Description

Layered Cucumber Wedge Salad is a refreshing burst of flavor, packed with vitamins and minerals, perfect for a light lunch or as a vibrant side at gatherings.

Ingredients

Scale

3–4 large English cucumbers
1 pint Cherry tomatoes, halved
1/2 small Red onion, thinly sliced
1/2 cup Crumbled feta cheese (optional)
1/4 cup Fresh dill, chopped
1/4 cup Fresh parsley, chopped
1/2 cup Plain Greek yogurt
2 tablespoons Extra virgin olive oil
2 tablespoons Fresh lemon juice
1 clove Garlic, minced
1 teaspoon Dried oregano
1/2 teaspoon Sea salt
1/4 teaspoon Black pepper

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Instructions

Wash the cucumbers and cut into thick wedges
Prepare toppings: halve the cherry tomatoes and slice the onio
In a bowl, mix together yogurt, olive oil, lemon juice, garlic, oregano, salt, and pepper to make the dressing
Layer cucumber wedges on a platter and top with tomatoes, onion, and feta
Drizzle dressing over the salad and garnish with dill and parsley
Serve immediately

Notes

For a vegan version, substitute feta with a dairy-free alternative and use dairy-free yogurt.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Salad
Method: Layering
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 180-220 kcal
Sugar: 5-8g
Sodium: 500mg
Fat: 12-16g
Saturated Fat: 3-5g
Unsaturated Fat: 7-10g
Trans Fat: 0g
Carbohydrates: 10-15g
Fiber: 3-5g
Protein: 8-12g
Cholesterol: 10-15mg