Spice up your weeknight vegetables with a greek cucumber tomato salad that brings a whole new spin to healthy. Fresh cucumbers, salty feta and simple spices make this an easy supper side or quick lunch for the work week.
“Nobody’s going to eat this.” I thought as I put the cucumbers into the bowl for my Greek vegetable salad.
I was tossing it together for our weekly Sunday potluck at my in-law’s and I was sure that my 25 extended family members were going to balk when they saw it. “What is this??” they would ask as they poked around in the bowl.
And it did go a little like that. My brother in law asked the dreaded question–“It’s a Greek vegetable salad,” I told him. “Walk on the wild side, would ‘ya?” patting him on the shoulder.
I already knew I loved every single part of this salad and it didn’t hurt my feelings that they were unsure. More for me!
But I was so, so wrong.
I knew I was wrong when my questioning family members started coming to the table with second–and third helpings. Whoops. Badly called Rachel. I need to have more faith in my family. They ate it so fast that my mother in law–the last to eat because she’s always so busy serving the rest of us–didn’t even get to taste it.
I have to make more. Darn it. I have to make more of a fresh vegetable salad that’s full of flavor and seasonal goodies that even picky eaters like it. Darn again.
Make a batch for your crew and you’ll be saying darn too. You’ll be apologizing to the people who didn’t get any. And you’ll be promising to make more. You will be awesome. Or okay, if you aren’t awesome, at least the Greek vegetable salad maker in the family–that’s still cool.
Tips for your Greek Cucumber Tomato Salad
- Make this dish at least two hours ahead and let it sit. It doesn’t necessarily have to be in the fridge, but that’s where I keep mine. The flavor changes dramatically with a few hours for it to sit and think about what it’s done.
- If you aren’t a fan of onions, use a shallot or green onion tops for a more mild flavor.
- As this sits, there’s a fair amount of liquid that collects in the bottom of the bowl. Feel free to squeeze out the pulp and seeds from your tomatoes if you’d like less liquid.
Greek Cucumber Tomato Salad
- 2 medium cucumbers seeds removed OR 1 large seedless cucumber sliced into 1 inch pieces
- 3 Roma tomatoes diced into 1 inch pieces
- ⅓ cup red onion finely diced
- 8 Kalamata olives sliced
- ¾ cup crumbled Feta cheese
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice
- ½ teaspoon dried oregano
- ¼ teaspoon each salt and pepper
- Toss the cucumbers, tomatoes, onions and olives together in a medium bowl.
- Add the olive oil, lemon juice, oregano, salt and pepper and toss well.
- Add the Feta cheese and toss gently to coat.
- Cover in plastic wrap and refrigerate or allow the salad to rest for at least 2 hours before serving.