Description
A refreshing and colorful Chopped Mediterranean Cucumber Salad that is perfect for summer meals or as a side dish.
Ingredients
Scale
- 1 large English cucumber, diced
- 3 large hothouse tomatoes, diced
- 2 medium red bell peppers, diced
- 1/2 of 1 large red onion, diced
- 1/4 cup kalamata olives, sliced
- 1 cup crumbled feta cheese
- 2 tablespoons fresh parsley, finely chopped
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- Salt and black pepper to taste
Instructions
- Mix Veggies Together: Start by tossing all your chopped veggies into a big bowl. You will see the fresh greens, reds, and whites come together in a colorful medley. This mingling helps the flavors develop nicely. Just be careful not to crush the cucumber too much, or it will get too mushy.
- Whisk Dressing Together: Grab a separate bowl and whisk your olive oil, lemon juice, and seasonings until blended. The tangy aroma will fill the air, hinting at the zing you are about to add. If you notice the ingredients are not combining well, just keep whisking, but avoid overdoing it, or you might make it too thick.
- Drizzle Dressing Over Salad: Now, drizzle that tasty dressing all over your veggie mix. You will see it coat everything beautifully, enhancing the look and flavor. This step is crucial for making sure every bite is seasoned just right, but do not drown the salad in dressing, or it will become soggy.
- Toss Everything Together: Gently toss the salad to ensure every vegetable gets some dressing love. You will feel the crunch and see the colors brighten as you mix. A light hand is key here, since over-tossing can turn your ingredients into a mushy mess.
- Chill Before Serving: Let the salad chill in the fridge for a bit before serving. The cool temperature helps the flavors marry beautifully, and your kitchen will smell fresh and zesty. Just try not to leave it too long, or the cucumbers may release too much water, making it watery.
- Serve Wisely: When it is time to dig in, use a slotted spoon to serve up your salad. You will avoid bringing too much liquid to the plate, keeping it crisp and fresh. If it is looking a bit sad and soggy, it might be time to refresh the leftovers.
Notes
- Storage Tips: Store in an airtight container in the fridge for up to 3-4 days. The salad may get watery but this does not affect taste.
- Expert Tips: Dicing vegetables as small as possible enhances flavor absorption. If you are short on time, using a vegetable chopper can really cut down your prep time and give you uniform pieces. For an extra flavor boost, try using fresh ground black pepper.
- Troubleshooting: If your salad turns watery after storage, serve it using a slotted spoon to keep excess liquid out of the bowl. When the salad tastes overly salty, try adding more chopped vegetables or a bit of extra lemon juice to balance the flavors. For firmer texture, go with a selection of solid tomatoes instead of overly ripe ones; draining excess liquid can help as well.
- Serving Suggestions: Serve alongside grilled chicken or fish for a complete meal. Add to pita wraps for a refreshing crunch. Pair with a side of hummus and pita chips.
- Recipe Variations: Add chickpeas for added protein. Mix in quinoa for a heartier salad. Top with grilled shrimp for a seafood twist.
- Ingredient Notes: Look for firm and dark green English cucumbers for the best flavor. Choose juicy and sweet hothouse tomatoes that feel heavy for their size with vibrant color. Pick smooth and shiny red bell peppers to ensure they are fresh. Go for a firm red onion for good flavor and crunch. Select plump kalamata olives for better texture and taste and choose vibrant and crisp parsley. For olive oil, go for a good quality to enhance flavor. Use fresh lemon juice for zest rather than bottled options.
Nutrition
- Serving Size: 1 cup
- Calories: 254
- Sugar: 7g
- Sodium: 569mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 33mg