Anti Inflammatory Greek Oregano Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

Anti Inflammatory Greek Oregano Cucumber Salad

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Ingredients

4 servings

2 english cucumbers (about 1 ½ lb total), halved lengthwise and sliced ¼-inch thick
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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½ tsp kosher salt
4 scallions, green tops only, thinly sliced
½ cup cherry tomatoes, halved
½ cup pitted kalamata olives, halved
3 oz feta cheese, crumbled (about ¾ cup)
2 tbsp fresh mint leaves, torn (optional)

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
1 ½ tsp dried oregano
¼ tsp black pepper
¼ tsp sugar
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.3 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.

Instructions

1
Place the sliced cucumbers in a large mixing bowl and toss with the kosher salt. Let stand for 10 minutes, then tip into a colander and shake off the excess liquid — the cucumbers should feel slightly firmer and less watery.
2
While the cucumbers drain, whisk together the olive oil, red wine vinegar, dried oregano, black pepper, and sugar in a small bowl until the dressing looks uniform and slightly emulsified.

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