Mediterranean Cucumber Salad with Apple Cider Vinegar Dressing

Course: Salad

Cuisine: Fusion, Mediterranean

Diet: Vegetarian

Prep Time: 20

Total Time: 20

Servings: servings

Calories: 338kcal

Author: Jazzmine Woodard

Simple chopped Mediterranean-inspired cucumber salad with a medley of flavors, colors, and textures

Print Recipe

Equipment

Ingredients

For the Chopped Cucumber Salad

1 English cucumber
2 cups parsley about one bunch
¼ cup dill
¼ red onion
10-12 kalamata olives
4 pepperoncini peppers
3 medjool dates
½ cup sunflower seeds
½ cup pomegranate arils
½ cup crumbled feta cheese

For the Simple Apple Cider Vinaigrette

⅓ cup apple cider vinegar
⅓ cup olive oil
½ teaspoon garlic powder
sea salt to taste
black pepper to taste

Instructions

Chop cucumber, herbs, red onion, olives, pepperoncini, and dates into bite sized pieces about one inch or smaller. Add into a large bowl with sunflower seeds, pomegranate, and feta.
1 English cucumber, 2 cups parsley, ¼ cup dill, ¼ red onion, 10-12 kalamata olives, 4 pepperoncini peppers, 3 medjool dates, ½ cup sunflower seeds, ½ cup pomegranate arils, ½ cup crumbled feta cheese
Add apple cider vinegar, olive oil, garlic powder, sea salt, and black pepper to an airtight container. Cover and shake vigorously until combined.
⅓ cup apple cider vinegar, ⅓ cup olive oil, ½ teaspoon garlic powder, sea salt, black pepper
Pour shaken dressing over top of salad ingredients then toss until the salad is well mixed and evenly coated in dressing.

Notes

Preparation

You can make this salad up to four days in advance if stored properly.

If you're using a thicker skinned cucumber, you might wish to peel it before chopping.

You can add chickpeas, diced tomatoes, and/or Mediterranean nuts like pine nuts, pistachios or chopped walnuts to this salad for more color, protein, and fiber.

Serving

Pair with light proteins like roasted or grilled fish, shrimp or scallops or grilled chicken or turkey. You can also serve with plant based proteins like quinoa, falafel, beans or legumes.

Storage

Store refrigerated in an airtight container or bowl covered in plastic wrap. It will last in the fridge for up to five days.

Nutrition