This Mediterranean Cucumber Ranch Crack Salad has a silky and crunchy texture. We prepare this crunchy salad with crisp English cucumbers, cherry tomatoes, red onion, crumbled feta cheese, Kalamata olives, fresh parsley, fresh dill, Greek yogurt, extra virgin olive oil, lemon juice, Dijon mustard, garlic powder, onion powder, dried oregano, sea salt, and black pepper. This crunchy salad contains approximately 7 g of net carbs and 185 calories. We make this crunchy salad in just 15 minutes. This Mediterranean Cucumber Ranch Crack Salad is perfect for quick lunches, healthy side dishes, meal prep, summer picnics, family gatherings, BBQs, potlucks, and light Mediterranean meals. We refrigerate this crunchy salad for 2 days, but freezing is not suggested, as the cucumbers will lose their crisp texture and the yogurt dressing may separate. You can serve this crunchy salad with Grilled Lemon Chicken, Garlic Shrimp Skewers, Grilled Salmon, Hummus and Pita, or Falafel.
STATS:
Cook Duration: 0 minutes
Course: Salad, Side Dish
Calories: 185 kcal
Prep Time: 15 minutes
Diet: Mediterranean
Total Time: 15 minutes
Servings: 6
Cuisine: Mediterranean
Serving Size: 1¼ cups
INGREDIENTS:
SALAD:
4 cups English cucumber
1½ cups cherry tomatoes
½ cup red onion
¾ cup feta cheese
¼ cup Kalamata olives
2 tbsp parsley
2 tbsp dill
DRESSING:
¾ cup Greek yogurt
Two tbsp. olive oil
One tbsp. lemon juice
Dijon mustard, one tsp.
One tsp. parsley
¼ tsp black pepper
½ tsp dill
½ tsp garlic powder
¼ tsp onion powder
¼ tsp oregano
¼ tsp sea salt
INGREDIENT NOTES & SUBSTITUTIONS:
ENGLISH CUCUMBER:
We use English cucumber for its crisp texture and refreshing flavor. You can also use Persian cucumbers or garden cucumbers.
CHERRY TOMATOES:
Cherry tomatoes add sweetness, juiciness, and vibrant color to the salad. Alternatively, you can use grape tomatoes or diced Roma tomatoes.
FETA CHEESE:
We use feta cheese to provide a salty, tangy Mediterranean flavor.
KALAMATA OLIVES:
Kalamata olives add a rich, briny taste to the salad. Instead, you can use black olives or green olives.
OLIVE OIL:
Olive oil gives the dressing its authentic Mediterranean flavor and healthy fats.
DILL:
Fresh dill adds a bright, herbaceous ranch flavor.
PARSLEY:
Parsley provides freshness and a mild herbal taste.
LEMON JUICE:
Lemon juice brightens the dressing with fresh citrus flavor. You may use white wine vinegar or red wine vinegar instead.
INSTRUCTIONS:
Rinse and cut each veggie.
Include feta, cucumber, dill, tomatoes, parsley, onion, and olives in a dish.
Stir the pepper, Greek yogurt, salt, olive oil, oregano, lemon juice, onion powder, Dijon mustard, garlic powder, and dried herbs in a different dish.
Distribute the dressing across the salad.
Refrigerated for almost fifteen minutes before eating.
Sprinkle fresh herbs or additional feta.
TIPS:
Utilize refrigerated cucumbers for a crunchier texture.
Completely dry the cucumbers and then mix.
Prepare the dressing earlier for a perfect flavor.
Before eating, include the feta cheese.
SERVING SUGGESTIONS:
GRILLED MAIN DISHES:
Lemon Herb Chicken
Grilled Salmon
Garlic Shrimp
Lamb Kebabs
Turkey Skewers
MEDITERRANEAN FAVORITES:
Falafel
Hummus with Pita
Stuffed Grape Leaves
Grilled Halloumi
Chicken Shawarma
LIGHT LUNCH PAIRINGS:
Quinoa Salad
Lentil Soup
Chickpea Wrap
Whole Wheat Pita
Roasted Vegetables
HEALTHY SIDE DISHES:
Roasted Cauliflower
Garlic Green Beans
Grilled Asparagus
Herb Rice Pilaf
Baked Sweet Potatoes
STORAGE INFORMATION:
FRIDGE:
Put this crunchy salad in a closed box and store it for only two days.
FREEZER:
We don’t suggest it because the dressing will be separate and the cucumbers will be watery.
FAQs:
Could we include protein?
Yes, you can use chickpeas, shrimp, grilled chicken, or tuna.
Which cucumber is perfect for utilizing?
You might use Persian or English cucumbers.
May we prepare this crunchy salad earlier?
Yes, you can make this crunchy salad beforehand, as the dressing and veggies will be separate.
Will we prepare this crunchy salad dairy-free?
Yes, you can use non-dairy feta and vegan yogurt.
NUTRITIONAL INFORMATION:
Fiber: 2 g
Caloric Content: 185 kcal
Protein: 8 g
Sodium: 410 mg
Net Carbs: 7 g
Sugar: 5 g
Fat: 13 g
Serving Size: 1¼ cups
Total Carbs: 9 g
