Crunchy Cucumber Dill Salad

By Liz Schoch, Inspector Gorgeous
Total Time
20 Mins
Serves
4
Serving Size
2 1/2 cups
Course
Side

DESCRIPTION

“This salad is full of good stuff including cucumber, salty feta, briny olives, dill and California walnuts. It also includes a super easy dressing which can be bulked-up with extra flavors or kept totally low key with the classics like lemon juice and dried dill.” – Liz Schoch, Inspector Gorgeous
Prep Time
17 Mins
Cook Time
3 Mins
Total Time
20 Mins
Calories
280
Total Fat
25
Saturated Fat
5
Trans Fat
0
Cholesterol
20
Sodium
540
Carbohydrates
8
Dietary Fiber
2
Protein
9

Ingredients

  • 1 large cucumber, about 8 1/4 in long
  • 1 cup California walnuts, divided
  • 2-3 ounces feta, crumbled or cubed
  • 1/4 cup pitted kalamata olives, halved
  • 1/4 cup grape tomatoes
  • 3 tablespoons Greek Yogurt (or sour cream)
  • 2 teaspoon lemon juice
  • 1/2 teaspoon dried dill, plus more to serve
  • 1/2 teaspoon garlic powder
  • ¼ teaspoon salt

Preparation

  1. Toast the walnuts by heating a large nonstick skillet over medium-high heat. Add the walnuts to the pan and stir frequently until they become fragrant and begin to lightly brown, 2 to 3 minutes. Remove from pan to cutting board. *Be careful, they are hot!
  2. Whisk together the 3 heaping tablespoons Greek Yogurt (or sour cream), 2 teaspoon lemon juice, 1/2 teaspoon dill, 1/2 teaspoon garlic powder, and a pinch of salt.
  3. Slice the cucumber into 1/8th inch thick medallions and place in a large bowl.
  4. Add the mini grape tomatoes, kalamata olives, and crumbled feta to the bowl. Roughly chop the toasted walnuts and fold in half.
  5. Stir in the Greek yogurt mixture to coat the veggies. Top with remaining toasted walnuts and garnish with a dusting of dried dill and salt. Serve immediately or refrigerate for up to 24 hours.