Easy to make and absolutely stunning to look at, this fresh riff on a Greek salad offers beautiful flavor combinations. Mild Castelvetrano olives are meaty and buttery, green tomatoes are bright and acidic, green onions are pungent and savory, and feta cheese is creamy and salty. We love the subtlety of Champagne vinegar, but you can substitute white wine vinegar if you don’t have it. Likewise with green peppercorns—they offer a different sort of peppery kick and stick with our color palette, but black peppercorns would also be delicious.

Paige Grandjean
Recipe by Cooking Light June 2017

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Recipe Summary

active:
15 mins
total:
15 mins
Yield:
Serves 8 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shave cucumbers into long strips using a vegetable peeler to equal about 6 cups. Arrange cucumber strips, tomatoes, and olives on a large platter. Sprinkle with green onions, feta, and oregano. Drizzle with oil and vinegar. Sprinkle with green pepper and salt.

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Nutrition Facts

100 calories; fat 8g; saturated fat 1.7g; mono fat 5.4g; poly fat 0.8g; protein 2g; carbohydrates 5g; fiber 2g; cholesterol 5mg; iron 1mg; sodium 272mg; calcium 55mg; sugars 3g; added sugar 0g.
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