What is a traditional Greek salad made of?

Traditional Greek salad, also known as Horiatiki , consists of juicy tomatoes, cucumbers, bell pepper, red onions, olives, and feta cheese for a boost of creaminess and calcium.

How do you keep cucumbers crisp in a salad?

Salt your sliced cucumbers, and set them aside for a few minutes before adding them to the rest of the ingredients. This helps them release some of their natural liquid, keeping the cucumbers crisp even after they’re added to the salad.

What flavor is Greek salad?

The flavor of this Greek cucumber salad recipe can be described as being light, crisp, refreshing, and just a little tangy from a lemon-herb vinaigrette.

How nutritious is Greek salad?

This vegetarian Greek salad is highly nutritious. It features a good balance of fiber, nutrients, healthy fats, and carbs, making it a nutritious, well-rounded recipe.

How long does this recipe last?

Stored in an airtight container, this Greek cucumber salad recipe will stay fresh in the fridge for one to two days. Just be sure to give it a good stir before serving to distribute the dressing.

How much is a serving size of this salad?

This recipe makes 8 cups total, which is 8 servings. A single serving is 1 cup as a side dish, or 2+ cups as a main-dish salad.

How can I add more flavor to this cucumber salad recipe?

Feel free to experiment and incorporate different ingredients to make this recipe your own. For example, a dash of fresh lemon juice, minced garlic, or additional veggies would all taste great.

Greek Cucumber Salad (Fresh and Light)

Servings: 8 cups (10-12 servings) 1x

Ingredients

6 thinly sliced Persian (mini) cucumbers (1.25 lb or 4 cups slices)*
2 cups halved grape tomatoes (10-11 oz)
1 15-ounce can chickpeas, drained and rinsed
½ small red onion, diced or thin sliced (3 oz or ¾ cup)
½ cup pitted and sliced kalamata olives (3 oz)
2 tablespoons minced fresh mint (about 15 leaves)
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
½ teaspoon fine salt plus more to taste
Pinch of black pepper
⅓ cup crumbled feta cheese (optional)

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Instructions

In a large bowl, combine the cucumbers, tomatoes, drained chickpeas, red onion, kalamata olives, and the fresh mint; toss gently a few times.
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. When ready to serve, pour the vinaigrette over top of the salad ingredients.
Add the feta cheese just before serving.

Notes

* May use an English or hothouse cucumbers instead. If the cucumber has a large circumference, cut the slices into half-moons.

Nutrition Information

Serving Size: 2/3 cup (1/12 of recipe) with feta
Calories: 190
Fat: 6 g
(Sat Fat: 1 g)
Sodium: 270 mg
Carbohydrate: 23 g
(Fiber: 5 g
Sugar: 5 g)
Protein: 8 g
Cholesterol: 2 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free Nut-free Paleo Vegan Vegetarian

Recipe By: Jessie Shafer