Cucumber Olive Salad

Cucumber Olive Salad

by Mueller Market Chef Julia

MARKET Ingredients: 

• 2 cups cucumbers, halved (@emadi_acres_farm)

• 1/4 cup red onion, thinly sliced (@munkebofarms)

• 1/2 cup Kalamata olives, chopped (@yallatizerstx)

• 4 Tbl fresh dill, finely chopped (@vermillionfarms)

• 3 Tbl fresh mint, finely chopped (@vermillionfarms)

• 1/2 Tbl honey (@roundrockhoney)

Other Ingredients:

• 1 Tbl red wine vinegar 

• Juice of 1 lemon

• Extra virgin olive oil, for finishing

• Salt and pepper, to taste

Directions:

1. In a medium bowl, combine the chopped Kalamata olives (along with a little of their oil), dill, mint, lemon juice, red wine vinegar, and honey. Stir well and let the mixture marinate for 5–7 minutes.

2. In a large bowl, combine the cucumbers and red onion. Add the olive and herb mixture and toss until evenly coated. Refrigerate for 10 minutes to allow the flavors to meld.

3. Transfer to a serving bowl and garnish with additional fresh dill. Finish with a light drizzle of olive oil, then serve and enjoy!