Salads

Macedonian Cucumber Salad with Champagne Vinaigrette

This fresh, chilled cucumber salad recipe is mouthwatering, addictive and oh-so-simple to make.

With a balance of flavors and textures that make it utterly irresistible, this Macedonian cucumber salad recipe pairs well with so many things: perfect with a grilled steak or other protein, on top of greens, or made a heartier chilled version by tossing in pasta or other carb.

This cucumber salad recipe is a crowd-pleaser and was always a sell out at my restaurant. Serve it with my crusty Challah Bread Recipe to soak up the extra champagne vinaigrette—my Macedonian restaurateur grandfather would approve!

Macedonian Cucumber Salad with Champagne Vinaigrette

Servings: 6 servings

What'll You Need

Cucumber Salad:

1 cup pitted kalamata olives
1 cup pitted jumbo green olives
1 cup jumbo pitted black olives
1 cup grape tomatoes, left whole or cut in half
1 peeled, seeded, diced English cucumber
1 (12-ounce) can of artichoke hearts (packed in water), drained, rinsed, and hand shredded
1 small red onion, very finely diced
4 ounces of well crumbled feta cheese

Champagne Vinaigrette:

½ cup olive oil
¼ cup Champagne vinegar
1 tablespoon Spiceology – Greek Freak Mediterranean Seasoning
1-2 teaspoons white sugar
1 teaspoon cracked black pepper
1 teaspoon ground white pepper
½ teaspoon dried sage
1 teaspoon dry oregano
salt, to taste

1. To make the cucumber salad, combine all ingredients in a large non-reactive bowl. Set aside as you make the Champagne Vinaigrette.

The secret to soft artichokes ~

Regarding artichoke hearts, I prefer the smaller hearts as they seem to be more tender. Regardless, if present, make sure to remove any tough leathery outer leaves. Be sure to buy artichokes packed in water, not oil.

2. Thoroughly whisk all vinaigrette ingredients together.

Why champagne vinegar?

I specify Champagne vinegar in this recipe because it has an earthy, fragrant, subtle taste that compliments and heightens the flavor of the salad ingredients. You can find Champagne vinegar at most high-end grocery stores or food markets. It’s a little pricey, but worth every penny.

3. Pour the vinaigrette over the cucumber salad.

4. Let the salad marinate for 8-12 hours in the refrigerator to allow flavors to meld. Periodically stir the salad ingredients when first refrigerated.