Breastfeeding Friendly Greek Oregano Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

5.0

(21)

Breastfeeding Friendly Greek Oregano Cucumber Salad

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 english cucumbers (about 1 ½ lb total), halved lengthwise and sliced ¼-inch thick
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

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!