Vegan Greek Oregano Cucumber Salad
Total time25 min
Prep time15 min
Cook time0 min
5.0(21)
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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.
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