Feta Cucumber Herb Salad (Printable)
Creamy feta, crisp cucumber, and fresh herbs tossed in a bright lemon vinaigrette. A quick Mediterranean side ready in minutes.
# What You’ll Need:
→ Vegetables
01 - 2 medium cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced
03 - 1 cup cherry tomatoes, halved
→ Dairy
04 - 5 oz feta cheese, crumbled
→ Fresh Herbs
05 - 1/4 cup fresh dill, finely chopped
06 - 1/4 cup fresh mint leaves, chopped
07 - 1/4 cup fresh parsley, chopped
→ Dressing
08 - 3 tbsp extra virgin olive oil
09 - 1 tbsp fresh lemon juice
10 - 1 tbsp red wine vinegar
11 - 1/2 tsp sea salt, or to taste
12 - 1/4 tsp freshly ground black pepper
# How To Make It:
01 - In a large salad bowl, toss together the thinly sliced cucumbers, red onion, and halved cherry tomatoes.
02 - Scatter the crumbled feta cheese over the vegetables along with the chopped dill, mint, and parsley.
03 - In a small bowl or mason jar, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, sea salt, and black pepper until fully emulsified.
04 - Drizzle the vinaigrette over the salad and toss gently with serving tongs, keeping the feta in small chunks rather than breaking it down completely.
05 - Taste and adjust salt and pepper as needed. Serve immediately at room temperature or chill for 10 minutes before serving.
# Expert Tips:
01 -
- It comes together in under fifteen minutes with zero cooking, which means you can make it while your guests are walking through the door.
- The combination of creamy feta and bright lemon dressing tastes like something you would order at a seaside restaurant in Greece.
02 -
- If you dress this salad too far ahead the cucumbers will weep and pool liquid at the bottom, so keep the dressing separate until you are ready to eat.
- Patting the cucumber slices dry with a kitchen towel after cutting keeps the final dish from becoming watery.
03 -
- Crumble the feta with your fingers instead of a knife for rustic uneven pieces that look beautiful and melt differently on the tongue.
- Let the dressed salad sit for just three minutes before serving so the herbs have time to release their oils into the dressing.