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Mediterranean cucumber salad with tomatoes, feta, Kalamata olives, red onion and fresh herbs.

Mediterranean Cucumber Salad

PREP TIME: 20 min CHILL TIME: 30-60 min SERVES: 12-15 as a side

INGREDIENTS:

  • 4 English cucumbers, thinly sliced on a mandolin

  • 2 pints cherry tomatoes, halved lengthwise

  • ½ large red onion, very thinly sliced on a mandolin

  • 8 oz feta cheese, crumbled

  • 1 cup Kalamata olives (optional)

  • ¼ cup chopped fresh parsley

Dressing

DIRECTIONS:

  1. Slice the cucumbers and red onion on a mandolin. Halve the tomatoes lengthwise.

  2. Combine the cucumbers, tomatoes, onion, olives (if using), and parsley in a large serving bowl.

  3. Whisk together the LEMON OLIVE OIL, CHAMPAGNE BALSAMIC VINEGAR, THE ZESTY LEAF, salt, and COARSE BLACK PEPPER.

  4. Pour the dressing over the vegetables and gently toss.

  5. Fold in the feta just before serving to keep it from breaking apart.

  6. Chill for 30–60 minutes before serving. Toss once more and garnish with a little extra feta and parsley.

TEA TREE TIP: The cucumbers stay crisper if you dress the salad no more than an hour before serving. If making ahead, prep all the vegetables in advance and add the dressing just before guests arrive.