 20% fat), garlic and dill). Very delectable and you won’t miss a thing!

    1. We LOVE stuffed grape leaves! I actually just bought some yesterday for future use! And yes, oregano would have been a great addition.

  2. I made this salad to go with a London broil and it was a perfect complement for a summer meal. And I sprinkled some Italian seasoning on it…. Which I tend to use in lots of recipes. Yum!

    1. I am delighted that you enjoyed! Thank you for sharing!!! And it’s been forever since I’ve made London Broil…thank you for the reminder…I need to remedy its hiatus from my plate!

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