Greek Cucumber Salad
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Greek Cucumber Salad

This has become a go-to for weekly meal prepping. It's such a simple, but tasty recipe and adds a lot of freshness to a meal. I usually pair it with some quinoa or brown rice, some chicken or drained and rinsed chickpeas and some feta cheese. If you'd like to take some of the 'bite' out of the raw onion, soak it in some cold water for a few minutes first.

Christina

Ingredients

4 side servings
  1. 1 1/2 cups diced English cucumber
  2. 1/2 cup quartered grape or cherry tomatoes
  3. 1/4 cup diced red onion
  4. 1 small clove garlic, grated
  5. Juice of 1/2 a lemon
  6. 1 tbsp. extra virgin olive oil
  7. 1 tbsp. red wine vinegar
  8. 1 tsp. dried oregano
  9. to taste salt

Steps

  1. Toss the cucumber, tomatoes, garlic and onions together in a medium bowl.

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  2. Add the oregano, salt, lemon juice, olive oil and vinegar. Toss to evenly distribute everything.

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  3. Cover tightly and refrigerate for 1-2 hours before serving. Store any leftovers covered tightly in the fridge for 2-3 days.

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