Ingredients
Scale
Salad Base
- 3 cups diced English cucumber (about 2 large cucumbers)
- 2 cups diced cherry or grape tomatoes (about 10 oz)
- 1 cup diced red onion (about ½ medium)
- ⅔ cup sliced Kalamata olives (drained)
- 1 cup feta cheese (crumbled)
- 1½ tablespoons finely chopped fresh mint
- 1½ tablespoons finely chopped fresh basil
Vinaigrette Dressing
- 3 tablespoons extra virgin olive oil (or avocado oil)
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prep the cucumbers: Trim the ends, slice in half lengthwise, then scoop out the seeds with a spoon. Cut each half into quarters lengthwise, then dice into small cubes.
- Dice the veggies: Slice the cherry tomatoes in halves or quarters. Finely dice the red onion.
- Mix the salad base: In a large bowl, combine cucumbers, tomatoes, onions, olives, feta, mint, and basil.
- Make the vinaigrette: In a small bowl or measuring cup, whisk together olive oil, vinegar, Dijon mustard, garlic powder, salt, and black pepper until fully emulsified.
- Toss the salad: Pour the vinaigrette over the salad ingredients. Toss gently until everything is evenly coated.
- Season to taste: Adjust salt and pepper if needed. Serve immediately or chill for 15–30 minutes before serving for deeper flavor.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Total Fat | 14g |
| Saturated Fat | 5g |
| Cholesterol | 22mg |
| Sodium | 530mg |
| Total Carbohydrates | 8g |
| Dietary Fiber | 2g |
| Sugars | 3g |
| Protein | 4g |
| Vitamin C | 16% DV |
| Calcium | 15% DV |
| Iron | 8% DV |
Note: Nutritional values are estimated and may vary based on exact ingredients used.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: Mediterranean