Greek Cucumber Salad

By Gigirox

Ingredients

• 1 cucumber
• 2 handfuls of kalamata olives
• 3-4 fresh sprigs of dill
• 2 tsp olive oil

Preparation

Step 1

After rinsing and zesting the cucumber, I used my trusty mandolin to thinly slice the cucumber.  I would also slice the red onion at this point if I had bought it.  I then added this to a mixing bowl.



I then sliced up the kalamata olives--I like to do rings, but if you'd rather mince or chop them up rough, do it!


Finely chop up the dill, and then add that along with the olives to the bowl.  Finally, drizzle the olive oil and balsamic vinegar, and season with salt and pepper.  



Mix away, and you're set.  Typically I let this rest for 1-2 hours in the refrigerator before serving so flavors can settle and meld, but it is also refreshing in a quick throw together.  Don't forget to buy more kalamata olives than necessary so you can snack!  Please let us know you you liked the recipe either through the comments, twitter, or our Facebook page.