Cucumber Feta Salad (Printable)
Crisp cucumbers, tomatoes and feta in a tangy lemon-Greek vinaigrette—ready in 15 minutes for a light Mediterranean meal.
# What You’ll Need:
→ Vegetables
01 - 2 large cucumbers, sliced
02 - 1 cup cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1/4 cup fresh parsley, chopped
→ Cheese
05 - 3/4 cup feta cheese, crumbled
→ Lemon Greek Vinaigrette
06 - 1/4 cup extra-virgin olive oil
07 - 3 tablespoons fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon dried oregano
10 - 1 clove garlic, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
# How To Make:
01 - In a large bowl, mix sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, and chopped parsley until evenly distributed.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, dried oregano, minced garlic, salt, and freshly ground black pepper until emulsified.
03 - Pour the lemon vinaigrette over the mixed vegetables and toss gently to coat all ingredients thoroughly.
04 - Scatter the crumbled feta over the salad and toss lightly to combine, without breaking up the cheese.
05 - Serve immediately or refrigerate for 10 to 15 minutes to allow flavors to meld before serving.
# Expert Advice:
01 -
- The lemony vinaigrette clings to every crunchy vegetable and gives you a salty-tangy bite with creamy feta in every forkful.
- This salad only takes 15 minutes but it looks and tastes as if you put in much more effort than you actually did.
02 -
- If you add the feta too early, it disappears into the vinaigrette and you lose those nice creamy crumbles.
- Letting the salad sit for a short while mellows the onion and gives the flavors just enough time to mingle.
03 -
- Use a block of feta, not pre-crumbled, for the best taste and texture.
- Sprinkle a pinch of flaky salt on top just before serving if you want an extra flavor boost.