Mediterranean Cucumber Salad
Persian cucumbers, cherry tomatoes, feta cheese, mint, basil and sweet red wine garlic vinaigrette is a refreshing side dish that pairs well with grilled food or BBQ as well as fish, burgers and chicken. Great for summer cookouts!
Servings: 8 servings
Calories: 319kcal
Equipment
Ingredients
Cucumber Salad
- 1 lb Persian cucumbers medium dice
- 12 oz cherry tomatoes halved
- 4 oz feta cheese
- ½ cup kalamata olives sliced
- ½ small red onion thinly sliced
- ¼ oz mint chopped
- ¼ oz basil chiffonade
- ½ cup parsley chopped
- ½ tsp kosher salt
- ½ tsp sumac
Red Wine Vinaigrette
- ½ cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 cloves garlic
- ¾ teaspoon dijon mustard
- 1 tablespoon kosher salt
- ½ teaspoon black pepper coarse ground
- ½ teaspoon dried oregano
- 1½ teaspoon honey
- 1 cup olive oil
Instructions
Making Cucumber Salad
- Add all cucumber salad ingredients to a large mixing bowl. Toss well to combine evenly
Making Dressing
- Add all vinaigrette ingredients except the olive oil to a food processor and blend on high for 20 seconds
- Switch the food processor to low and slowly drizzle oil in as it's blending. Do not add oil too quickly, a slow steady stream is best. Continue blending for 5 seconds after all oil is in
- Pour vinaigrette over salad, toss and serve
Notes
Make the red wine vinaigrette in a food processor or blender. It's quick and easy and stays emulsified. Drizzle olive oil into food processor slowly at the end while the food processor is running on low.
Eat salad within 48 hours of dressing for best quality.
The dressing can be made up to 2 weeks in advance and stored in the fridge. Whisk it before adding to the salad as it can separate slightly while being stored.
Nutrition
Calories: 319kcal | Carbohydrates: 7g | Protein: 3g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 13mg | Sodium: 1326mg | Potassium: 243mg | Fiber: 1g | Sugar: 4g | Vitamin A: 764IU | Vitamin C: 18mg | Calcium: 105mg | Iron: 1mg
