Sometimes I have to go against all SEO rules and name recipes for what they are to me. This salad is 100% SUPER FRESH. Thanks to this salad, when I open my refrigerator I’m hit with the most deliciously fresh aroma of cucumbers, parsley, and crunchy green peppers, and it’s beyond delightful. It’s one big bowl of cold, crunchy, juicy, loveliness.
This Super Fresh Salad isn’t anything innovative or new (I even have a few variations already on the site), but sometimes I like to post what I’m currently making just because I know someone somewhere out there will find it helpful. This week when I took a look in my refrigerator and saw leftover red onion and leftover feta, I knew immediately that I needed to pick up a couple of cucumbers and tomatoes to make this salad.
You can take this basic salad and turn it into so many different things. You can make it a little fancier and add some kalamata olives, you can make it more vegetable heavy by adding in some crunchy chopped Romaine lettuce, or make it a tad more filling by tossing in some cooked orzo. Lots of options, so keep this recipe on hand for using up leftovers and filling out your dinner menu with tons of super fresh vegetables!
Super Fresh Salad
- ¼ cup olive oil $0.52
- 2 Tbsp red wine vinegar $0.20
- 1 Tbsp lemon juice $0.06
- 1 tsp dried oregano $0.10
- ½ tsp salt $0.02
- Freshly cracked pepper $0.03
- 2 cucumbers $1.58
- 4 Roma tomatoes (about 1 lb.) $2.08
- ½ small red onion $0.38
- 1 green bell pepper $0.98
- ¼ bunch parsley $0.23
- 2oz. feta $1.12
- Prepare the vinaigrette first to let the flavors blend as you prepare the rest of the salad. In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and some freshly cracked pepper. Set the dressing aside.
- Peel the cucumbers if desired. Dice the cucumbers, tomatoes, and bell pepper. Thinly slice the red onion*. Pull the parsley leaves from their stems, then give them a rough chop. Crumble the feta cheese.
- Place the cucumbers, tomatoes, bell pepper, red onion, parsley, and feta in a large bowl. Pour the dressing over top, and toss to combine. Serve immediately or refrigerate until ready to eat. This salad holds up well over a few days in the refrigerator. Be sure to stir briefly to redistribute the flavors before serving.
Step by Step Photos
Make the red wine vinaigrette first to let the flavors blend a bit while you prepare the rest of the salad. In a small bowl, whisk together 1/4 cup olive oil, 2 Tbsp red wine vinegar, 1 Tbsp lemon juice, 1 tsp dried oregano, 1/2 tsp salt, and some freshly cracked pepper. Set the dressing aside.
These are all the vegetables (and feta) that I used in the salad. Two cucumbers, one green bell pepper, 4 Roma tomatoes, 1/2 small red onion, about 1/4 bunch parsley, and 2 oz. feta. Peel the cucumber if you like. Dice the cucumber, bell pepper, and Roma tomatoes. Slice the red onion VERY thinly. Pull the parsley leaves from the stems, then roughly chop them. Crumble the feta. To take the bite off the red onions, make sure to slice them very thinly and you can soak them in ice water for 5-10 minutes before adding them to the salad.
I just wanted to show you how I chop my cucumbers. I like to chop them into a chunky dice for this salad because it helps them hold up a little better in the refrigerator. I like to peel stripes into the skin first because it gives them a cool visual effect once chopped. I then cut them into about 1/2-inch wide rounds, and cut each round into quarters. That gives me nice chunky pieces of cucumber.
Place your cucumbers (those are on the bottom), bell pepper, tomato, red onion, parsley, and feta in a large bowl.
Stir the dressing one more time, then pour it over the salad.
And then simply toss to combine. You can serve it immediately or refrigerate for later.
And when you do open your refrigerator later, you’ll be all like, “Ahhhhhhhh SUPER FRESH!” Or at least I did. :P