Macedonian Cucumber Salad with Champagne Vinaigrette
Ingredients
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
Instructions
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.