DTDinner Table

Greek Cucumber-Tomato Salad

personal recipe · Prep 45 minutes · Cook 0 minutes (no-cook)

Per serving: 36 cal · 1 g protein · 3 g carbs · 2.5 g fat

servings

  • Salad

    12 large English cucumbers - chopped into bite-size pieces
  • 15 lb tomatoes (≈6.8 kg) - chopped into bite-size pieces
  • 3-4 large red onions - thinly sliced or diced
  • 4 bunches fresh parsley - chopped

  • Dressing

    2 cups olive oil (≈480 mL)
  • 1½ cups fresh lemon juice (≈360 mL)
  • 3 tbsp dried oregano (≈9 g)
  • Salt - to taste
  • Black pepper - to taste

  • To serve

    4-6 lb feta cheese (≈1.8 kg) - served separately

Instructions

  1. Chop the cucumbers and tomatoes into bite-size pieces. Thinly slice or dice the red onion and chop the parsley.
  2. Combine the vegetables shortly before dinner.
  3. Whisk together the olive oil, lemon juice, oregano, salt, and pepper.
  4. Toss the salad with the dressing shortly before service.
  5. Put the feta out separately so the base salad stays vegan.

Notes