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.