Anti Inflammatory Greek Cucumber Salad with Lemon & Herbs
Crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, and crumbled feta come together in a bowl that looks as vibrant as it tastes. The real magic is in the dressing — extra-virgin olive oil, fresh lemon juice, and dried oregano hit all the right notes without a single processed ingredient in sight. Olive oil and fresh lemon are both well-regarded for their role in an anti-inflammatory eating pattern, and this salad leans into both without any effort at all. A short 10-minute rest before serving lets the vegetables soak up the dressing, so every bite is deeply flavored rather than just lightly coated. Fresh parsley and torn mint add a brightness that keeps the whole dish feeling alive, not heavy. It comes together in minutes, serves four, and honestly tastes even better than it looks — which is saying something.
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Learn more →Ingredients
4 servings
- 2 english cucumbers, halved lengthwise and sliced into ¼-inch half-moons
- 1 pint cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- ½ cup pitted kalamata olives, halved
- 4 oz feta cheese, crumbled
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint leaves, roughly torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, dried oregano, salt, and black pepper until combined.
- 2
In a large mixing bowl, combine the sliced cucumbers, cherry tomatoes, red onion, and Kalamata olives.
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