Greek Style Cucumber Salad Recipes

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GREEK CUCUMBER SALAD



Greek Cucumber Salad image

Make and share this Greek Cucumber Salad recipe from Food.com.

Provided by HeatherN

Categories     Low Protein

Time 30m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 12

1 cup cucumber, diced
1 cup tomatoes, chopped
1/2 cup chickpeas, drained and rinsed
1/4 cup kalamata olive, pitted and sliced
1/4 cup scallion, sliced
1/4 cup parsley, coarsely chopped
1 lemon, juice of
1 teaspoon garlic, minced
1 teaspoon sugar
salt and pepper, to taste
2 -3 tablespoons extra virgin olive oil
3 tablespoons chopped of fresh mint

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.

Nutrition Facts : Calories 86.7, Fat 5.5, SaturatedFat 0.8, Sodium 106, Carbohydrate 8.8, Fiber 1.9, Sugar 2.1, Protein 1.7

GREEK STYLE CUCUMBER SALAD



Greek Style Cucumber Salad image

My new favorite cucumber salad. The addition of garlic and cumin adds a new twist the traditional versions.

Provided by Lorac

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 English cucumber, peeled and diced
1/4 cup chopped green onion
1 teaspoon minced fresh dill
1 small garlic clove, minced
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground cumin
lemon juice (optional)

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.

Nutrition Facts : Calories 138.1, Fat 12.2, SaturatedFat 7.5, Cholesterol 25.3, Sodium 324, Carbohydrate 6, Fiber 0.6, Sugar 1.5, Protein 2.5

GREEK STYLE CUCUMBER SALAD



Greek Style Cucumber Salad image

This recipe for Greek Style Cucumber Salad is truly delicious! Perfectly fresh and crisp with bright and tangy flavors such as tarragon vinegar, crunchy cucumbers, feta cheese, and tender tomatoes, you're going to love this salad that is prepared in about 10 minutes! Perfect alongside any main course or protein for a light, yet flavorful experience.

Provided by Michaela Kenkel

Categories     Salad

Time 10m

Number Of Ingredients 10

2-3 cucumbers, peeled and sliced lengthwise into quarters, and chopped
4-6 Roma tomatoes, chopped
½ of one red onion, sliced thin
¼ cup olive oil
1½ Tablespoons Tarragon vinegar
2 teaspoons dried oregano
½ cup crumbled feta cheese
Salt and Pepper (to taste)
½ cup Kalamata olives, pitted and sliced in half
fresh tarragon, optional

Steps:

  • In a large bowl, toss together cucumbers, tomatoes, onion and olives.
  • Whisk together olive oil, Tarragon vinegar and oregano, pour over salad and mix to combine.
  • Add in feta cheese, combine.
  • Salt and Pepper to taste. Add in tarragon if desired.
  • Refrigerate and serve cold.

Nutrition Facts : Calories 104 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 144 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CUCUMBER GREEK SALAD



Cucumber Greek Salad image

This Cucumber Greek Salad is light and refreshing, and full of healthy ingredients. With minimal prep, it makes an easy side dish for any meal!

Provided by Ashlyn Edwards | Belle of the Kitchen

Categories     Side

Time 10m

Number Of Ingredients 9

2 cucumbers, (peeled and chopped into 1/4 slices)
4-6 Roma tomatoes, (chopped)
1/2 of a red onion, (sliced)
1/4 cup olive oil
1 1/2 Tablespoons lemon juice
2 teaspoons dried oregano
1/2 cup crumbled feta cheese
Salt and Pepper, (to taste)
Black olives, (pitted and sliced (to taste))

Steps:

  • In a large bowl, combine cucumbers, tomatoes, and onions.
  • In a smaller bowl, mix the olive oil, lemon juice, and dried oregano. Pour over the vegetables and mix well. Season salad with salt and pepper.
  • Sprinkle feta cheese and olives over the top of salad and mix. Taste and adjust spices if need be. Refrigerate until ready to eat. Enjoy!

Nutrition Facts : Calories 103 kcal, Carbohydrate 4 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 108 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

GREEK SALAD



Greek Salad image

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Provided by Ina Garten

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 14

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

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.

GREEK CUCUMBER SALAD



Greek Cucumber Salad image

A yummy Greek salad that is easy and tasty!

Provided by apak

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 12

4 small roma (plum) tomatoes, chopped
1 cucumber, chopped
1 green bell pepper, chopped
1 small yellow onion, chopped
5 tablespoons malt vinegar
1 ½ tablespoons white sugar
1 tablespoon olive oil
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon minced garlic
1 (12 ounce) jar kalamata olives
1 (4 ounce) container crumbled feta cheese

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.

Nutrition Facts : Calories 400 calories, Carbohydrate 22.9 g, Cholesterol 25.1 mg, Fat 32 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 7.4 g, Sodium 2294.1 mg, Sugar 10.1 g

GREEK CHICKEN WITH CUCUMBER-FETA SALAD



Greek Chicken With Cucumber-Feta Salad image

This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.

Provided by Ali Slagle

Categories     dinner, easy, poultry, salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups plain Greek yogurt
3 garlic cloves, finely grated
Kosher salt (Diamond Crystal)
Black pepper
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken thighs, patted dry
1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
1 pound ripe tomatoes
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
1/2 cup Kalamata olives, pitted and halved

Steps:

  • In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
  • Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
  • Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
  • In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
  • To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

GREEK CUCUMBER BEAN SALAD



Greek Cucumber Bean Salad image

I make this salad to last all week for my work lunch. It's very versatile in that you could add different types of beans or even a different flavor dressing to your taste. I like to use enough Kalamata olives that I have one in almost every bite! You could easily cut this recipe in half to serve for dinner.

Provided by Julie Galatocky

Categories     Salad     Beans

Time 2h25m

Yield 8

Number Of Ingredients 12

1 (15.5 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can fava beans, rinsed and drained
2 (5 ounce) jars Kalamata olives, pitted and halved
4 medium cucumbers, seeded and chopped
2 medium carrots, shredded
½ large sweet onion, thinly sliced
1 bunch fresh parsley, chopped
½ cup cold lemon juice
½ cup olive oil
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 (8 ounce) package crumbled feta cheese

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.

Nutrition Facts : Calories 424.4 calories, Carbohydrate 30.4 g, Cholesterol 25.3 mg, Fat 29.3 g, Fiber 6.4 g, Protein 12.7 g, SaturatedFat 7.4 g, Sodium 1580.8 mg, Sugar 4.4 g

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