Recipe Details
Ingredients
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2large English cucumbers
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1pinchkosher salt
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2cupscherry tomatoes
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¼red onion
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½red bell pepper
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½cuppitted Kalamata olives
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½cuppitted green olives
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2tablespoonsminced fresh oregano
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salt and freshly ground black pepper to taste
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1pinchcayenne pepper, or to taste
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¼cupred wine vinegar, or to taste
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⅓cupolive oil, or to taste
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1(4 ounce) packagefeta cheese, diced, divided
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1teaspoonminced fresh oregano, or to taste
Cooking Directions
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Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
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Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
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While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
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Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
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Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.
Cooking Tips:
If you need to make this the day before, I suggest making the dressing separately, and then mixing everything before the event. I think this should only be dressed about 30 to 60 minutes before service for maximum enjoyment, but that’s just my approach, and some folks prefer an overnight marination.
Use 1/2 teaspoon dried oregano if you don’t have the fresh kind.
Between 4 and 6 ounces of feta cheese work well here.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories352 | |
% Daily Value * | |
Total Fat 32g |
41% |
Saturated Fat 8g |
38% |
Cholesterol 25mg |
8% |
Sodium 1250mg |
54% |
Total Carbohydrate 13g |
5% |
Dietary Fiber 3g |
9% |
Total Sugars 2g |
|
Protein 6g |
13% |
Vitamin C 39mg |
44% |
Calcium 195mg |
15% |
Iron 1mg |
8% |
Potassium 472mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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