Cucumber Salad for Summer
A few years ago I made my second trip to Greece. It’s a beautiful, beautiful country. I’ve been fortunate enough to visit both times during the summer months when a salad was super refreshing. I love the Greek food in general but the cucumber salad is the best. Part of what makes it different from “American” salads is that there is no lettuce and capers are always added.
Most people have heard or seen capers which are the edible flower buds of the plant as well as the fruit called capers berries. In Greece they also pickle the capers leaves . . . and these I brought back with me. Don’t worry if you can’t find capers leaves, regular capers work just fine or this cucumber salad is delicious without them.
Traditionally a Greek salad includes feta but I wanted a non-dairy option for a client. So, here you go, my new favorite cucumber salad for summer, including capers.
Give this cucumber salad a try for a change of pace this summer. A fresh from the garden cucumber and tomato offer a sweet taste to off set the saltiness of the capers.
- ½ tsp minced garlic
- 1 T extra virgin olive oil
- 2 tsp apple cider vinegar
- ¼ tsp sea salt
- ¼ tsp Italian seasoning
- Fresh ground black pepper
- 2 medium tomatoes, chopped
- 1 cup cucumber slices, quartered
- ¼ cup diced red onion
- 2 Tbsp caper leaves (or capers)
- Mince garlic and allow to sit for 5-10 minutes.
- Whisk first six ingredients in a medium bowl.
- Stir in remaining ingredients and serve immediately.