Description
A crisp, refreshing salad featuring cucumbers and feta cheese tossed in a bright, homemade Lemon Greek Vinaigrette.
Ingredients
Scale
- 3 large English cucumbers, peeled and sliced into half-moons
- 8 ounces good quality feta cheese, cubed or crumbled
- 1/2 small red onion, thinly sliced
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/2 cup cherry tomatoes, halved
- Optional: 1/4 cup Kalamata olives, pitted
Instructions
- Prepare the cucumbers: Place the sliced cucumbers in a colander, sprinkle lightly with salt, and let them sit for 15 minutes to draw out excess water. Gently pat them dry with paper towels.
- Make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined and slightly emulsified.
- Assemble the salad: In a large bowl, combine the dried cucumbers, cubed feta cheese, sliced red onion, and any optional additions like tomatoes or olives.
- Dress the salad: Pour the prepared vinaigrette over the salad ingredients. Toss gently to coat everything evenly.
- Serve immediately for the best texture, or chill for 15 minutes to allow the flavors to meld.
Notes
- Using English or Persian cucumbers works best as they have fewer seeds and thinner skin.
- For a more intense flavor, let the salad marinate in the refrigerator for up to one hour before serving.
- Add fresh dill or mint to the salad for an extra layer of fresh flavor.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Side Dish
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 550
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 9
- Cholesterol: 30