Description
This Cucumber Feta Salad is a refreshing and vibrant Mediterranean-inspired dish featuring crisp cucumbers, creamy feta cheese, and fresh herbs. It’s quick to prepare, bursting with flavors from lemon and dill, and perfect as a light side or snack.
Ingredients
Scale
Vegetables
- 2 large English cucumbers (or 5–6 Persian cucumbers), thinly sliced
- ¼ small red onion, thinly sliced (optional)
Cheese & Herbs
- ½ cup crumbled feta cheese
- 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
- 1 tsp honey or pinch of sugar (optional, if cucumbers are extra tangy)
Instructions
- Slice the Veggies: Thinly slice cucumbers and red onion (if using). Place all the sliced vegetables in a large mixing bowl to prepare them for the salad.
- Make the Dressing: In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, pepper, and the optional honey or sugar to balance acidity. This creates a bright, tangy dressing that complements the salad ingredients.
- Toss & Serve: Add the crumbled feta, chopped dill, and parsley to the bowl with cucumbers. Pour the dressing over all ingredients and gently toss to combine evenly. Taste and adjust seasoning as needed. Serve the salad immediately or chill it for 10–15 minutes to enhance the flavors.
Notes
- Use Persian cucumbers for a sweeter, thinner-skinned variation.
- Chilling the salad before serving allows flavors to meld nicely.
- Adjust salt carefully since feta cheese is already salty.
- For extra texture, you can add toasted pine nuts or olives.
- This salad is best consumed fresh but can be refrigerated for up to 1 day.
