Cucumber Feta Salad with Lemon (Printable)
Crisp cucumbers, juicy cherry tomatoes and creamy feta dressed in a zesty lemon-Greek vinaigrette — ready in 15 minutes.
# What You'll 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 Steps:
01 - In a large salad bowl, add sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, and chopped parsley.
02 - In a small mixing bowl or jar, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, dried oregano, minced garlic, salt, and black pepper until emulsified.
03 - Pour the vinaigrette over the prepared vegetables and toss gently so all ingredients are evenly coated.
04 - Scatter crumbled feta cheese over the top and toss lightly to incorporate.
05 - Enjoy immediately or refrigerate for 10 to 15 minutes for enhanced flavor integration.
# Expert Suggestions:
01 -
- This salad somehow tastes like summer bottled up—bright, crisp, and refreshing in every forkful.
- Whenever I crave something effortless but special, this blend of creamy feta and zesty dressing always delivers.
02 -
- I once overdressed this salad and it turned into a soggy mess—less is more, you can always add more later.
- A quick soak for the onions in ice water is a game changer for mellowing their bite.
03 -
- Slice cucumbers evenly so each bite carries the right crunch, and avoid overmixing once feta is added to keep it from dissolving.
- A final drizzle of olive oil and a sprinkle of fresh herbs before serving make it look and taste extra special.