This Mediterranean Cucumber Salad is Greek inspired…filled with cucumber, tomato, red onion, feta cheese, kalamata olives and herbs. It’s so darned flavourful; you’ll crave it! It keeps really well, too. So leftovers are great for next day lunches. With some naan, or some crusty bread, it’s a light fabulous meal for Meatless Monday.
There isn’t one single thing in this salad that I don’t adore. I love cucumbers; I transform into a human tomato during tomato season; I could (and do) drink red wine vinegar; I have an abiding affection for feta cheese (especially since I started making my own); kalamata olives are rapturous. I’m tellin’ ya’, if a person could marry a salad, this one just might be my amour.
One thing, though. I rarely put oil on my salads. If you like oil, I’d add a nice olive oil to this, but it really doesn’t need it. It’s so fresh and light and packed with flavour. Make it!
- 2 cucumbers, diced
- 3 Roma tomatoes, diced
- ½ cup red onion, diced
- ¼ cup Kalamata olives, halved
- ¼ feta cheese, crumbled
- 3 tablespoons fresh cilantro, chopped
- ¼ teaspoon ground cumin
- ¼ teaspoon dry oregano leaves
- ¼ teaspoon garlic powder
- salt and pepper, to taste
- ¼ cup red wine vinegar
- Place all the ingredients in a large bowl and toss to combine.