Description
This Cucumber Feta Salad is a refreshing Mediterranean-inspired side dish featuring crisp cucumbers, juicy cherry tomatoes, tangy crumbled feta, red onion, and fresh herbs like parsley and dill. Tossed with a bright lemon and olive oil dressing accented by oregano and garlic, this salad is quick to prepare, healthy, and perfect for warm-weather meals or as a light accompaniment to any dish.
Ingredients
Salad Ingredients
- 3 medium cucumbers, sliced
- 1 1/2 cups cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/4 cup Kalamata olives, optional
Lemon Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the vegetables: Slice the cucumbers, halve the cherry tomatoes, thinly slice the red onion, and chop the parsley and dill. Place all these salad ingredients along with the crumbled feta and optional Kalamata olives into a large bowl.
- Make the dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper until well combined to form a bright, tangy dressing.
- Toss the salad: Pour the lemon dressing over the salad ingredients in the large bowl, then gently toss using salad tongs or two large spoons to evenly coat all components without bruising the vegetables.
- Rest the salad: Allow the salad to rest for about 10 minutes at room temperature to let the flavors meld and the dressing slightly marinate the vegetables.
- Garnish and serve: Before serving, optionally garnish the salad with additional crumbled feta and fresh herbs like parsley or dill for extra flavor and presentation.
Notes
- English or Persian cucumbers work exceptionally well for crispness and flavor.
- For added crunch and texture, leave part of the cucumber peel on.
- Add cooked chickpeas if you want to increase the protein content of this salad.
- Serve the salad shortly after dressing it to maintain the freshest texture and prevent cucumbers from becoming overly soggy.
- Leftovers can be refrigerated in an airtight container and consumed within 2 days for best quality.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
