Yield: 4 servings Prep time: 5 minutes

2 large cucumbers, very thinly sliced

¼ cup thinly sliced red onions

1½ tablespoons fine sea salt

¼ cup coconut vinegar or apple cider vinegar

½ cup sour cream (or coconut cream if dairy-free)

½ cup pitted black olives

1 tablespoon chopped fresh basil, or 1 teaspoon dried basil (optional)

1 tablespoon fresh oregano leaves, or 1 teaspoon dried oregano leaves (optional)

¼ cup feta cheese crumbles (about 1 ounce) (optional; omit for dairy-free)

  1. In a colander, toss the cucumbers and onions with the salt and let sit to drain for 10 minutes. Press the liquid out of the vegetables and rinse well with cold water, then drain well.
  2. Place the vinegar and sour cream in a medium bowl and stir well.
  3. Add the cucumbers, onions, and olives to the vinegar mixture and toss to coat. Stir in the basil and oregano, if desired. Sprinkle with the feta, if desired. Store in an airtight container in the refrigerator for up to 5 days.
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