With our bounty of cucumbers, Greek salad naturally came to mind. We marinated boneless, skinless chicken breasts in a Greek inspired concoction and grilled them for our salad. To supplement the salad and to use more cucumbers, I made tzatziki sauce for zucchini fritters. We love this vegetarian dish from Cook's Illustrated and make it a part of my regular menu planning rotation.
Greek Vinaigrette (adapted from Cook's Illustrated)
6 tbsp olive oil
3 tbsp red wine vinegar
1 1/2 tsp fresh lemon juice
1 tsp dried oregano or 2 tsp fresh oregano
1/2 tsp salt
1/8 tsp black pepper
1 garlic clove, minced
Whisk ingredients together until well combined.