Greek Salad - Undercover Cucumber Blonde Ale Pairing

Nothing says summer quite like a crisp, refreshing Greek salad. This easy recipe brings together bright, vibrant flavors that make it the perfect side dish for any warm-weather gathering. Pro tip: if you’re making it ahead of time, save a few fresh mint leaves to toss in right before serving for that extra pop of freshness.

Pair it with our Undercover Cucumber Blonde Ale, and you’ve got a match made in patio-season heaven—cool, crisp, and ridiculously easy to enjoy!

Serving Size: 4 people

Total Time: 15 minutes

Ingredients

For Dressing

• 1/4 cup extra virgin olive oil

• 3 tablespoons red wine vinegar

• 1 garlic clove minced

• 1/2 teaspoon dried oregano, more for serving

• 1/4 teaspoon dijon mustard

• 1/4 teaspoon sea salt

• freshly ground black pepper

For the Salad

• 1 english cucumber, cut lengthwise, seeded, and sliced 1/4 inch thick

• 1 green bell pepper, chopped into 1 inch pieces

• 2 cups halved cherry tomatoes

• 5oz feta cheese, cut into 1/2 inch cubes

• 1/3 cup thinly sliced red onion

• 1/3 cup pitted kalamata olives

• 1/3 cup fresh mint leaves

Instructions

1. Make the dressing: in a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.

2. On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very lightly toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve!