Crunchy and refreshing cucumber ribbons, combined with multi colored cherry tomatoes, red onion, kalamata olives, fresh oregano and goat cheese, topped with a hefty drizzle of olive oil and red wine vinegar.
Good morning, and happy Tuesday! I’ve got a really great Greek salad recipe to share with you today. The weather here has been amazing — in the 70’s and 80’s with lots of sunshine. This has gotten me in the mood for crunchy and refreshing veggies! I saw a similar recipe in the most recent issue of Cooking Light and I just had to make my own version at home.
Here’s my latest video showing step by step directions!
It’s so easy. I like using English cucumbers here because they make longer noodles and have less seeds inside. I know Greek salad usually has feta cheese, but I saw goat cheese crumbles on sale and I just had to buy them. I LOVE goat cheese. So creamy, delicious and tart.
All the different colors in this dish make me so happy! The oregano is fresh off my balcony garden and it was so fragrant.
You can make a giant platter of this springy salad to serve at your next party or potluck! It’s even better the next day, too. The oil and vinegar marinate the veggies and makes it super flavorful.
I ate the entire platter in about three days alongside my lunch (with extra goat cheese…).
Here’s the recipe for Shaved Cucumber & Tomato Greek Salad!
Shaved Cucumber & Tomato Greek Salad
- 2 English cucumbers
- 2 cups multi-colored cherry tomatoes, halved
- 1/2 tsp kosher salt
- 1 red onion, sliced thin
- 1/2 cup kalamata olives, sliced in half
- 2 Tbsp fresh oregano leaves
- 1/4 cup goat cheese crumbles
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar
- pinch of red pepper flakes
Using a veggie peeler, remove the outer green layer of the cucumbers. Use the peeler to make thin ribbons. Set aside.
Sprinkle the halved cherry tomatoes with salt and let sit.
On a large serving platter, layer the following: cucumbers, tomatoes, onion, olives, oregano and goat cheese. Drizzle with olive oil and vinegar. Top with a pinch of red pepper flakes. Use tongs to serve!
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!