Cucumber Feta Salad with Lemon (Printable)
Crisp cucumbers, cherry tomatoes, red onion and feta tossed in a zesty lemon Greek vinaigrette.
# 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, mix sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, and chopped parsley until evenly distributed.
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 freshly ground black pepper until emulsified.
03 - Pour the vinaigrette over the vegetable mixture and toss gently with tongs or clean hands to coat all ingredients evenly.
04 - Add crumbled feta cheese and toss very lightly to combine without breaking up the cheese too much.
05 - Serve immediately or refrigerate for 10 to 15 minutes to allow flavors to meld before serving.
# Expert Suggestions:
01 -
- This salad somehow tastes like summer vacation in every bite, especially with that bright lemon vinaigrette.
- It's so easy and unfussy, but every mouthful feels fresh and vibrant, making it tough to stop at just one serving.
02 -
- If you overdress the salad, the cucumbers release too much water and things can get soggy fast.
- Leaving the feta in large crumbles means every forkful gets at least one creamy, salty surprise.
03 -
- Letting the salad sit for a few minutes in the fridge helps the flavors meld, making it even punchier.
- Toss gently after adding feta so the crumbles don't dissolve into mush.