Cucumber Feta Salad
A refreshing and bright salad made with crisp cucumbers, salty feta cheese, and a zesty dressing, perfect for hot afternoons and picnics.
Ingredients
Main Ingredients
- 2 large cucumbers, diced Use English cucumbers or garden slicers; peel if skins are waxed or bitter.
- 1 cup feta cheese, crumbled Greek-style block feta crumbled at home gives a nicer texture than pre-crumbled.
- ½ cup red onion, diced Thinly sliced works too; soak in cold water for 5-10 minutes to soften the bite.
- ½ cup cherry tomatoes, halved Use ripe cherry or grape tomatoes for sweetness.
- ¼ cup fresh parsley, chopped Optional to use dill or mint for variation.
Dressing Ingredients
- 3 tablespoons olive oil Extra-virgin olive oil is recommended.
- 2 tablespoons red wine vinegar Adjust quantity for a tangier dressing.
- to taste none Salt and pepper Add to taste.
Instructions
Preparation
- Wash and dry the cucumbers, then dice into approximately 1/2-inch pieces.
- In a large bowl, combine the diced cucumbers, crumbled feta cheese, diced red onion, halved cherry tomatoes, and chopped parsley. Gently toss to mix.
Making the Dressing
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, and a pinch of salt and pepper. Adjust seasoning to taste.
Tossing the Salad
- Pour the dressing over the salad and toss gently to coat evenly, preserving the texture of the feta.
Serving
- Serve immediately or cover and chill for 30 minutes to let flavors meld. Adjust seasoning before serving.
Notes
Store leftovers in an airtight container for up to 2 days. Best eaten within 24-48 hours for optimal texture. For a make-ahead option, store dressing separately.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 7gProtein: 5gFat: 12gSaturated Fat: 4gSodium: 300mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!