Refreshing, vibrant, and bursting with flavor, this Cucumber Feta Salad with Lemon Greek Vinaigrette is perfect for any day. It comes together quickly and brightens up any table with its colorful simplicity.
Cucumber Feta Salad
Equipment
- 1 Cutting Board
- 1 Knife
- 1 Mixing Bowl
- 1 Small bowl or jar
- 1 Whisk
Ingredients
Salad
- 2 large cucumbers thinly sliced
- 1 cup cherry tomatoes halved
- 0.25 red onion finely sliced
- 0.75 cup feta cheese crumbled
- 0.25 cup kalamata olives pitted and halved
- 2 tablespoons fresh dill chopped (or dried if needed)
Lemon Greek Vinaigrette
- 0.25 cup extra virgin olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Wash and thinly slice cucumbers. Halve the cherry tomatoes. Slice the red onion as thinly as possible for a delicate texture.
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper until thoroughly combined and creamy.
- In a large bowl, combine cucumbers, tomatoes, red onion, olives, and dill. Pour the vinaigrette over and toss gently.
- Sprinkle crumbled feta on top just before serving. Toss gently and taste for seasoning. Serve immediately for maximum freshness.
Notes
- Use fresh lemons for the best vinaigrette flavor.
- Slice vegetables evenly to ensure a pleasant bite each time.
- Chill the salad before serving to make it even more refreshing.
Nutrition
Why You’ll Love This Cucumber Feta Salad
This salad is crisp, tangy, and incredibly satisfying. The creamy feta complements the cool cucumber, while the zesty vinaigrette brings everything together. It’s light but still filling, making it ideal for lunch, dinner, or as a stunning side.
Cucumber Feta Salad Ingredients & Substitutions
- 2 large cucumbers, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely sliced
- 3/4 cup feta cheese, crumbled
- 1/4 cup kalamata olives, pitted and halved
- 2 tablespoons fresh dill, chopped (or dried if needed)
- For the vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Swap red onion with green onions for a milder taste, or use goat cheese in place of feta for a different creamy tang. Fresh parsley or mint can also be added for extra herbal notes.
Step-by-Step Instructions to Make Cucumber Feta Salad
1. Prepare the Vegetables
Wash and thinly slice cucumbers. Halve the cherry tomatoes. Slice the red onion as thinly as possible for a delicate texture.
2. Make the Lemon Greek Vinaigrette
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper until thoroughly combined and creamy.
3. Toss the Salad
In a large bowl, combine cucumbers, tomatoes, red onion, olives, and dill. Pour the vinaigrette over and toss gently.
4. Finish and Serve
Sprinkle crumbled feta on top just before serving. Toss gently and taste for seasoning. Serve immediately for maximum freshness.
Tips for Success
- Use fresh lemons for the best vinaigrette flavor.
- Slice vegetables evenly to ensure a pleasant bite each time.
- Chill the salad before serving to make it even more refreshing.
Variations of Cucumber Feta Salad
- Add diced avocado for extra creaminess.
- Mix in some roasted chickpeas for crunch and added protein.
- Try bell peppers or radishes for color and bite.
Serving Suggestions: What to Pair with Cucumber Feta Salad
- Serve alongside grilled chicken or fish.
- Try it with a warm pita and hummus for a satisfying lunch.
- It’s also delicious as part of a mezze platter or next to rice dishes.
Storage & Reheating Instructions
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Add feta when ready to eat to keep the texture fresh.
- This salad is best served cold and does not need reheating.
Memories Made Around the Table
There’s something about sharing a crisp, zesty salad at a gathering that brings smiles. This dish always reminds me of sunny family picnics and easygoing brunches with friends.
FAQs
Can I prepare the salad in advance?
Yes, prep the veggies and dressing ahead, but combine and add feta just before serving for the freshest flavor.
What can I use instead of feta cheese?
Try goat cheese or a mild, crumbly cheese like queso fresco for a similar taste.
How can I make this salad heartier?
Add cooked quinoa, chickpeas, or grilled chicken to turn it from a side into a main dish.
Final Thoughts
Cucumber Feta Salad with Lemon Greek Vinaigrette is a joyful combination of freshness and flavor. It’s quick, vibrant, and always a hit around the table. Give it a try and enjoy each crisp, tangy bite!