This deliciously simple cucumber, olive and feta salad is light and refreshing. This salad makes for a perfect lunch or side to a juicy steak.
There’s something about eating fresh salads that gives me all the summertime feels. Salads are the perfect accompaniment to a juicy steak or some grilled chicken. This salad doesn’t contain leafy greens, but instead the base is a crisp English cucumber.
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I feel silly giving you instructions on how to make this salad. I mean all you do is chop up the ingredients, throw some herbs in, and splash with champagne vinegar and crumble some sheep’s milk feta on top. Don’t forget to add the freshly ground black pepper (I’m secretly obsessed with fancy peppers.) Done and done.
Cucumber, olive and feta salad – refreshing and light
- 1 English cucumber
- 1/4 cup chopped red onion
- 10 kalamata olives, chopped
- dash of Italian seasoning
- 2 ounces sheep's milk feta, crumbled
- 2 tablespoons champagne vinegar
- freshly ground black pepper to taste
Chop up vegetables and olives. Toss with herbs and champagne vinegar. Crumble feta over top and sprinkle with pepper. Serve cold.
Serving Size:1/2 cup
Amount Per Serving: Calories: 79 Total Fat: 5.6g Saturated Fat: 2.1g Unsaturated Fat: 0.8g Cholesterol: 12.6mg Sodium: 308mg Carbohydrates: 5g Fiber: 0.5g Sugar: 1g Protein: 2.5g
Feel like you need some meat in this salad? Add some chicken!
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