Feta Cucumber Herb Salad (Printable Version)
Crisp cucumbers, creamy feta, and fresh herbs in a bright lemon dressing. A quick Mediterranean side.
# What You'll Need:
→ Vegetables
01 - 2 large cucumbers, sliced into half-moons
02 - 1 small red onion, thinly sliced
03 - 1 cup cherry tomatoes, halved (optional)
→ Dairy
04 - 5 oz feta cheese, crumbled
→ Fresh Herbs
05 - 1/4 cup fresh dill, chopped
06 - 1/4 cup fresh mint, chopped
07 - 2 tbsp fresh parsley, chopped
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - 1 tbsp freshly squeezed lemon juice
10 - 1 tsp red wine vinegar
11 - 1 garlic clove, minced
12 - Salt and black pepper, to taste
# Directions:
01 - In a large salad bowl, combine the sliced cucumbers, red onion, and cherry tomatoes if using.
02 - Add the crumbled feta cheese, chopped dill, mint, and parsley to the bowl with the vegetables.
03 - In a small jar or bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, salt, and black pepper until well combined and emulsified.
04 - Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
05 - Serve immediately at room temperature, or refrigerate for up to 1 hour to allow the flavors to meld together.
# Expert Tips:
01 -
- It comes together in fifteen minutes flat with zero cooking required, which makes it my go to when the kitchen feels like an oven.
- The combination of creamy feta, crisp cucumber, and bright herbs hits every texture and flavor note you want in a single bite.
02 -
- Salt the salad after tasting the dressed version because feta contributes more sodium than you might expect.
- Letting the dressed salad sit longer than an hour draws water out of the cucumbers and turns everything soupy.
03 -
- Use English or Persian cucumbers when available because their fewer seeds and thinner skin mean less water and better texture.
- Whisking a tiny splash of cold water into the dressing right before pouring it over the salad keeps the olive oil from clinging only to the cheese.