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Shaved Cucumber Greek Salad

Photo: Jennifer Causey
Active time 15 mins
Total time 15 mins

Serves 8 (serving size: about 3/4 cup)

Easy to make and absolutely stunning to look at, this fresh riff on a Greek salad offers beautiful flavor combinations. Mild Castelvetrano olives are meaty and buttery, green tomatoes are bright and acidic, green onions are pungent and savory, and feta cheese is creamy and salty. We love the subtlety of Champagne vinegar, but you can substitute white wine vinegar if you don’t have it. Likewise with green peppercorns—they offer a different sort of peppery kick and stick with our color palette, but black peppercorns would also be delicious.


  • 2 English cucumbers
  • 1 pound Green Zebra tomatoes, cut into 3/4-in. wedges
  • 2/3 cup pitted Castelvetrano olives
  • 1/2 cup sliced green onions
  • 1 1/2 ounces feta cheese, crumbled (about 1/3 cup)
  • 2 teaspoons fresh oregano leaves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons Champagne vinegar or white wine vinegar
  • 1/2 teaspoon cracked green peppercorns
  • 1/8 teaspoon kosher salt

Nutrition Information

  • calories 100
  • fat 8 g
  • satfat 1.7 g
  • monofat 5.4 g
  • polyfat 0.8 g
  • protein 2 g
  • carbohydrate 5 g
  • fiber 2 g
  • cholesterol 5 mg
  • iron 1 mg
  • sodium 272 mg
  • calcium 55 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Shave cucumbers into long strips using a vegetable peeler to equal about 6 cups. Arrange cucumber strips, tomatoes, and olives on a large platter. Sprinkle with green onions, feta, and oregano. Drizzle with oil and vinegar. Sprinkle with green pepper and salt.