Chopped Mediterranean Cucumber Salad with Tomato

Tonight was Sunday dinner. It snuck up on me since the first Sunday was the first of June. See, Sunday dinner is the second Sunday of each month and it threw me off to have it so close to the beginning of the month. 

Anyhow, I kept it simple and did burgers. And they were delicious. As always though, I needed some sides and wanted to try something different and something light. 

This salad was the rock star of salads. So easy to make and so very delicious. I'll make this again for sure. 

I changed up two small things: 

1. I'm not a fan of mint so I didn't add it.

2. I had some black olives in the fridge so I tossed them in and man oh man that made the salad. 

Chopped Mediterranean Cucumber Salad with Tomato

Recipe from  Front Range Fed

Serves 8

For The Dressing:

• ¼ cup extra virgin olive oil
• 2 tablespoon red wine vinegar
• 1 clove garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon honey
• salt to taste
• black pepper to taste

For The Cucumber Salad:

• 3 cucumbers chopped
• 1 pint cherry tomatoes halved
• ¼ red onion thinly sliced
• ¼ cup feta cheese crumbled
• ¼ cup fresh parsley chopped
• ¼ cup fresh mint chopped

Make the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, honey, salt, and pepper.

Prepare the Vegetables. Chop the cucumber by slicing it down the middle lengthwise, then slicing each half down the middle again to form quarters. Slice each quarter into pieces. Halve the cherry tomatoes, then thinly slice the red onion.

Chop the fresh parsley and mint. and add them to the veggies.

Drizzle the dressing over the top of the salad and toss gently to combine the ingredients.

Sprinkle the crumbled feta cheese over the top of the salad.

Chill the salad in the refrigerator for about 15-20 minutes before serving.