Description
This Cucumber Feta Salad is a refreshing and vibrant Mediterranean-inspired dish featuring crisp cucumbers combined with creamy feta cheese, fresh herbs, and a zesty lemon-olive oil dressing. Perfect for a light lunch or a side dish, it’s quick to prepare and packed with bright flavors.
Ingredients
Scale
Main Ingredients
- 2 large English cucumbers (or 5–6 Persian cucumbers), thinly sliced
- ½ cup crumbled feta cheese
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
Optional Ingredients
- ¼ small red onion, thinly sliced
- 1 tsp honey or pinch of sugar (if cucumbers are extra tangy)
Instructions
- Slice the Veggies: Thinly slice the cucumbers and, if using, the red onion. Place all sliced vegetables into a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, pepper, and honey or sugar if you prefer a touch of sweetness to balance tangy cucumbers.
- Toss & Serve: Add the crumbled feta cheese, chopped dill, and parsley to the bowl with the cucumbers. Pour the dressing over the salad and toss gently to combine all ingredients evenly. Taste and adjust seasoning as needed. Serve immediately or chill in the refrigerator for 10–15 minutes for enhanced flavor melding.
Notes
- Use English cucumbers for a less seedy, less watery salad, but Persian cucumbers are an excellent alternative.
- Chilling the salad before serving helps the flavors develop and makes it even more refreshing.
- Optional red onion adds a nice sharpness, but can be omitted for a milder taste.
- The honey or sugar optional ingredient balances acidity, use according to personal preference and cucumber tartness.
- For a vegan version, omit feta or substitute with a plant-based cheese alternative.
