Description
A refreshing and easy-to-make Mediterranean-inspired cucumber feta salad featuring crisp cucumbers, creamy feta, fresh herbs, and a tangy lemon olive oil dressing. Perfect as a light lunch or side dish, this salad combines vibrant flavors and simple ingredients for a healthy, flavorful treat.
Ingredients
Scale
Vegetables
- 2 large English cucumbers (or 5–6 Persian cucumbers), thinly sliced
- Optional: ¼ small red onion, thinly sliced
Cheese
- ½ cup crumbled feta cheese
Herbs
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
Dressing
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
- Optional: 1 tsp honey or pinch of sugar (if cucumbers are extra tangy)
Instructions
- Slice the Veggies: Thinly slice the cucumbers and the red onion if you are using it. Place all the sliced vegetables in a large mixing bowl to prepare for assembling the salad.
- Make the Dressing: In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, pepper, and honey or sugar if using. This will create a bright and zesty dressing that complements the fresh vegetables and cheese.
- Toss & Serve: Add the crumbled feta cheese, chopped dill, and chopped parsley to the bowl with the cucumbers. Pour the prepared dressing over the ingredients and gently toss everything together to combine well. Taste and adjust seasoning if needed. Serve the salad immediately or chill it for 10 to 15 minutes to enhance the flavors before serving.
Notes
- Use Persian cucumbers for a slightly sweeter, less seedy option.
- Chilling the salad before serving elevates the flavor melding.
- For a vegan variation, omit feta or substitute with a plant-based cheese alternative.
- Add a pinch of sugar or honey to balance acidity if cucumbers are particularly tangy.
- This salad is best enjoyed fresh and does not store well for multiple days as cucumbers release water over time.
