Greek Cucumber Salad Recipes

Steps:

• Combine the cucumbers, tomatoes, chickpeas, olives, scallions and parsley in a large bowl.
• Whisk together lemon juice, garlic, sugar, salt and pepper for the vinaigrette in a bowl.
• Drizzle olive oil into lemon juice mixture in a steady stream.
• Stir in mint and adjust seasonings to taste.
• Toss salad with vinaigrette just before serving. Serve at room temperature.
• Serve with toasted pita bread pieces, if desired.

Steps:

• In a small bowl, combine sour cream, salt, pepper and cumin, whisk until blended.
• Place cucumber, green onion, dill and garlic in a serving bowl.
• Add the sour cream mixture and toss.
• If desired, add lemon juice to taste.

Steps:

• Place the cucumber, peppers, tomatoes and red onion in a large bowl.
• For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Steps:

• Slice cucumbers as thinly as you can. A mandolin or vegetable slicer will make quick work of it. Toss together the cucumbers and a large pinch of salt in a mesh strainer set over a bowl. Combine the feta, oregano, garlic and shallots in a separate bowl. Add the lemon juice and zest and whisk in the olive oil. Drain off and discard any water that has released from the cucumbers. Toss together the cucumbers and the dressing. Serve.

Steps:

• Place tomatoes, cucmbers, onion, olives, cheese and parsley in a bowl.
• Drizzle on the vinegar, oil, and add salt and pepper.
• Toss well.

Steps:

• Combine great northern beans, fava beans, Kalamata olives, cucumbers, carrots, onion, and parsley in a large salad bowl.
• Whisk lemon juice, olive oil, salt, and pepper together in a small glass measuring cup until it thickens slightly. Pour over the salad and mix well.
• Add feta cheese and toss to combine. Cover and refrigerate until flavors have blended, about 2 hours.

Steps:

• In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

Steps:

• Mix tomatoes, cucumber, green bell pepper, and onion together in a large bowl.
• Whisk vinegar, sugar, olive oil, black pepper, salt, and garlic together in a small bowl; pour over vegetables. Add olives; toss to coat. Divide salad among four plates; top each serving with feta cheese.

Steps:

• In a small bowl stir together feta cheese, sour cream, parsley, dried tomatoes, garlic, and pepper. Cover and chill for 2 to 24 hours. (Cook time reflects refrigeration time).
• Using a sharp knife, trim the ends from cucumber; discard ends. Horizontally slice the cucumbers into slices. Spoon 1-1/2 teaspoons cheese mixture onto each cucumber slice. Arrange cucumber slices on a serving platter.
• In a small bowl combine basil and olives. Spoon some of the mixture onto each cucumber slice.

Steps:

• Chop the cucumbers into 1 inch cubes. Place in a medium size bowl and sprinkle with salt. Let sit 15 minutes to release water.
• Drain excess water and stir in cherry tomatoes, onions and cheese.
• In a small bowl, whisk olive oil and lemon juice. Pour over cucumber mixture.
• Add black pepper and stir gently. Chill until serving.
• This light salad tastes especially delicious when prepared with fresh summer cucumbers and tomatoes from the garden!