Mediterranean Cucumber Salad

Mediterranean Cucumber Salad. This colorful vegan recipe can be eaten on its own as a light meal or enjoyed as a side dish. It’s easy to make in minutes. One of the reasons is because people of the region tend to eat a lot of colorful, minimally processed, seasonal vegetables.


Like this Mediterranean Cucumber Salad, which is flavorful and delicious.
It’s a perfect dish to make on a regular basis during the summer.
In fact, you can make a big batch to enjoy all week.
It makes a wonderful side dish for anything from veggie burgers to pasta.
And it’s great as a light lunch, maybe with some crusty bread or hummus and stuffed grape leaves.

Course: Salad

Cuisine: Mediterranean

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 4

Calories: 69kcal

Author: Amy Katz

Equipment

• Tomato Knife
• Herb Scissors
• Lemon Lime Squeezer
• Salad Bowl
• Salad Servers

Ingredients

• 1 cucumber, (remove seeds, if desired), skin on, chopped

• 1 dry pint cherry tomatoes, (25-30), halved or quartered

• 3 radishes, (or substitute a few Tbsp. chopped red onion), chopped

• 1 yellow or red bell pepper, chopped

• handful of fresh parsley, chopped

• 1 Tablespoon olive oil

• juice of 1 lemon, (3 Tablespoons)

• salt, to taste

• 
  

  Instructions

  • Combine all ingredients in a large bowl and toss well. 
  • Serve at room temperature, or refrigerate and enjoy chilled.

  Notes

  Leftovers can be stored covered in the refrigerator for a few days.

  
  
  
  

   
  

  
  
•  
•