Greek Cucumber and Arugula Salad

Recipe

In attempt to cut back on pasta and potatoes this summer, I’ve been trying new salads. I love this one. It’s a refreshing, flavourful, salad full of bold flavours of the Mediterranean. Fresh, seasonal, cucumber, tomato, parsley, red onion, feta, and baby arugula are tossed with an oregano lemon vinaigrette that can be served as a light, healthy, meatless main dish or a great side salad.

Greek Cucumber and Arugula Salad

• 2 medium-sized cucumbers, sliced thin OR spiralized then
roughly chopped
• 2 cups chopped tomatoes
• 2 cups baby arugula
• 1/2 red onion, cut in half then into thin slices
• 1/2 cup pitted kalamata olives, halved
• 1/3 cup crumbled feta cheese
• 1/3 cup chopped fresh parsley

For the Oregano Lemon Vinaigrette:

• 1/4 cup extra virgin olive oil
• 3 Tablespoons fresh lemon juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon honey
• 1 garlic clove, pressed
or minced
• salt and pepper

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.

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