Greek Cucumber Salad

Prep 15 min.

Ready 20 min.

Serves 2

Now that the snow has melted and it is the end of April? It is almost feeling a little bit like spring. That means trying to get back into shape riding my bike and eating healthier. I love a good salad and cucumbers are one of my favorite vegetables and this salad sounded perfect for the warmest day so far this year. It is very light and has a nice citrus dressing that really adds to the Mediterranean flavor. Enjoy!

Ingredients

• 5 English cucumbers, sliced in half then cut into 1/4” half moon shape

• 1-pint cherry tomatoes

• 1 med red onion, sliced

• 1/2 cup Kalamata olives, (pitted and sliced. CAUTION! found two pits)

• 1/3 cup cubed Feta Cheese (I purchased a small block)

Dressing

• 1/4 cup extra virgin olive oil

• 1 lemon juiced

• 1/2 tsp dried oregano

• 1 minced clove of garlic (can substitute 1/2 tsp. garlic powder)

• 1/2 tsp dried basil

• 1/4 tsp fresh cracked pepper

• 1/4 tsp cracked sea salt

Directions

1. In a medium size bowl combine the cucumbers, tomatoes, onion, and olives.

2. In a small bowl whisk together the olive oil, lemon juice, garlic, basil, oregano, and salt and pepper.

3. Pour the dressing mixture over top the salad and toss. (I put into the fridge to chill for 20-30 min).

4. Cube 1/4 in. pieces of Feta Cheese and put on top of the salad. (I put cheese on top after letting it chill so the cheese would not get soggy) salt and pepper to taste.

Sautéed garbanzo beans are a nice additional topping as well but will try that next time!