• Tricia

Cucumber Feta Summer Salad

This is about how I feel trying to get through this week:




Whew! Hump Day today, folks. I am trying to hang in there with the promise that I will be enjoying a LONG holiday weekend in just 2 short days. We can do this, y'all!



That's what I had to keep telling myself through yesterday's CrossFit class. "You got this, girl." I'm not sure if it's the workouts I have done this week, or the fact that this week feels extra long going into a holiday weekend, but my body is BEAT. Let's just say that I am over the freaking moon that today is a light recovery day. Yoga and swimming seem like just the right medicine my body needs right now. I am also looking forward to my lunch, because I will get to eat more of this:



YAAAASSSS.




This is the PERFECT addition to a backyard barbecue or event that you may have over Memorial Day weekend. There's going to be an overload of burgers, hotdogs, and chips, and treats, so why not add something green (and purple and red) to the party? This salad is anything but boring. The olives, feta, red onion, fresh dill, and garlic add a little something special to liven up your basic cucumber salad. Plus, it's so beautiful, people will WANT to eat these veggies.


Cucumber and Feta Summer Salad


Ingredients:


Veggies:

2 large cucumbers (chopped)

1/2 container of grape tomatoes (halved or quartered)

1/2 large red onion (chopped)

1/2 cup chopped black olives (or any olive you want, kalamata would be great too!)



Dressing:

1/4 cup olive oil (avocado oil would work great too)

1/4 cup red wine vinegar

Juice from 1 lemon (or 1.5 TBSP lemon juice)

2 cloves fresh garlic

2 TBSP fresh dill (minced)

2 tsp dried oregano

1 tsp garlic powder

1/2 tsp sea salt

Pepper to taste

1/2 cup crumbled feta


Directions:

1. Chop all veggies and place in a large mixing bowl.

2. In a small mixing bowl, combine all dressing ingredients (other than feta) and whisk until well mixed.

3. Pour dressing over the chopped veggies.

4. Add crumbled feta, then mix the salad until well combined and dressing has coated all veggies.

5. Place in an airtight container and put in the fridge to rest for several hours.

6. Serve!


*Recipe notes: Allowing the salad to rest in the fridge will give the flavors a chance to soak into the veggies. It is actually even more delicious the second day after making it! Add some fresh dill as a garnish to give it an extra pop of beauty and freshness.


Enjoy the recipe! Let me know if you take it to one of your holiday weekend celebrations, or if you just make if for a weeknight veggie like me. Happy hump day!

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