Greek Cucumber & Tomato SaladPosted by Katie on Jan 9, 2012 in Greek, herbs/vegetables, salad, side dish, vegetarian | 2 comments
It’s a new year and a new year brings eating healthier. Everyone is always trying to eat healthier in the month of January, and then February comes and people get realistic, followed by and overwhelming amount of Valentine’s day chocolates! I’m not here to pop anyone’s bubble, but let’s get realistic. Eating healthy around the clock is difficult. That’s why I’m so excited to share this delicious and of course easy-to-make salad. Now, typically I would mince the onions in a salad like this, but since my husband is anti-raw onion I kept them on the larger side, so he could pick them out. I figured that’s the least I could do for him. A few simple ingredients make up this tasty (non-lettuce style) salad. You can make a double batch at the beginning of the week and portion it out for school and work lunches. I personally could eat the whole bowl in one sitting.
Adapted From: Publix Apron’s
Greek Cucumber & Tomato Salad
Author: Katie Jasiewicz of Katie’s Cucina Adapted from Publix Apron’s
- 1 cucumber, partially peeled and quartered
- 1 pint cherry tomatoes, quartered
- ¼ cup red onion, diced
- ¼ cup Greek salad dressing
- ½ tsp Greek seasoning
- ¼ tsp salt
- Partially peel cucumber, then cut in half lengthwise. Using a spoon scrape out seeds. Rinse the cucumber well and then cut each half again, making 4 cucumber sticks. Roughly chop and place in medium size bowl.
- Rinse cherry tomatoes and then cut each tomato lengthwise, and then again, so that you have quarters. Add the tomatoes to the bowl with the cucumbers.
- Dice a red onion and add a quarter cup to the cucumber–tomato bowl. Stir in Greek salad dressing, Greek seasoning, and salt. Mix well, and refrigerate for 10-15 minutes or until flavors have marinated. Store in refrigerator for up to 3 days.