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Food & Drink


The scent of this salad is a delightfully fresh smell of cucumbers, parsley, and savory green peppers. It’s delicious. The only thing that’s better than the smell is the taste. In short, the Super Fresh Cucumber Salad is one large bowl of crunchy, cold sweet, delicious loveliness.

Cucumber tomatoes and cucumber salads aren’t something new (definitely look into our creamy Cucumber Salad as well). However, I sometimes like to share minor variations of classics I’m currently loving. This week, when I looked through my fridge and noticed the remnants of red onion and feta, I knew I had to take a couple of tomatoes and cucumbers to prepare the Super Fresh Cucumber Salad.


This excellent base salad can be adapted to take many different additions. It is possible to make it a bit fancy by adding Kalamata olives or roasting red peppers and adding protein such as beans, tuna, bowtie, or orzo that has been cooked noodles to make it more substantial. There are many choices, so keep this recipe handy to use up leftovers or add flavor to your meal with plenty of delicious fresh veggies!



14 cup olive oil($0.52)

Two tablespoons vinaigrette made from red wine ($0.20)

1 Tbsp of lemon juice ($0.06)

One teaspoon dried oregano ($0.10)

1/2 tsp salt ($0.02)

Freshly cracked pepper ($0.03)


Two cukes ($1.58)

4 Roma tomatoes (about one lb.) ($2.08)

One small red onion ($0.38)

One green bell pepper ($0.98)

1/4 bunch of parsley ( $0.23)

2 oz feta ($1.12)


In the beginning, make the vinaigrette to allow the flavors to combine while making other salad elements. Whisk together olive oil and red wine vinegar in a small mixing bowl. Add oregano, lemon juice, salt, and freshly cracked and seasoned pepper. Put the dressing aside.

Peel the cucumbers if you want to. Slice the cucumbers, tomatoes as well as bell peppers. Slice the red onion into thin slices*. Remove the parsley leaves from their stems and make them into a rough cut. Crush the cheese feta.

Put the cucumbers, tomatoes, bell peppers, red onions par, sley, and feta into a bowl of large size. Pour the dressing over and mix well. Serve right away, or keep refrigerated until you are ready to serve. The salad will last well for a couple of days in the refrigerator. Make sure to stir it briefly to spread the flavors before serving.

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Joseph M. Kay

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