Cucumber Greek Salad

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It's week #21 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week. I tried this cucumber Greek salad. My family was getting together for Memorial Day weekend. The temperature was HOT (in the 90s and humid), and I wanted to prepare something light, fresh, and cool.

The inspiration for this dish comes from this recipe that I found at belleofthekitchen.com. I made some alterations based on personal taste preferences and to keep it WFPB (omitted the feta cheese, significantly decreased the olive oil, decreased the dried oregano, added a bit of salt and a bit of blue agave syrup). 

The result was simple, fresh-tasting, and delicious. Perfect for a summer get-together. 

What I like about this recipe (besides the fact that it's healthy):

  • Simple to make.
  • A nice combination of flavors. 
  • Keeps well in the refrigerator. 

What I ended up using/doing:

Vegetables:

  • 2 English cucumbers, chopped
  • 4 Roma tomatoes, chopped
  • About 1/4 of a large red onion, diced
  • 1/2 cup Kalamata olives, sliced

Dressing:  

  • 3 Tbsp fresh lemon juice + zest from about half of the lemon
  • 1 Tbsp olive oil (This can be omitted if you want to keep it oil-free.)
  • 1 tsp dried oregano
  • 1 tsp blue agave syrup or honey
  • Salt and pepper to taste

Instructions:

  1. Combine the vegetables in a medium-sized bowl.
  2. In a small bowl, mix together the dressing ingredients.
  3. Pour the dressing over the vegetables and mix well. 
  4. Enjoy!

 

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This post was originally published on May 27, 2018.