Cucumber Feta Salad
This refreshing Mediterranean-inspired salad combines crisp cucumbers, creamy feta cheese, and fresh herbs, all tossed in a simple, tangy dressing. Perfect for summer gatherings or a light lunch.
Ingredients
- Cucumbers: 2 large thinly sliced (preferably English or Persian varieties)
- Feta Cheese: 1 cup crumbled (high-quality)
- Red Onion: 1 small thinly sliced
- Fresh Dill: 1/4 cup finely chopped
- Fresh Parsley: 1/4 cup finely chopped
- Extra Virgin Olive Oil: 1/4 cup high-quality, cold-pressed
- Lemon Juice: 2 tablespoons fresh-squeezed
- Salt: To taste kosher or sea salt preferred
- Black Pepper: To taste freshly ground
Instructions
- Prepare the Vegetables: Thinly slice cucumbers and red onion. If using regular cucumbers, peel partially or completely and remove large seeds. Finely chop the dill and parsley.
- Make the Dressing: In a small bowl, whisk together extra virgin olive oil and lemon juice. Season with salt and pepper, adjusting to taste. Let the dressing sit for 5 minutes to allow the flavors to meld.
- Assemble the Salad: In a large mixing bowl, combine cucumbers, red onion, dill, and parsley. Add the crumbled feta cheese and gently toss to combine.
- Dress the Salad: Pour the dressing over the salad and gently toss again, ensuring everything is evenly coated.
- Serve: Serve immediately or refrigerate and serve within 2 days.
Notes
Pro Tips: Chill the ingredients before preparation for maximum freshness. Don’t overdress the salad. Add feta just before serving to maintain its texture. This salad can be stored in an airtight container for up to 2 days in the refrigerator. Dietary Considerations: Naturally gluten-free Can be made vegan by using a plant-based feta alternative.
