Description
A bright, crunchy salad featuring cucumbers, feta, and a tangy lemon Greek vinaigrette, perfect for picnics or quick dinners.
Ingredients
Scale
- 3 large cucumbers, thinly sliced
- 1 cup crumbled feta
- 1/2 medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved (optional)
- 1/4 cup Kalamata olives, pitted and sliced (optional)
- 2 tbsp fresh dill or parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano (or 1 tsp fresh)
- Salt and freshly ground black pepper to taste
Instructions
- Wash and thinly slice the cucumbers.
- Slice the red onion very thinly.
- Halve the cherry tomatoes and slice the olives if using.
- Toss cucumbers, onion, tomatoes, olives, and chopped herbs into the large bowl.
- Make the vinaigrette: add lemon juice, olive oil, Dijon, oregano, salt, and pepper to a jar. Shake vigorously or whisk until emulsified.
- Pour the vinaigrette over the salad and toss gently to coat everything.
- Sprinkle crumbled feta on top and give it one gentle fold.
- Taste and adjust salt/pepper.
Notes
Store leftover salad in an airtight container for up to 2 days. Keep dressing separate if you know you’ll store it longer to prevent soggy cucumbers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg