Greek Cucumber Salad
This simple cucumber Greek salad is light, refreshing, and packed with vibrant colors and flavors – ready in just 15 minutes, perfect for potlucks, picnics, BBQs, and more!
Servings: 4 to 6
Calories: 410kcal
Ingredients
- 1 small red onion, thinly sliced
- 1 to 2 lemons
- ½ teaspoon of salt
- 4 tablespoons of olive oil
- 1 tablespoon of olive brine
- ½ teaspoon of garlic powder
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- 1 teaspoon of dry oregano
- 1 lemon
- ½ block of super firm tofu, crumbled
- 3 cucumbers, peeled and diced (3 to 4 cups)
- 1 pint of cherry tomatoes, halved
- ½ cup of sliced black olives
Dressing
- 5 tablespoons of olive oil
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- 1 teaspoon of dry oregano
- 5 tablespoons of olive brine
- onion-lemon marinate juice
Instructions
- In a medium bowl, add the thinly sliced onion, lemon juice, and salt. Toss well for all of the onion slices to be soaked with the lemon juice and salt. Set aside.
- In a medium bowl, add the olive oil, olive brine, garlic powder, salt, black pepper, oregano, and juice of one lemon. Mix well until all flavors are fully combined. Crumble the tofu in small pieces to resemble feta cheese. Mix well and set aside.
- In a large bowl, add the diced cucumbers, cherry tomatoes, and black olives. Make sure to reserve the juice, drain the onions and add them to the bowl.
- In a small jar with a lid, add the 5 tablespoons of olive oil, salt, black pepper, oregano, olive brine, and the reserved juice from the onions. Mix well and add 2-3 tablespoons of dressing to the bowl with the cucumber salad. Mix well and top with crumbled tofu mixture to taste.
- Serve with more dressing on the side and enjoy cold! The longer it sits, the more flavorful it gets.
Notes
To make it a protein packed salad – use the whole block of tofu and add it all to the salad at the end of step 4. Mix well and enjoy!
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- Allow the flavors to meld: Once assembled, Greek/ Mediterranean cucumber salad highly benefits from at least 30 minutes of ‘marinating’ in the fridge. 1-2 hours is better.
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- Adjust the texture: Enjoy the veggies fairly chunky or finely diced/chopped based on your desired texture.
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- To avoid watery salad: If your cucumbers and/or tomatoes are very seedy, de-seed them.
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- To save time: A mandoline or vegetable chopper can help speed up prep.
Nutrition
Calories: 410kcal | Carbohydrates: 20g | Protein: 7g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Sodium: 1841mg | Potassium: 786mg | Fiber: 6g | Sugar: 9g | Vitamin A: 839IU | Vitamin C: 65mg | Calcium: 108mg | Iron: 3mg
