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.
Nutrition Information:Yield: 4 Serving Size: 1/2 cup
Amount Per Serving: Calories: 79Total Fat: 5.6gSaturated Fat: 2.1gUnsaturated Fat: 0.8gCholesterol: 12.6mgSodium: 308mgCarbohydrates: 5gFiber: 0.5gSugar: 1gProtein: 2.5g
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Feel like you need some meat in this salad? Add some chicken!
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