Mediterranean Cucumber Salad
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 Servings
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Calories
417 kcal
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Course
Salad
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Cuisine
Mediterranean
Mediterranean Cucumber Salad
Description
The salad features English cucumber cut into thin half-moon slices for a crisp base. Roasted red bell pepper adds subtle smoky sweetness while canned artichoke hearts contribute tender, mild earthiness. Crumbled feta cheese adds a salty, creamy contrast, and fresh flat-leaf parsley provides herbal freshness. The combination is gently seasoned with dried oregano, kosher salt, and black pepper.
A simple dressing made from balsamic vinegar and extra virgin olive oil is drizzled over the salad and gently tossed to coat. The vinegar provides a mild acidity complementing the vegetables and cheese, while the oil adds smoothness and richness. The salad remains light and emphasizes fresh vegetable flavors without overpowering them.
This Mediterranean Cucumber Salad can be served as a side dish alongside grilled meats, seafood, or as a part of a mezze spread. Its texture and flavor profile make it well-suited for warm weather meals or as a crisp, refreshing accompaniment to heartier dishes.
The recipe notes include Weight Watchers points estimations, indicating it is a low-point, potentially diet-friendly option, but exact nutritional information should be calculated independently for personal dietary needs.
Ingredients
- ¾ English cucumber cut into thin half-circles (about 1 ¾ cups)
- 1 red bell pepper cut into thin 1-inch long pieces, roasted
- 4 artichoke hearts quartered, canned in water
- 2 tablespoons feta cheese crumbled
- 2 tablespoons flat leaf parsley minced
- ½ teaspoon oregano dried
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 2 teaspoons balsamic vinegar
- 1 teaspoon extra virgin olive oil
Instructions
- In a medium bowl, combine the cucumber, roasted red pepper, artichoke hearts, feta cheese and parsley. Sprinkle the oregano salt and pepper over top.
- In a small bowl, stir together the balsamic vinegar and olive oil. Drizzle over the cucumber mixture. Stir gently to coat the vegetables with the dressing. Serve.
Notes
- This salad is low in Weight Watchers points, making it suitable for those following their plan.
- Roasting the red bell pepper beforehand adds a subtle smoky flavor.
- Use fresh parsley and high-quality extra virgin olive oil for the best taste.
- Nutritional values should be verified independently for accuracy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 0.75cup | |
| Calories | 41.7kcal | 2% |
| Carbohydrates | 4.5g | 2% |
| Protein | 1.7g | 3% |
| Fat | 2.3g | 4% |
| Saturated Fat | 0.9g | 5% |
| Cholesterol | 4.2mg | 1% |
| Sodium | 187.5mg | 8% |
| Fiber | 1.4g | 6% |
| Sugar | 2.6g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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