Description
A refreshing and vibrant cucumber feta salad featuring crisp Persian cucumbers, tangy feta cheese, and a zesty Lemon Greek vinaigrette. Perfect as a light side dish or summer appetizer, this salad combines fresh herbs, cherry tomatoes, and kalamata olives for a Mediterranean-inspired flavor profile ready in just 20 minutes.
Ingredients
Salad Ingredients
- 4 large organic Persian cucumbers, sliced
- ½ small red onion, thinly sliced
- 1 cup feta cheese (blocks or crumbled)
- ½ tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- ½ cup cherry tomatoes, halved
- ¼ cup kalamata olives, sliced
Lemon Greek Vinaigrette
- 3 tbsp fresh lemon juice (from 2-3 lemons)
- ¼ cup extra virgin olive oil
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Slice the Cucumbers and Onions: Slice the Persian cucumbers into thin rounds or half-moons and thinly slice the red onion to ensure even, crisp texture throughout the salad.
- Make the Lemon Greek Vinaigrette: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, dried oregano, salt, and black pepper until well combined, creating a bright and flavorful dressing.
- Toss Everything Together: In a large bowl, combine the sliced cucumbers, red onions, feta cheese, chopped dill, and parsley. Add in the halved cherry tomatoes and sliced kalamata olives. Drizzle the prepared vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Serve Right Away or Let It Sit: Serve the salad immediately for a crisp texture or let it rest for 10 minutes to allow the flavors to meld and intensify before serving.
Notes
- For best flavor, use fresh herbs and good quality feta cheese.
- This salad is best served chilled but can be served at room temperature.
- Adjust salt and pepper to taste in the vinaigrette.
- Optionally, add a sprinkle of toasted pine nuts for added texture and flavor.
- Can be prepared a few hours ahead but toss with dressing right before serving to keep cucumbers crisp.
