Cucumber Greek Salad

I can’t eat enough salad these days.  Maybe it’s the weather or maybe it’s all the beautiful produce at the Farmer’s Market and my Co-op – quietly taunting me with brilliant shades of summer color and fresh earthy scents as I slowly meander by.

Salad is a lovely way to enjoy the warmer months.  No need to turn on a stove top or oven, fresh ingredients that are easily prepped and assembled and can be as fun and festive or as traditional as you desire.

I keep an assortment of vinegar and olive oil in my pantry for a quick dressing.  Don’t worry about getting to fancy or spending a lot of time making the dressing.  Just a dash of your best olive oil and favorite vinegar with a pinch of salt and pepper will do.  Get a little wild and purchase a champagne, pinot noir or sherry vinegar or high quality flavored vinegar to keep on hand for all your summer salad creations.

This enticing Cucumber Greek Salad was inspired by the traditional Greek salad that we all know and love.  I makes a lovely light lunch or paired with grilled salmon for the loveliest of summer al fresco dining.  Divine.

Delicious Wishes and Loads of Love,

Karista

Cucumber Greek Salad

All the ingredients are approximate.  Feel free to adjust to your taste preference.  Sometimes I load the salad with olives and sometimes I keep it simple with just a few.  Let your taste buds be your guide.

Serves 4

Ingredients

2 large cucumbers, peeled or partially peeled and sliced about 1/8 inch slices.

1/2 cup pitted assorted olives (I like using stuffed green and pitted kalamata olives)

1/2 cup small diced or crumbled herbed or marinated feta cheese

1/4 cup thinly sliced red onion

1/4 cup coarsely chopped or torn fresh mint leaves

Optional: Cherry tomatoes, halved or quartered

Salt and pepper

Drizzle of extra virgin olive oil

Drizzle of sherry, champagne, red wine, pinot noir or balsamic vinegar

Directions

Layer the cucumber on a platter or in a large serving bowl.  Next layer the olives, then the feta cheese, next the red onion and then last, top with the fresh mint.  Sprinkle with salt and pepper and drizzle with vinegar and olive oil.

I love this served on a large platter but if you prefer, put all the ingredients in a bowl and toss with the olive oil and vinegar.  Garnish with extra chopped mint.

Enjoy!