Description
Fresh cucumber feta salad tossed with lemon Greek vinaigrette, herbs, and feta cheese. A quick Mediterranean-inspired side dish perfect for lunch, dinner, and meal prep.
Ingredients
Scale
- 4 large organic Persian cucumbers, sliced
- 1/2 small red onion, thinly sliced
- 1 cup feta cheese
- 1/2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup kalamata olives, sliced (optional)
- 3 tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Slice cucumbers and red onion and place in a large bowl.
- Add feta cheese, dill, parsley, and optional tomatoes and olives.
- Whisk together lemon juice, olive oil, oregano, salt, and pepper.
- Pour dressing over the salad.
- Toss gently until evenly coated.
- Chill for 10 minutes.
- Serve cold and enjoy.
Notes
- Use fresh lemon juice for best flavor.
- Do not overmix to keep feta intact.
- Store leftovers refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3
- Sodium: 420
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1
- Protein: 5
- Cholesterol: 20