Cucumber Feta Salad
A quick and refreshing salad of thinly sliced cucumbers, crumbled feta, fresh herbs, and a lemon-olive oil dressing. Ready in about 10 minutes.
Ingredients
For the salad
- 3 medium English cucumbers thinly sliced
- 1 cup cherry tomatoes halved (optional)
- ½ small red onion thinly sliced
- 1 cup crumbled feta cheese
- ¼ cup fresh parsley chopped
- 2 tbsp fresh dill chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest optional
- 1 tsp honey or maple syrup
- ½ tsp Dijon mustard optional
- Salt and freshly ground black pepper to taste
Instructions
- Thinly slice cucumbers, halve cherry tomatoes, and thinly slice red onion. Place all vegetables in a large mixing bowl.
- Whisk together olive oil, lemon juice, lemon zest (if using), honey, Dijon mustard, salt, and pepper in a small bowl or jar until combined.
- Pour three-quarters of the dressing over the vegetables and toss gently to coat. Add parsley and dill and toss again.
- Sprinkle crumbled feta over the salad and fold gently to combine. Let rest 5–10 minutes if desired to meld flavors, then serve with remaining dressing on the side.
Notes
- If cucumbers are watery, salt and drain briefly before assembling to reduce excess liquid.
- For a vegan version, replace feta with a dairy-free alternative or toasted nuts.
- Store refrigerated in an airtight container for up to 2 days; texture will soften over time.
Nutrition
Calories: 170kcalCarbohydrates: 6gProtein: 5gFat: 14gSaturated Fat: 4gSodium: 380mgSugar: 3g
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