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Ingredients
| cucumbers (sliced): 1 cup (diced) |
| red tomatoes (chopped): 1 cup (chopped) |
| canned chickpeas - garbanzo beans: 1/2 cup (drained and rinsed) |
| kalamata olives: 1/4 cup (pitted and sliced) |
| green onions - spring or scallion (chopped): 1/4 cup (sliced) |
| parsley: 1/4 cup (coarsely chopped) |
| lemons: 1 (juice of) |
| garlic (minced): 1 tsp (minced) |
| granulated sugar: 1 tsp |
| salt (to taste) |
| black pepper (to taste) |
| olive oil: 3 Tbl |
| fresh peppermint: 3 Tbl (chopped) |
Greek Cucumber Salad
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
3 serving(s)
Tags
- Combine the cucumbers, tomatoes, chickpeas, olives, scallions and parsley in a large bowl.
- Whisk together lemon juice, garlic, sugar, salt and pepper for the vinaigrette in a bowl.
- Drizzle olive oil into lemon juice mixture in a steady stream.
- Stir in mint and adjust seasonings to taste.
- Toss salad with vinaigrette just before serving. Serve at room temperature.
- Serve with toasted pita bread pieces, if desired.