Feta Cucumber Herb Salad (Printable Version)
Crisp cucumber and creamy feta tossed with fresh herbs in a light lemon dressing. A refreshing Mediterranean side.
# What You Need:
→ Vegetables
01 - 2 medium cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced
03 - 1 cup cherry tomatoes, halved
→ Dairy
04 - 5.3 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, combine the thinly sliced cucumbers, red onion, and halved cherry tomatoes.
02 - Add the crumbled feta cheese along with the chopped fresh 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 black pepper until fully emulsified.
04 - Pour the dressing over the salad and toss gently to combine, taking care to keep the feta in small chunks rather than breaking it down completely.
05 - Taste the salad and adjust the seasoning if needed. Serve chilled or at room temperature.
# Helpful Hints:
01 -
- It takes fifteen minutes from fridge to table and tastes like something you would order at a seaside taverna.
- The herbs and lemon dressing make each bite feel alive without weighing you down.
02 -
- Toss the salad right before serving, because the salt will draw water out of the cucumbers and dilute the dressing if it sits too long.
- Block feta crumbled by hand melts into the salad differently than precut cubes, which tend to feel rubbery.
03 -
- Chill the cucumbers for at least an hour before slicing, because cold cucumbers hold their crunch and taste sweeter.
- Rub the bowl with a cut garlic clove before adding the vegetables, it adds a whisper of flavor that people notice but cannot quite identify.