Mediterranean Cucumber Feta Beet Salad
Make this refreshing and colorful Mediterranean cucumber feta beet salad. It uses simple ingredients and a bright lemon vinaigrette for a healthy vegetarian lunch or side dish.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 medium beets, cooked and diced
- 2 large cucumbers, chopped
- 1 cup crumbled feta cheese
- 1/2 cup Kalamata olives, halved
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the beets: If using raw beets, roast or boil them until tender, then cool and dice them into bite-sized pieces.
- Combine vegetables: In a large bowl, combine the diced beets, chopped cucumbers, Kalamata olives, and sliced red onion.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined.
- Dress the salad: Pour the vinaigrette over the vegetable mixture and toss gently to coat everything evenly.
- Add feta and mint: Gently fold in the crumbled feta cheese and fresh mint leaves.
- Serve immediately or chill for 30 minutes to allow flavors to meld.
Notes
- For a heartier meal, add one can of rinsed and drained chickpeas to this salad.
- If you prefer a sweeter flavor, use golden beets instead of red beets.
- You can roast the beets ahead of time to make assembly quick.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10
- Sodium: 450
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 5
- Protein: 9
- Cholesterol: 30