Description
This refreshing Cucumber Feta Salad combines crisp cucumbers with creamy feta cheese and vibrant Mediterranean herbs, dressed in a zesty lemon and olive oil dressing. Perfect as a light side dish or a healthy snack, it’s quick to prepare and bursting with fresh flavors.
Ingredients
Scale
Salad 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
- Optional: ¼ small red onion, thinly sliced
Dressing Ingredients
- 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 cucumbers and red onion (if using). Place all the sliced veggies in a large mixing bowl to prepare the base of the salad.
- Make the Dressing: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, salt, pepper, and the optional honey or sugar to balance the flavors if needed. This creates a bright and tangy dressing that complements the salad.
- Toss & Serve: Add crumbled feta, chopped dill, and parsley into the bowl with cucumbers. Pour the dressing over the salad, then toss gently but thoroughly to combine all ingredients evenly. Taste and adjust seasoning as needed. Serve immediately or chill for 10–15 minutes to let flavors meld.
Notes
- Use English cucumbers for fewer seeds and a milder flavor, or Persian cucumbers for a crisper bite.
- Chilling the salad before serving enhances the flavor and makes it extra refreshing.
- Add the optional red onion for a subtle sharpness that pairs well with the creamy feta.
- Adjust sweetness with honey or sugar if your cucumbers are particularly tangy or bitter.
- This salad is best eaten fresh but can be stored in the refrigerator for up to 1 day.
