Dairy Free Greek Cucumber Salad with Lemon & Herbs

Total time25 min

Prep time15 min

Cook time0 min

Dairy Free Greek Cucumber Salad with Lemon & Herbs

Crisp English cucumbers, juicy cherry tomatoes, thin ribbons of red onion, and briny Kalamata olives come together in a bowl for this bright, no-cook salad. A punchy dressing of extra-virgin olive oil, fresh lemon juice, dried oregano, salt, and pepper gets whisked up in minutes and poured over the vegetables, which rest just long enough to soak in all that citrusy, herby flavor. A final toss with roughly chopped parsley and torn mint adds a fresh, fragrant finish right before serving. It's light, hydrating, and endlessly snackable, with plenty of texture from the crunchy vegetables and olives. This one comes together fast, needs no oven, and is a great choice to keep in your dairy free rotation all summer long.

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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
Private Selection Kalamata Olives Peloponnese Whole Kalamata Olives in Balsamic Brine Gaea Organic Pitted Kalamata Olives, 8Pk Nature's Promise Organic Pitted Kalamata Olives GAEA Pitted Kalamata Olives
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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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