Description
Make cucumber feta salad with lemon Greek vinaigrette in minutes using crisp Persian cucumbers, feta, fresh herbs, and a tangy lemon dressing. It’s a quick, easy Greek-inspired side dish that’s refreshing and bright.
Ingredients
- 4 large organic Persian cucumbers, sliced
- 1/2 small red onion, thinly sliced
- 1 cup feta cheese, blocks or crumbled
- 1/2 tablespoon fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup kalamata olives, sliced (optional)
- 3 tablespoons fresh lemon juice (about 2–3 lemons)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Slice the Persian cucumbers into thin rounds or half-moons and thinly slice the red onion.
2. In a small bowl, whisk together the lemon juice, extra virgin olive oil, dried oregano, salt, and black pepper to make the vinaigrette.
3. In a large bowl, combine cucumbers, red onion, feta, dill, and parsley. If using, add cherry tomatoes and kalamata olives.
4. Drizzle the vinaigrette over the salad and toss to coat everything evenly.
5. Serve immediately or let the salad sit for 10 minutes to enhance the flavors.
Notes
Use seedless cucumbers so the salad stays crisp and doesn’t release too much water.
Let the salad sit for a few minutes before serving so the flavors meld.
Crumble the feta by hand for the best texture and distribution.