confetti greens

A crunchy, mouthwatering side salad for when you think you have nothing in your fridge. 

Confetti Greens Recipe

Persian cucumbers, Castelvetrano olives, and fresh herbs are staples in my fridge—they add incredible flavor to so many of my salads. But they’re equally delicious in a salad of their own! This quick salad is perfect for when you want something crunchy, fresh, and you don’t have a ton of time. It’s a great side for a juicy steak and even better served on toast with cottage cheese. Like my Dilly Cucumber Salad and Mediterranean Chopped Salad, the superfine chop puts this salad in a league of its own. 

Ingredients for Confetti Greens

  • 6 Persian cucumbers, trimmed

  • 1 5 oz container arugula, finely chopped 

  • 1 cup Castelvetrano olives, finely chopped

  • 1/3 cup chopped fresh parsley

  • 1/4 cup chopped fresh cilantro

For the dressing

  • ¼ cup olive oil
  • Juice of 1 lemon
  • 1 garlic clove, grated with a microplane
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon cracked black pepper
  • 2 tablespoons white vinegar

How to Make Confetti Greens

  1. Chop the cucumbers into confetti-size pieces (about ⅛” cubes), or as finely as you can. 

  2. Add the cucumbers, chopped arugula, olives, and herbs to a medium bowl and mix to combine. 

  3. In a separate small bowl, whisk together the olive oil, lemon juice, garlic, salt, pepper, and vinegar. Pour the dressing over the salad and mix again to get everything evenly coated. 

  4. Serve immediately, or use the leftovers to serve on avocado toast with an egg on top.  

What You’ll Need

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