Description
Fresh cucumber feta salad with herbs and lemon Greek vinaigrette. A quick Mediterranean-inspired side dish perfect for meal prep, lunches, and gatherings.
Ingredients
Scale
- 4 large Persian cucumbers, sliced
- 1/2 small red onion, thinly sliced
- 1 cup feta cheese
- 1/2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup kalamata olives, sliced (optional)
- 3 tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Slice cucumbers into thin rounds or half-moons.
- Thinly slice the red onion and chop the herbs.
- Whisk together lemon juice, olive oil, oregano, salt, and pepper.
- Combine cucumbers, onion, feta, dill, and parsley in a large bowl.
- Add tomatoes and olives if using.
- Pour vinaigrette over the salad and toss gently.
- Serve immediately or chill for 10 minutes before serving.
Notes
- Use seedless cucumbers for the best texture.
- Let the salad rest for 10 minutes before serving.
- Crumble feta by hand for better flavor distribution.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1
- Calories: 180
- Sugar: 4
- Sodium: 420
- Fat: 16
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 5
- Cholesterol: 20