There is a lot of chatter about how challenging it is to use up all of the zucchini and tomatoes that inundate farms and gardens in the height of the summer. But somehow, there’s not as much discussion about how to use up all of those cucumbers.
If you have planted cucumbers or have access to a neighbor’s garden or a farmers market, then you know that cukes can be as prolific and prodigious as zucchini.
You can use cucumbers in cooked dishes, such as stir-fries or sautés, and you can obviously pickle them. But most of the time we tend to enjoy our cucumbers fresh, in salads of all stripes. Nothing beats cucumber for its cool, refreshing, hydrating crunch.
One such cucumber-centric salad is an authentic Greek salad. Greek salad, also known as Horiatiki, usually consists of simple chunks of tomatoes, cucumber, often red onion, olives, and chunks or a slab of feta with an oregano-spiked vinaigrette. Some chefs also add bell pepper.
Now in Greece, traditionally, lettuce is usually not part of the Greek salad equation, though in various restaurants and diners, it has certainly worked its way in. However, authentic Greek salads are actually lettuce-free. The quintessential Israeli salad is quite similar, though minus the feta and often with bell peppers added in.
So not only does this salad make a dent in any cucumber surplus you might well have in the crisper this time of year, but it also puts to work the abundance of tomatoes, onions, and peppers.
I love using a combo of fresh and dried oregano in my Greek salads. Dried oregano gives the dressing the flavor of great-Greek-diner-Greek-salad. Fresh oregano gives it that great-high-end-restaurant-Greek-salad flavor. The best of both worlds!
This simple salad would be great with Greek Roasted Chicken Thighs, Yogurt-Marinated Chicken, or Grilled New York Strip Steaks.
Greek salad tips
If you can use seedless cucumbers, you will have fewer seeds to contend with.
Use cucumbers that are on the smaller and firmer side for best flavor and texture (true for all cucumber salads!).
Peel the cucumbers or leave the skin on if you prefer. I like to leave the skin on, unless it’s fairly thick, then I peel it for sure.
Baby or Persian cucumbers are another option; use about four of those.
You can use pre-crumbled feta instead of cubing feta, but I love bigger chunks of feta in my salads.
If you just want to use fresh oregano, use about 1½ tablespoons of the chopped leaves. If you want to use just dried, use 1½ teaspoons. This salad can be made up to two days ahead of time. Add the dressing and toss (and top with feta) shortly before serving.
While not that traditional, diced ripe avocado makes a nice addition to this salad.
I prefer using red onion for its flavor, and its color, but you can use any color onion you wish.
Store uncut cucumbers in the crisper drawer of the fridge for about a week, up to two weeks if they are very fresh. If parts of the cucumber begin to soften, try to cut those away quickly and discard or compost them, and then slice up the rest of the firm vegetable. Cut cucumbers will last in a sealed container for up to three days in the fridge.
Greek Salad
Serves 4
2 cucumbers
2 large tomatoes
½ large red onion
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1 tablespoon fresh oregano leaves
½ teaspoon dried oregano
Kosher salt and freshly ground pepper to taste
½ cup pitted kalamata olives (halved)
1/3 pound feta (cut into cubes or slabs)
- Cut the cucumbers in half lengthwise, scrape out the seeds then slice again lengthwise through the middle of each half. Slice the long spears into ¼-inch slices. Cut the tomatoes into 1-inch pieces. Cut the onion into ½-inch dice (it will fall apart, that’s fine).
- In a large bowl mix together the olive oil, lemon juice, vinegar, fresh oregano, dried oregano, salt, and pepper. Add the cucumber, tomatoes, onion, and olives to the bowl and toss to coat well. Top with the feta cheese and serve.
