Tomato Cucumber Feta Salad

Ingredients

• 3 large cucumbers peeled and chopped (about 4 cups)
• 5-6 Roma tomatoes chopped (about 4 cups)
• 1 large red onion chopped
• 8 oz. feta cheese cut into squares
• 1/2 c. olive oil
• 1/4 c. red wine vinegar
• 1/2 Tbsp. dried oregano
• 1/2 Tbsp. minced garlic 3 cloves
• 1/2 tsp. dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. pepper

Instructions

1. Combine cucumbers, tomatoes, onion, and feta in a large salad bowl.
2. Prepare dressing by combining all ingredients and shaking well.
3. Pour dressing over salad and stir to combine.

Cucumber Quinoa Salad

Ingredients:

Cucumber Quinoa Salad Ingredients:

• 1 English cucumber, diced
• 2 cups chilled* cooked quinoa 
• 1/2 cup diced red onion
• 1/2 cup crumbled feta cheese
• 1/3 cup julienned or roughly-chopped fresh basil leaves
• 1 batch Lemony Italian vinaigrette (see below)

Lemony Italian Vinaigrette Ingredients:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar or red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Italian seasoning, homemade or store-bought
• pinch of salt and black pepper

Directions:

To Make The Cucumber Quinoa Salad:

1. Toss all ingredients together until combined.  Serve immediately.

To Make The Lemony Italian Vinaigrette:

1. Whisk all ingredients together in a small bowl until combined.

How To Cook Quinoa

Quinoa can either be cooked on the stove or in a rice cooker.

• On The Stove: Stir together the quinoa and water/broth in a saucepan, then bring to a boil.  Reduce heat to medium-low, cover, and simmer for 15-20 minutes or until the liquid is absorbed.  Remove from heat and let sit, covered, for 5 minutes.  Fluff with a fork and serve.
• In A Rice Cooker: Stir together the quinoa and water/broth in a rice cooker.  Then cook according to the rice cooker instructions, as if cooking rice, until liquid is absorbed.  Fluff with a fork and serve.

Cucumber and Feta Rolls

Cucumber and Feta Rolls

Ingredients

• 4 ounces crumbled feta, crumbled
• 1/4 cup Greek yogurt
• 2 tablespoons sundried tomatoes, chopped
• 2 tablespoons kalamata olives, chopped
• 2 tablespoons roasted red peppers, chopped
• 1 tablespoon oregano or dill, chopped
• 2 teaspoons lemon juice
• pepper to taste
• 2 cucumbers, sliced thinly lengthwise

Directions

1. Mash the feta into the yogurt and then mix in the sundried tomatoes, kalamata olives, sun dried tomatoes, oregano, lemon juice and pepper.
2. Place 1 tablespoon of the mixture onto a slice of cucumber, roll it up and secure it with a toothpick.

Spicy Korean Cucumber Salad

Spicy Korean Cucumber Salad

Ingredients

• 1 cucumber (sliced)
• 1 teaspoon salt
• 1 tablespoon water
• 1 tablespoon rice wine vinegar
• 1/4 cup red onions (sliced)
• 1 clove garlic (minced)
• 1 teaspoon gochugaru (or other chili powder)
• 1 teaspoon gochujang
• 1 teaspoon honey
• 1 teaspoon rice wine vinegar
• 1 teaspoon sesame seeds (toasted)

Directions

1. Mix the cucumbers and salt and let sit for 10-20 minutes.
2. Mix the water and vinegar and let the onion sit in the mixture for 10-20 minutes.
3. Rinse the cucumber and dry.
4. Drain the onions.
5. Mix the remaining ingredients and toss with the cucumber and onions.
6. Top with some more toasted sesame seeds.

Cucumber with Feta and Mint

Cucumber with Feta and Mint

Ingredients

1 large cucumber

1 cup crumbled feta cheese

1/2 cup chopped fresh mint leaves

6 tablespoons olive oil

3 tablespoons lemon juice

Sea salt and freshly ground pepper

Wash and dry the cucumber and cut it into very thin crosswise slices. Place the slices in a salad bowl, sprinkling with the feta cheese and mint. In a small bowl whisk the oil and lemon juice with the salt and pepper to make ladolemono (vinaigrette made with lemon juice). Pour over the salad and toss thoroughly. Serve immediately.