Greek Cucumber Salad
User Reviews
5
Greek Cucumber Salad
Description
This salad starts with marinating red onion slices in lemon juice and salt to soften their sharpness and add acidity. A dressing of olive oil, olive brine, garlic powder, dried oregano, salt, black pepper, and lemon juice is prepared and combined with crumbled firm tofu to simulate feta cheese. Diced peeled cucumbers, cherry tomatoes, and black olives are mixed in a large bowl along with the drained, marinated onions. A portion of the dressing is tossed with the salad and topped with the tofu mixture, adding a creamy, tangy component similar to traditional feta. The salad is best served cold and can be left to marinate for at least 30 minutes to allow flavors to meld fully.
The result is a refreshing, chunky vegetable salad with savory, tangy, and herbaceous notes reflecting Mediterranean flavors. The tofu provides protein and a cheese-like texture without dairy. Additional dressing can be served on the side for preference.
Vegetables can be diced finer for a less chunky texture, and de-seeding cucumbers and tomatoes can reduce excess water to keep the salad crisp. Using a mandoline or vegetable chopper can speed up prep.
Ingredients
- 1 small red onion thinly sliced
- 1 to 2 lemon plural
- ½ teaspoon salt
- 4 tablespoons olive oil
- 1 tablespoon olive brine
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon oregano dry
- 1 lemon
- ½ tofu crumbled, super firm block
- 3 cucumber peeled and diced (3 to 4 cups
- 1 pint cherry tomatoes halved
- ½ cup black olives sliced
Dressing
- 5 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon oregano dry
- 5 tablespoons olive brine
- lemon juice onion-lemon marinate
Instructions
- In a medium bowl, add the thinly sliced onion, lemon juice, and salt. Toss well for all of the onion slices to be soaked with the lemon juice and salt. Set aside.
- In a medium bowl, add the olive oil, olive brine, garlic powder, salt, black pepper, oregano, and juice of one lemon. Mix well until all flavors are fully combined. Crumble the tofu in small pieces to resemble feta cheese. Mix well and set aside.
- In a large bowl, add the diced cucumbers, cherry tomatoes, and black olives. Make sure to reserve the juice, drain the onions and add them to the bowl.
- In a small jar with a lid, add the 5 tablespoons of olive oil, salt, black pepper, oregano, olive brine, and the reserved juice from the onions. Mix well and add 2-3 tablespoons of dressing to the bowl with the cucumber salad. Mix well and top with crumbled tofu mixture to taste.
- Serve with more dressing on the side and enjoy cold! The longer it sits, the more flavorful it gets.
Notes
- For more protein, use the whole block of tofu mixed into the salad at the end.
- Allow the salad to marinate in the refrigerator for 30 minutes to 2 hours to enhance flavor.
- De-seed very seedy cucumbers and tomatoes to prevent a watery salad.
- Use a mandoline or vegetable chopper to speed up chopping and achieve uniform pieces.
- Adjust vegetable chopping size for preferred texture, ranging from chunky to finely diced.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 36g | 55% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 25g | 125% |
| Sodium | 1841mg | 77% |
| Potassium | 786mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 839IU | 17% |
| Vitamin C | 65mg | 72% |
| Calcium | 108mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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