Description
A vibrant, refreshing salad made with crisp cucumbers, roasted red peppers, artichoke hearts, and feta, tossed in a light balsamic vinaigrette. Perfect as a healthy side dish or light lunch.
Ingredients
-
1 large English cucumber, sliced into half-moons
-
1 roasted red pepper, thinly sliced
-
1/2 cup canned artichoke hearts, quartered
-
1/4 cup feta cheese, crumbled
-
2 tbsp fresh parsley, minced
-
1/2 tsp dried oregano
-
1/4 tsp kosher salt
-
1/8 tsp black pepper
Dressing:
-
2 tsp balsamic vinegar
-
1 tsp extra virgin olive oil
Instructions
-
In a bowl, combine cucumber, red pepper, artichoke hearts, feta, and parsley.
-
Sprinkle oregano, salt, and pepper.
-
In a small bowl, whisk balsamic vinegar and olive oil.
-
Pour dressing over salad and toss gently to coat.
-
Taste and adjust seasoning as needed. Serve immediately or chill before serving.
Notes
- For vegan version, omit feta or use plant-based cheese.
- Add chickpeas or olives for extra protein and flavor.
- Best served fresh; refrigerate up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-cook
- Cuisine: Mediterranean