Description
A crisp, refreshing Mediterranean-inspired salad with crunchy cucumber, tangy feta, red onion, and a light oregano-spiked olive oil and red wine vinegar dressing. Ready in just 10 minutes, it’s the perfect summer side dish or quick lunch.
Ingredients
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1 large cucumber (about 300 g) or 6 mini cucumbers (about 300 g), chopped into bite-sized pieces
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½ medium red onion (about 60 g), thinly sliced
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¼ cup (40 g) feta cheese, crumbled
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⅓ cup (80 ml) olive oil
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1 tablespoon (15 ml) red wine vinegar
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1 teaspoon (1 g) dried oregano
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Salt, to taste (about 2 g)
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Black pepper, to taste (about 1 g)
Instructions
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Wash and dry cucumber(s). Peel large cucumbers if desired; leave skins on mini cucumbers for extra crunch.
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Chop cucumbers into bite-sized pieces.
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Peel and thinly slice the red onion into half-moons.
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In a large bowl, combine cucumber, onion, feta, olive oil, red wine vinegar, oregano, salt, and pepper.
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Toss gently until evenly coated.
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Taste and adjust seasoning.
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Serve immediately or refrigerate for up to 30 minutes before serving.
Notes
Use firm cucumbers for the best crunch.
Add cherry tomatoes and Kalamata olives for a Greek twist.
Crumble feta just before adding for the freshest texture.
Garnish with parsley or mint for extra freshness.
For stronger onion flavor, soak slices in vinegar before mixing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Mediterranean