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Lettuce-based salads get super boring after a while. We have a really great salad bar in our cafeteria at work and every few weeks I just get sick of salad with lettuce or spinach. Then I realized that there are lots of salads out there that are not piled onto lettuce, like this Greek tomato and cucumber salad.
Greenhouse cucumbers are sometimes called English cucumbers. They look long and skinny and are often wrapped in plastic. Cut the cucumber through the plastic lengthwise. The plastic will easily remove. You can then use a spoon to scrape out some of the seeds along the middle. Don’t go crazy with the scooping, though. I’ve made it with and without the seeds. It will be fine.
I’ve made this both with and without olives. It’s great both ways. I usually prep my salad for lunches so I decided to leave the salad dressing in a separate container until I packed my lunch in the morning. It makes for a much less soggy salad on days two or three.
With some grilled shrimp or salmon, this could easily be a main course salad and would serve about 4. If serving with other sides, you may get more servings out of it.
Serves 4-6
Ingredients
1 medium greenhouse cucumber, seeded and cut into chunks, about 2 cups
1 cup of halved cherry or pear tomatoes
½ red onion, diced, about ½ to 1 cup
½ cup halved olives, optional
½ teaspoon Greek seasoning
Salt and pepper, to taste
¼ cup Greek vinaigrette, as needed
Directions
Add the vegetables and seasonings to a large bowl and toss to combine. If serving the same day, add enough of the dressing to coat the vegetables well. Start with about half, give it a taste and add more until you like it.
If you plan to take leftovers for lunches, wait to add the seasonings and dressing until you pack your lunch for the day. That will keep the bulk of the salad from getting too soggy after the second or third day.
