Crunchy Greek Cucumber Tomato Salad
Cool and crisp, this flavorful Greek Cucumber Tomato Salad will easily become your new favorite summer side dish.
Servings: 8 servings
Ingredients
- 2 cups roughly chopped mini cucumbers (about 4 mini cucumbers)
- 2 cups halved grape tomatoes
- 1 cup pitted black olives, cut in half
- 8 oz mozzarella pearls, drained You can use bocconcini, but since they're a big bigger, cut them in half for better distribution.
- 4 oz jar of roasted red peppers, drained (if the peppers are whole, slice them into small strips)
- 1/4 cup thinly sliced red onion
- 1/2 cup toasted walnuts, roughly chopped
- Cracked black pepper, to taste
Balsamic Vinaigrette.
- 1.5 TBSP extra virgin olive oil
- 1.5 TBSP balsamic vinegar
- 1 TBSP red wine vinegar
- 1 TBSP Dijon mustard
- 1/2 tsp pure honey
- Pinch of sea salt, to taste
Instructions
- To toast the walnuts, heat a small pan over low-medium heat. Once the pan is hot, add the chopped walnuts and toast them until they're fragrant and lightly golden, tossing them occasionally to prevent burning. Remove the pan from the heat and set it aside.
- Place all of the vinaigrette ingredients in a small bowl and whisk until well combined. Taste and adjust seasoning to you preference.
- Transfer all ingredients, from the cucumbers to the toasted walnuts, into a large serving bowl. Drizzle it all with the vinaigrette and toss to coat. Add some cracked black pepper and give it another toss.
Nutrition
Calories: 201kcal
