Cucumber Ribbon Salad & Ginger-Scallion Dressing
The Biome Kitchen Garden Cucumbers make up the base of this Mediterranean inspired salad. Dressed with an olive oil based ginger-scallion dressing.
Prep Time: 30 minutes minutes
Cook Time: 0 minutes minutes
0 minutes minutes
Course: Salad
Cuisine: Mediterranean
Keyword: gluten-free, plant-forward, vegetarian
Servings: 2 salads
Large salad bowl, small mixing bowl, knife, cutting board, ginger grater, small whisk
- 2 whole garden variety cucumbers peel the cucumber flesh into ribbons
- 12 pitted black olives
- 1 med/large tomato diced
- 5 oz feta cheese cubed
- 2 Tbsp cilantro or basil or mint finely minced
Ginger -Scallion Dressing
- 3 Tbsp olive oil extra virgin
- 1 Tbsp champagne or rice or white balsamic vinegar balsamic ( red )works too!
- 1/2 thumb fresh ginger finely grated
- 2 whole green onions/ scallions white & green parts, chopped
Assemble the Cucumber Salad
Peel the cucumbers and discard the rind.
Using a peeler- slice the cucumber into ribbons- discarding the seeds.
Add the feta-cubed.
Add black kalamata olives and fresh cilantro or basil or mint!
Add a chopped garden tomato.
Ginger-Scallion Dressing
Chop the 2 scallions- using both the green and white parts.
Grate about a 1/2 thumbs size of ginger (2Tbsp)
Pour the olive oil into a small bowl. Add the vinegar, ginger and scallions . Mix with a whisk.
Dress the salad just before serving!
This recipe is influenced by the Mediterranean Diet. You can really use any summer veggie in here. If you don't have a specific ingredient- no worries. The dressing can be an herbal vinaigrette or a mustard based salad dressing or simply a spritz of lemon!