Description
This cucumber feta salad is light, crisp, and refreshing with crunchy cucumbers, creamy feta cheese, fresh herbs, and a bright lemon Greek vinaigrette. It is a quick and healthy side dish perfect for weeknight dinners, BBQs, lunches, or Mediterranean-inspired meals.
Ingredients
4 organic Persian cucumbers, sliced
1/4 small red onion, thinly sliced
4 oz feta cheese, cubed or crumbled
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1/2 cup cherry tomatoes, halved (optional)
1/4 cup Kalamata olives, sliced (optional)
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Slice the cucumbers into rounds or half-moons and place them in a large bowl.
- Add the thinly sliced red onion, feta cheese, dill, and parsley to the cucumbers.
- If desired, mix in the cherry tomatoes and Kalamata olives.
- In a small bowl or jar, whisk together the lemon juice, olive oil, oregano, salt, and black pepper until fully combined.
- Pour the vinaigrette over the salad and toss gently until evenly coated.
- Taste and adjust seasoning if needed.
- Serve immediately or chill the salad for 10-15 minutes before serving for enhanced flavor.
Notes
Add avocado for a creamy texture.
Chickpeas make the salad more filling for lunches.
Fresh mint can be added for extra brightness.
Grilled chicken or shrimp can turn this salad into a complete meal.
Sun-dried tomatoes add a richer Mediterranean flavor.
Store the salad in an airtight container in the refrigerator for up to 2 days.
For best texture, store the dressing separately until serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 20 mg
