Cucumber Olive Salad Recipes

CUCUMBER OLIVE SALAD

Cucumber Olive Salad image

Provided by Marian Burros

Categories easy, quick, salads and dressings

Time 10m

Yield 2 servings

Number Of Ingredients 4

Ingredients

2 small Kirby cucumbers
6 Kalamata or other large Italian, French or Greek black olives
1 teaspoon olive oil
1 teaspoon balsamic vinegar

Steps:

Wash, dry, trim and slice the cucumbers thin; place in serving bowl.
Pit and chop olives and add to bowl.
Add oil and vinegar to salad, and stir to mix well.

Nutrition Facts : @context http, Calories 78, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 77 milligrams, Sugar 5 grams

GREEK CUCUMBER SALAD

Greek Cucumber Salad image

A yummy Greek salad that is easy and tasty!

Provided by apak

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

4 small roma (plum) tomatoes, chopped
1 cucumber, chopped
1 green bell pepper, chopped
1 small yellow onion, chopped
5 tablespoons malt vinegar
1 ½ tablespoons white sugar
1 tablespoon olive oil
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon minced garlic
1 (12 ounce) jar kalamata olives
1 (4 ounce) container crumbled feta cheese

Steps:

Mix tomatoes, cucumber, green bell pepper, and onion together in a large bowl.
Whisk vinegar, sugar, olive oil, black pepper, salt, and garlic together in a small bowl; pour over vegetables. Add olives; toss to coat. Divide salad among four plates; top each serving with feta cheese.

Nutrition Facts : Calories 400 calories, Carbohydrate 22.9 g, Cholesterol 25.1 mg, Fat 32 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 7.4 g, Sodium 2294.1 mg, Sugar 10.1 g

CUCUMBER, TOMATO AND FETA SALAD

Cucumber, Tomato and Feta Salad image

This classic refreshing salad pairs perfectly with grilled lamb .

Provided by Bon Appétit Test Kitchen

Categories Salad Tomato Vegetable Appetizer Side No-Cook Fourth of July Picnic Quick & Easy Father's Day Backyard BBQ Dinner Lunch Buffet Feta Cucumber Spring Summer Family Reunion Shower Healthy Party Potluck Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total)
2 large tomatoes (about 1 pound total), coarsely chopped
1 bunch scallions, chopped
1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
1 7-ounce package feta, crumbled, divided
1/2 cup coarsely chopped fresh mint
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper

Steps:

Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.

OLIVE-CUCUMBER TOSSED SALAD

Olive-Cucumber Tossed Salad image

You get lots of flavor from just a few ingredients in this easy-to-fix salad. It's refreshing but bold with zip from the Creole seasoning and saltiness from the olives. More Cajun Salads Recipes

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 cup Italian salad dressing
2 medium cucumbers, peeled, halved, seeded and sliced
1 cup pimiento-stuffed olives, halved
1 teaspoon Creole seasoning
2 packages (10 ounces each) ready-to-serve salad greens

Steps:

In a large bowl, combine the salad dressing, cucumbers, olives and Creole seasoning. Cover and refrigerate for at least 30 minutes. , Just before serving, place the salad greens in a large bowl; add cucumber mixture and toss to coat.

Nutrition Facts : Calories 159 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 957mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

CUCUMBER, STRING BEAN, AND OLIVE SALAD

Cucumber, String Bean, and Olive Salad image

To pit the olives in this Cucumber, String Bean, and Olive Salad, place them on a cutting board, and press firmly with your thumb. The olives will split, and the pits can be easily removed.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

Coarse salt
1/2 pound string beans
2 cucumbers (1 1/4 pounds)
1/4 pound oil-cured black olives, pitted, torn in half
1/4 cup fresh flat-leaf parsley leaves
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
Freshly ground pepper
2 tablespoons extra-virgin olive oil

Steps:

Fill a large bowl with ice and water; set aside. Bring a pot of water to a boil. Salt the water; add the string beans, and cook until bright green and just tender, 3 to 4 minutes. Drain, and transfer to ice bath until cool. Drain, and cut in half lengthwise.
Peel cucumbers, and split lengthwise. Remove seeds using a melon baller or a spoon. Cut into 1/2-inch-thick slices on the diagonal. Combine with string beans, olives, and parsley leaves in a medium serving bowl.
Place mustard, red-wine vinegar, and salt and pepper to taste in a small bowl; whisk to combine. Slowly add olive oil, whisking constantly until well combined. Toss with salad just before serving.

BALSAMIC-DRESSED CUCUMBER WITH OLIVES

Balsamic-dressed cucumber with olives image

Provided by Jamie Oliver

Categories Quick fixes Vegetables Vegetable sides Sides

Time 10m

Yield 6

Number Of Ingredients 10

Ingredients

2 cucumbers
10 black olives, stone in
2 tablespoons balsamic vinegar
3 spring onions
extra virgin olive oil
½ a lemon
freshly ground black pepper
5 or 6 sprigs of fresh mint
optional:
½ a fresh red chilli

Steps:

Run a fork down the length of the cucumber until it's stripy all over.
On a chopping board, use a knife to chop off the ends.
Carefully cut them in half across the middle, then in half lengthways.
Use a teaspoon to gently scoop out and discard the seeds.
Chop the cucumber up into 1cm chunks and place in a mixing bowl.
Place the olives on a chopping board, squash them with the heel of your hand, pull out and discard the stones, then roughly chop them and add them to the bowl.
Trim and finely slice the spring onions and add them to the bowl.
Add the balsamic vinegar and 4 tablespoons of extra virgin olive oil.
Squeeze in the juice of ½ a lemon, using your fingers to catch any pips.
Sprinkle over a pinch of black pepper.
Pick and tear over the mint leaves, toss everything together, then serve.

Nutrition Facts : Calories 106 calories, Fat 8.8 g fat, SaturatedFat 1.2 g saturated fat, Protein 1.4 g protein, Carbohydrate 3.9 g carbohydrate, Sugar 3.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre

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