Feta Cucumber Herb Salad (Printable)
Crisp cucumber and creamy feta tossed with fresh herbs in a zesty lemon dressing. A light Mediterranean favorite.
# 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:
01 - In a large salad bowl, combine the thinly sliced cucumbers, red onion, and halved cherry tomatoes.
02 - Add the crumbled feta cheese and chopped fresh herbs (dill, mint, and parsley) to the bowl.
03 - In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, sea salt, and freshly ground black pepper until emulsified.
04 - Pour the dressing over the salad and toss gently to combine, keeping the feta in small chunks.
05 - Taste and adjust seasoning if needed. Serve chilled or at room temperature.
# Expert Tips:
01 -
- Zero cooking means you can throw this together while your coffee is still brewing and the kitchen stays completely cool.
- The combination of creamy feta and bright herbs makes people think you spent far more effort than fifteen minutes.
02 -
- If you salt the cucumbers and let them sit for ten minutes before assembling, they release water that would otherwise dilute your dressing into a sad puddle.
- Dressing the salad too far ahead turns the herbs dark and slimy so always add the vinaigrette no more than thirty minutes before serving.
03 -
- Use a mandoline slicer on the thinnest setting for the cucumbers and onion if you want that deli style translucence that makes every bite feel elegant.
- Double the dressing recipe and keep the extra in a jar in the fridge because you will want it on everything from grain bowls to roasted vegetables by the end of the week.