Description
Make cucumber feta salad with lemon Greek vinaigrette in minutes with crisp cucumbers, feta, and a tangy lemon dressing. A quick and easy side dish.
Ingredients
- For the Salad:
- 4 large organic Persian cucumbers, sliced
- 1/2 small red onion, thinly sliced
- 1 cup feta cheese, blocks or crumbled
- 1/2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- Optional Add-Ins:
- 1/2 cup cherry tomatoes, halved
- 1/4 cup kalamata olives, sliced
- For the Lemon Greek Vinaigrette:
- 3 tbsp fresh lemon juice (from 2–3 lemons)
- 1/4 cup extra virgin olive oil
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
1. Slice the cucumbers into thin rounds or half-moons and thinly slice the red onion.
2. In a small bowl, whisk together lemon juice, extra virgin olive oil, dried oregano, salt, and black pepper.
3. In a large bowl, combine cucumbers, red onions, feta, dill, and parsley.
4. Add cherry tomatoes and kalamata olives if using.
5. Drizzle the vinaigrette over the salad and toss gently to coat.
6. Serve immediately or let sit for 10 minutes to allow the flavors to meld.
Notes
Use seedless cucumbers to keep the salad crisp and prevent excess water.
Let the salad sit for a few minutes before serving for better flavor.
Crumble feta by hand for better texture and distribution throughout the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg