Greek Cucumber and Arugula Salad
Try this Greek Cucumber and Arugula Salad recipe, or contribute your own.
Try this Greek Cucumber and Arugula Salad recipe, or contribute your own.
- salt and pepper
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dried oregano
- 3 tablespoons fresh lemon juice
- 2 cups chopped tomatoes
- 1/2 teaspoon honey
- 1 garlic clove pressed or minced
- 2 cups baby arugula
- 1/3 cup crumbled feta cheese
- 2 medium-sized cucumbers sliced thin or spiralized t chopped
- 1/2 red onion cut in half then into thin slices
- 1/2 cup pitted kalamata olives haved
- 1/3 cup chopped fresh parsley
- Carbohydrate 11.4189906260843 g
- Cholesterol 11.125 mg
- Fat 11.2180791736493 g
- Fiber 2.10780781990728 g
- Protein 3.36911796900034 g
- Saturated Fat 3.04209900095417 g
- Serving Size 1 1 Serving (184g)
- Sodium 574.140445438863 mg
- Sugar 9.31118280617701 g
- Trans Fat 0.487075833554024 g
- Calories 150 calories
Step-by-step
- Combine all salad ingredients in a large bowl.
- Add Oregano Lemon Vinaigrette ingredients to a bowl or mason jar then whisk or shake to combine.
- Pour over salad then toss to combine and serve.
My Go-To Summer Salad: A Greek Delight
As a busy working mom, finding time to cook healthy and delicious meals can be a challenge. But let me tell you, this Greek Cucumber and Arugula Salad is a lifesaver! It's incredibly quick to throw together, bursting with fresh flavors, and perfect for a light lunch, a side dish at a barbecue, or even a satisfying dinner on a hot summer evening. The vibrant colors alone make it a feast for the eyes, and the taste? Oh, the taste! It's a perfect balance of salty, tangy, and refreshing.
What I love most about this salad is its versatility. I often adjust it based on what's fresh at the farmer's market. Sometimes I add more tomatoes, sometimes I swap out the Kalamata olives for another variety. The arugula provides a peppery kick that complements the creamy feta and the juicy cucumbers beautifully. The homemade oregano lemon vinaigrette is the secret weapon; it's so simple to make, but it elevates the whole dish to another level. The bright lemon juice cuts through the richness of the olive oil, while the oregano adds a delightful Mediterranean touch. And a touch of honey balances the acidity perfectly.
This salad is not just a meal; it’s a little escape. It transports me to sun-drenched Greek islands, even if just for a few minutes while I'm enjoying it. The simplicity of the recipe allows me to savor the fresh ingredients and truly appreciate the flavors of summer. It's a testament to the fact that sometimes, the most uncomplicated dishes are the most satisfying. And as a busy woman, knowing I can prepare a healthy and delicious meal in minutes is incredibly valuable.
Tips and Variations:
• For a spicier kick, add a pinch of red pepper flakes to the vinaigrette.
• Feel free to experiment with other greens like spinach or romaine lettuce.
• If you don't have fresh oregano, dried oregano works just as well (just use a little less).
• Grilled chicken or shrimp would make a fantastic addition to this salad for a more substantial meal.
• Leftovers keep well in the refrigerator for a day or two, making it a great meal prep option.
This Greek Cucumber and Arugula Salad isn’t just a recipe; it's a reminder to slow down, appreciate fresh ingredients, and enjoy the simple pleasures in life. It’s a taste of summer that I eagerly anticipate every year. And I hope you will too!
