Cucumber Olive Salad

By Marian Burros

Published November 2, 1993

Total Time
10 minutes
Rating
3(5)
Comments
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Featured in: PLAIN AND SIMPLE; A Little Bag of (Spice) Tricks

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Ingredients

Yield:2 servings

  • 2 small Kirby cucumbers

  • 6 Kalamata or other large Italian, French or Greek black olives

  • 1 teaspoon olive oil

  • 1 teaspoon balsamic vinegar

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

12 grams carbs; 79 calories; 2 grams monounsaturated fat; 1 gram saturated fat; 4 grams fat; 2 grams fiber; 77 milligrams sodium; 2 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash, dry, trim and slice the cucumbers thin; place in serving bowl.

  2. Step 2

    Pit and chop olives and add to bowl.

  3. Step 3

    Add oil and vinegar to salad, and stir to mix well.

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Ratings

3 out of 5
5 user ratings
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Comments

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Mare

What a refreshing summer salad - so glad I found it! I cut the cukes in chunks & halved the kalamatas so everything was similar in size and shape, and used really good EVOO & balsamic.

Carol

Easy but bland.

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