Cucumber and Kalamata Olive Salad

I have a great crop of cucumbers this summer – I wish I could say the same about my tomatoes. So what do I do with all those cucumbers?  I make cucumber salad.

This is a recipe my sisters-in-law introduced me to years ago. It is very simple and quick to make and very tasty. Now that the kids are back in school, and we are all looking for quick meals to feed them before and after all those activities, this salad is a great add-on to or , two dinners that can be made quickly. Add this salad and your veggie portion of a well-rounded-meal is complete. This cucumber salad can be made in advance and left in the refrigerator until your family gets home while you “run around town” to all those activities. The cucumbers will absorb the flavors and be delicious.

This salad is made with kalamata olives, balsamic vinegar and feta cheese. If you have a Greek salad lover in your house, they will love this as well.  I like to also add cherry tomatoes and red onion.

Ingredients

4 fresh cucumbers – peeled and cut into bite size pieces

½ lb. Kalamata olives

4-6 oz. of crumbled feta

4 tbsp. of balsamic vinegar

3 tbsp. olive oil

Sprinkle of black pepper

Sprinkle of sea salt or kosher salt

Optional:

1 small, red onion – chopped

Cherry tomatoes

Combine all ingredients and serve.

This salad can also make a great snack so put it in a see-through container when you put it in the refrigerator so your family can easily find it. I don’t know about you, but if my family can’t see everything in the refrigerator as soon as they open it, then there is “nothing
to eat”.