Greek Cucumber Salad

It’s officially bikini season and in my effort to cut back, our fridge is stocked with tons of healthy salad ingredients.  To be honest, I get really tired of plain, leafy greens so I try to mix it up to keep things interesting and stay on track.  For me, sometimes that means cutting the lettuce all together and substituting cucumbers.  I know, I know, spinach and spring mix are better for you, but I promise the crisp freshness of this delicious Greek Cucumber Salad will not disappoint.

2 large cucumbers (peeled and chopped)
2 cups sweet cherry tomatoes (halved)
1/2 large red onion (thinly sliced)
1 ripe avocado
2/3 cup Kalamata olives (pitted and quartered)
*I use Mezzetta brand Pitted Kalamata Olives Marinated with Herbs and Napa Valley Cabernet
2 tbsp. Greek dressing
*I use Girard’s Greek Feta
Sprinkle of feta cheese
Freshly ground salt and pepper to taste

Serves 4 as an appetizer, 2 as an entrée.

6 thoughts on “Greek Cucumber Salad

  1. I love greek salad, and usually add some balsamic vinegar and occasionally some olive oil instead of the prepared dressing.

    I also make what I call a “chop chop” salad – because it involves a lot of chopping. I throw together cucumbers, carrots, radishes, corn, peppers – whatever raw veggies look good with some black beans and a granny smith apple. I use the Trader Joe’s goddess dressing, but balsamic is also good!

  2. This sounds awesome after making some very poor meal decisions these past few days. Time to get healthy in the kitchen!! Going to try this – sounds fab.

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