Ingredients
Vegetables
- 3 cups sliced English cucumbers
- 1 pint cherry tomatoes, halved
- 1/2 red onion, finely sliced
- 1 large red pepper, diced
Other Ingredients
- 1/8 teaspoon salt
- 1 cup kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped fresh mint, lightly packed
- 3-4 tablespoons Greek salad dressing
Instructions
- Salt cucumbers and tomatoes: Place the sliced cucumbers and halved cherry tomatoes into a bowl and sprinkle with 1/8 teaspoon salt. Mix well and let them sit for at least 15 minutes to draw out excess liquid. Set aside.
- Combine remaining ingredients: While the cucumbers and tomatoes soak, add the finely sliced red onion, diced red pepper, pitted and halved kalamata olives, crumbled feta cheese, and chopped fresh mint into a large mixing bowl.
- Drain excess liquid: Pour the cucumbers and tomatoes into a sieve or colander to discard the excess liquid, then add them to the bowl with the other salad ingredients.
- Mix salad: Gently toss all the ingredients together until well combined.
- Add dressing: Pour 3-4 tablespoons of Greek salad dressing over the salad and mix until all ingredients are evenly coated. Serve immediately.
- Meal prep tip: If preparing the Greek salad ahead of time, store undressed and add the dressing just before serving to keep the salad fresh and crisp.
Notes
- Allowing cucumbers and tomatoes to sit with salt helps remove excess moisture, preventing a watery salad.
- For best flavor, use fresh herbs like mint and high-quality feta cheese.
- This salad is best served fresh but can be prepped without dressing for meal prep purposes.
- Feel free to adjust the amount of Greek dressing to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
