This easy Greek Cucumber Salad takes 15 minutes to make. Pepperocini add a punch of flavor; and chickpeas add healthy protein to make it a meal. Perfect for quick lunches, dinners, and entertaining. Vegan option, Gluten Free.
Make dressing: In a large bowl, whisk together olive oil, red wine vinegar, oregano, and salt. Add red onions, toss to coat, then let sit for 5 minutes to soften slightly.
Combine: Add cucumber, red and green bell peppers, cherry tomatoes, pepperocini, olives, and chickpeas. Toss to coat. Taste and season with more salt, if needed. Add feta, and gently toss to combine.
Notes
Tomatoes: If you can't find cherry tomatoes, substitute grape tomatoes instead.
Pepperocini: Also known as Golden Greek peppers, Tuscan peppers, or Sweet Italian peppers. They are yellow to light green in colour, about 2-inches long. Sold in jars packed with brine. Drain before using.
Olives: We recommend whole (unpitted) kalamata olives, for the best flavor and texture. You could use pitted kalamata olives, but they tend to be a bit softer. In a pinch, you could substitute black olives.
Feta: Use your favorite block of feta, cut into bite-sized cubes. If preferred, you could crumble the feta instead. If vegan, use your favorite vegan feta alternative.
Storage tips: Cover and refrigerate this Greek Cucumber Salad for up to 2-3 days.