Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
cucumber feta salad - featured image

Cucumber Feta Salad with Easy Lemon Greek Vinaigrette


  • Author: Nora Winslow
  • Total Time: 10 minutes (plus optional 30 minutes resting time)
  • Yield: 4 servings 1x

Description

A bright and fresh cucumber feta salad tossed with a zesty lemon Greek vinaigrette, perfect as a light meal or a flavorful side dish.


Ingredients

Scale
  • 2 large English cucumbers or 3 Persian cucumbers, sliced thin
  • 6 ounces (about 170g) feta cheese, crumbled
  • ¼ medium red onion, thinly sliced
  • ¼ cup fresh parsley, chopped
  • ⅓ cup (80ml) extra virgin olive oil
  • 3 tablespoons (45ml) freshly squeezed lemon juice
  • 1 tablespoon (15ml) red wine vinegar
  • 1 clove garlic, finely minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Slice cucumbers thinly (about ¼-inch slices). Optionally peel halfway for striped look and less bitterness.
  2. Thinly slice the red onion and roughly chop the fresh parsley.
  3. In a small bowl, whisk together lemon juice, red wine vinegar, minced garlic, Dijon mustard, and honey.
  4. Slowly drizzle in olive oil while whisking vigorously to emulsify the dressing.
  5. Season the vinaigrette with salt and pepper to taste.
  6. In a large mixing bowl, combine cucumbers, red onion, and parsley.
  7. Pour the vinaigrette over the vegetables and toss gently but thoroughly to coat evenly.
  8. Crumble feta cheese over the salad and gently stir to combine without breaking up the feta too much.
  9. Optional: Let the salad rest in the fridge for 30 minutes to meld flavors and soften onion sharpness.
  10. Give the salad a quick toss before serving and garnish with extra parsley or a drizzle of olive oil if desired.

Notes

Use English cucumbers for less bitterness and sogginess. Salt cucumbers lightly and drain excess water for extra crispness. Fresh lemon juice is essential for brightness. Make vinaigrette ahead and store in fridge up to 3 days. Toss salad just before serving to avoid sogginess. Optional additions include toasted pine nuts, kalamata olives, cherry tomatoes, or avocado.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sodium: 400
  • Fat: 15
  • Saturated Fat: 5
  • Carbohydrates: 7
  • Fiber: 1
  • Protein: 6

Keywords: cucumber salad, feta salad, Greek vinaigrette, lemon dressing, fresh salad, easy salad, summer salad