Description
This refreshing Cucumber Feta Salad combines crisp cucumbers with creamy feta cheese and fragrant Mediterranean herbs. Tossed in a light lemon and olive oil dressing, this salad is quick to prepare and perfect as a healthy side or light meal bursting with bright, 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 the cucumbers and red onion (if using). Place them in a large mixing bowl to prepare for the salad assembly.
- Make the Dressing: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, salt, pepper, and optional honey to create a balanced and bright dressing.
- Toss & Serve: Add the crumbled feta cheese, chopped dill, and parsley to the bowl with the cucumbers. Pour the dressing over the ingredients and gently toss everything together to combine. Taste and adjust the seasoning if needed. Serve the salad immediately for a crisp texture, or chill for 10–15 minutes to let the flavors meld.
Notes
- Use Persian cucumbers for a less seedy and more tender option if preferred.
- Chilling the salad before serving enhances the flavors and gives it a refreshing taste.
- Add a teaspoon of honey or sugar if your cucumbers taste particularly tangy to balance acidity.
- This salad is best served fresh but can be stored in the refrigerator for up to one day.
- Omit red onion for a milder flavor or substitute with shallots for a subtler bite.
