Ingredients

Scale

(Serves 4)

Salad base:

2 large English cucumbers, diced (about 4 cups—you want crisp, seedless crunch!)
1 pint cherry tomatoes, halved
½ cup red onion, thinly sliced (soak in cold water 10 min to mellow bite)
½ cup Kalamata olives, pitted & halved
½ cup crumbled feta cheese (use reduced-sodium—you love low-sodium options!)

Lemon-oregano dressing:

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice (you love citrus!)
1 tsp red wine vinegar
1 garlic clove, minced
1 tsp dried oregano (or 1 tbsp fresh)
Salt & black pepper to taste

Garnish:

Fresh dill or parsley
Extra lemon zest

Instructions

1. Prep veggies:

Soak red onion in cold water 10 minutes; drain well. Dice cucumbers just before assembling to preserve crunch.

2. Make dressing:

Whisk olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper until emulsified.

3. Toss & serve:

In a large bowl, combine cucumbers, tomatoes, drained red onion, olives, and feta. Pour dressing over; toss gently. Garnish with herbs and lemon zest.

💡 Pro Tips for Perfection:
✅ Use English cucumbers—thinner skin + fewer seeds = better texture.
✅ Salt cucumbers lightly & drain (optional)—removes excess water for crisper salad.
✅ Low-sodium mastery (you love this!):
→ Use no-salt-added feta or reduce amount
→ Boost umami with extra lemon zest and garlic
✅ Blood sugar friendly (you love this!):
→ Naturally zero-glycemic—no added sugars!
→ Add 1 tbsp chia seeds to dressing for fiber + glycemic control
✅ Low-carb/keto option (you love this!):
→ Already compliant! <8g net carbs/serving
→ Increase healthy fats: extra olive oil + avocado slices
✅ Make ahead:
→ Chop tomatoes/onion 4 hours ahead (store separately)
→ Assemble within 30 minutes of serving for best texture

Storage & Serving Ideas

→ Fridge life: Best served fresh (cucumbers soften slightly over time).
→ Serving ideas:
→ Alongside grilled chicken souvlaki or lamb chops
→ As a light lunch with crusty bread or GF toast
→ Scooped into lettuce cups for low-carb meal

Prep Time & Nutrition (per serving):