A refreshing Greek Cucumber Salad made with crisp cucumbers, tomatoes, olives, feta, and a bright lemon vinaigrette.

Scale

2 cucumbers

4 roma tomatoes

~1 cup sliced red onions

1/2 cup crumbled feta

1/2 cup black olives, drained

1/4 cup olive oil

1/4 cup fresh lemon juice

2 tsp dried oregano

2 tsp maple syrup or honey

2 cloves garlic, minced

1/2 tsp salt

1/4 tsp black pepper

1. In a small bowl, combine all vinaigrette ingredients and mix well.

2. Slice cucumbers, tomatoes, and red onions. Drain and halve olives.

3. Add vegetables to a large bowl.

4. Drizzle with vinaigrette and toss gently to combine.

5. Sprinkle with crumbled feta and serve.

Use fresh lemon juice for best flavor.

Store leftovers in an airtight container for up to 2 days.

Add chickpeas for extra protein if desired.