Mediterranean Easy

Greek Salad with Marinated Cucumber and Feta

Name: Greek Salad with Marinated Cucumber and Feta
Prep time: PT20MINUTES
Cook time: PT0MINUTES
Total time: PT35MINUTES
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp Red wine vinegar; 1 tsp Dried oregano; 1 tbsp Lemon juice; 1 clove Garlic (minced); 1/2 tsp Salt; 1/4 tsp Black pepper; 1/3 cup Extra-virgin olive oil; 1 large Cucumber (peeled, halved lengthwise, seeded, and sliced 1/4 inch thick); 1/2 small Red onion (sliced very thin); 1 head Romaine lettuce (torn into bite-sized pieces); 2 large Tomatoes (cut into wedges); 1 medium Red bell pepper (cut into thin strips); 1/4 cup Fresh parsley (chopped); 2 tbsp Fresh mint (chopped); 1/2 cup Kalamata olives (pitted and halved); 4 oz Feta cheese (crumbled)

A crisp, herb-forward salad where a quick marinade mellows the bite of raw onion

mediterraneanvegetariangluten-freequicksalad

— (0 ratings)

⏱️ 35 minutes 20 minutes prep · 0 minutes cook

🍽️ 4 Serves

290 Calories

6g Protein

12g Carbs

25g Fat

Ingredients

Serves

Why This Recipe Works

Marinating the cucumber and onion in the vinaigrette for twenty minutes is the key to this salad; the acidity softens the raw onion's bite and seasons the vegetables deeply. It results in a bright, textured bowl that holds up much better than standard tossed greens.

Instructions

Whisk the vinegar, oregano, lemon juice, garlic, salt, and pepper together in a large bowl until the salt dissolves. Whisking constantly, slowly drizzle in the oil to create a smooth, emulsified dressing.

Stir the cucumber and onion into the vinaigrette and let them stand for 20 minutes — this brief rest allows the vegetables to release some moisture and the onion to lose its harsh edge.

Add the lettuce, tomatoes, red peppers, parsley, and mint to the bowl and toss gently until every leaf is lightly coated.

Transfer the salad to a wide, shallow serving bowl and sprinkle the olives and feta over the top. Serve immediately while the greens are crisp and cold.