Cucumber Feta with Lemon Vinaigrette (Printable Version)
Crisp cucumbers, cherry tomatoes and feta in a zesty lemon Greek vinaigrette. Ready in 15 minutes.
# What You Need:
→ Vegetables
01 - 2 large cucumbers, sliced
02 - 1 cup cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1/4 cup fresh parsley, chopped
→ Cheese
05 - 3/4 cup feta cheese, crumbled
→ Lemon Greek Vinaigrette
06 - 1/4 cup extra-virgin olive oil
07 - 3 tablespoons fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon dried oregano
10 - 1 clove garlic, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - In a large salad bowl, combine the sliced cucumbers, cherry tomatoes, red onion, and chopped parsley until evenly distributed.
02 - In a small mixing bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, dried oregano, minced garlic, salt, and freshly ground black pepper until the dressing is emulsified.
03 - Pour the vinaigrette over the vegetables and toss gently to evenly coat all components.
04 - Sprinkle the crumbled feta cheese on top and toss lightly to combine without breaking up the cheese.
05 - Serve immediately, or refrigerate for 10 to 15 minutes to allow flavors to develop before serving.
# Helpful Hints:
01 -
- It’s faster than waiting on delivery and tastes infinitely fresher tossed together in real time.
- The vinaigrette makes even the most stubborn vegetables bright and zippy, making this salad impossible to resist all summer long.
02 -
- One time I overdressed the greens and the crunch vanished; always start with less vinaigrette and only add more if needed.
- Letting the salad rest a few minutes in the fridge is when the magic happens—don’t rush unless you’re in a hurry.
03 -
- Cut the cucumbers at an angle for fancier looking slices and better texture.
- Never skimp on fresh herbs—you’ll notice the difference in every bite.