Greek Cucumber Beet Salad

Prep Time:
15 minutes
Cook Time
0 minutes
Serving Size
1.5 cups
3 tablespoons olive oil
6 tablespoons red wine vinegar
1 teaspoon dried oregano
1 teaspoon dried thyme
1.25 pounds beets, peeled and chopped into small chunks (about 2 ½ cups)
1 large cucumber, peeled and sliced (about 2 ½ cups)
1 pint cherry tomatoes, halved
½ red onion, thinly sliced (about 1 cup)
1 green bell pepper, cored and sliced
4 ounces pitted kalamata olives, roughly chopped (about ½ cup)
⅓ cup crumbled feta cheese


  1. In a small bowl, whisk together salad dressing ingredients. Alternatively, you can put all dressing ingredients in a mason jar, screw the lid on, and shake until combined. Set aside.
  2. In a large salad bowl, combine all salad ingredients.
  3. Give the dressing one quick stir and pour over salad mixture, tossing until well coated. Serve cold and enjoy!



Recipe modified by CHOICES Nutrition Education Program

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