six ingredient greek salad.

here’s a super fast & simplified greek salad that’ll satisfy your need for freshness & flavor in a hurry! and a touch more “impressive” than your standard greek sal using cucumber ribbons? because…it’s a ribbon!

f a n c y .

i love quickly marinating cucumber ribbons in vinegar. as seen in these sesame noodle bowls (still one of my favorite recipes on this whole site). i feel the ribbons really elevate the overall lewk of the salad, and quickly pickling them in vinegar adds more zing and flavor to every bite.

don’t even get me started with fresh mint. i love it. i should just make this into a fresh mint blog already. there was a phase when i was making everything with goat cheese…. well now it’s mint. it’s the mint & goat cheese blog.

like a far less cute version of ‘cupcakes & cashmere’ or ‘love & lemons’ or one of those zillions of other “blank & blank” blog names.

if you’re looking for a more involved greek salad, i definitely still stand by this greek salad recipe of mine from 5 (!!) years ago (lol the photos make me want to hide, but, #growth and stuff). sooo much flavor and texture in that sal. truly a meal.

enjoy this simple greek salad template and make it your own!

Easy Six Ingredient Greek Salad

Serves 2

Total Time: 15 minutes

Ingredients:

• 1 large cucumber, sliced into 1/8” ribbons, lengthwise

• 2 cups of cherry or grape tomatoes, halved

• 1/3 cup red onion, sliced into thin rings and rinsed

• 1/4 of a green bell pepper, sliced

• 1/2 cup feta cheese crumbles

• 1/2 cup fresh mint leaves, torn or sliced thinly

• white vinegar, black pepper, salt, EVOO to taste

Instructions-

With a mandoline or veggie peeler, thinly slice the cucumber into (not too thin) ribbons. Place the cucumber ribbons in a bowl and gently toss them with a big splash of white vinegar, some black pepper and a hefty pinch of salt. Chill in the fridge while you prep the remaining ingredients.

Slice the remaining vegetables. In a strainer, run the red onion slices under cold water, or, to take away even more of the sharp onion bite, quickly blanch them by pouring boiling water over them, then rinse under cold water to cool them down.

In a large bowl, gently combine the sliced tomatoes, red onion, and bell pepper. Use tongs to place the chilled cucumber ribbons in the large bowl. Add the feta and mint and gently toss to distribute all ingredients evenly. Serve into bowls immediately and drizzle with extra virgin olive oil, extra salt & pepper if desired, balsamic vinegar or red wine vinegar. Top with more fresh mint leaves. Enjoy!

qp

cucumber, peach & prosciutto summer salad.

it's the cantaloupe + prosciutto combo for people who don't actually really like cantaloupe.

hey, we want that delightful juicy summer fruit + thin, salty, chewy meat flavor profile, too!!

enter the yellow peach. plus thin lightly marinated cucumber ribbons and a bunch of other tasty morsels atop.

this little summer salad is so so freshhhh, crisp, juicy and so flavorful.

sometimes when it's hot out you just want something cold and crunchy and easyyyyyy. but you demand flavor as well!

this comes together in under 15 minutes and satisfies all of those thangs!

my personal food critic peter really really enjoyed it too. this is key.

you quickly marinate your cucumber ribbons in a bit of white vinegar, pinches of salt, pepper & red chili flakes. while that's chilling in the fridge, slice and blanch your red onions. slice the peach and gather the rest of the ingredients. 

build the salad with the cold cucumbers, peach slices, prosciutto, red onion, cherry tomatoes, feta crumbles and torn fresh mint!

sorry bout it, cantaloupe. peach + prosciutto just does it betta. 

Cucumber, Peach & Prosciutto Summer Salad

Serves 2

Time: 15 minutes

Ingredients:

• 1 large cucumber, mandoline sliced into very thin ribbons

• 1/4 cup white vinegar

• pinch of salt, pepper & crushed red chili flakes

• 1 yellow peach, sliced

• 1/3 cup red onion slices, blanched

• 4-6 slices prosciutto

• handful of cherry tomatoes

• 1/4 cup feta cheese crumbles

• fresh mint, torn

Instructions-

Slice the cucumber long-ways into very thin ribbons. I recommend using a mandoline to make them consistent and very thin (be careful not to cut your fingers!!). Place the ribbons in a bowl and add the white vinegar with a pinch of salt, black pepper and red chili flakes. Toss and refrigerate while you prepare the rest of the ingredients.

Heat several cups of hot water to boil. Slice the red onion and add to a strainer and set in the sink. Pour the boiling water over the onions to blanch. Rinse with cold water and drain. 

Slice the peach and tomatoes.

Remove chilled and lightly marinated cucumber ribbons from the fridge and begin assembling the salad using the cucumbers as the base. Add sliced peaches, torn prosciutto, blanched red onion slices, cherry tomatoes, feta crumbles and fresh mint. 

Enjoy!

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