Description
Cucumber Feta Salad with Lemon Greek Vinaigrette is a crisp, refreshing side dish made with crunchy cucumbers, creamy feta, red onion, fresh herbs, and a bright lemon-olive oil dressing. Ready in just 10 minutes, it’s the perfect light salad for weeknights, BBQs, or meal prep.
Ingredients
Scale
For the Salad:
- 4 organic Persian cucumbers, sliced (or 2 English cucumbers)
- 1/4 small red onion, thinly sliced
- 4 oz feta cheese, cubed or crumbled
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
Optional Add-Ins:
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, sliced
For the Lemon Greek Vinaigrette:
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
- Slice the cucumbers into rounds or half-moons and place them in a large bowl.
- Add thinly sliced red onion, feta cheese, dill, and parsley. Add cherry tomatoes and olives if using.
- In a small bowl or jar, whisk together lemon juice, olive oil, oregano, salt, and black pepper until combined.
- Pour the vinaigrette over the salad and toss gently to coat.
- Taste and adjust seasoning if needed.
- Serve immediately or chill for 10–15 minutes before serving for best flavor.
Notes
- Soak sliced red onion in cold water for 5–10 minutes to reduce sharpness.
- Use block feta for creamier texture and better flavor.
- For meal prep, store dressing separately and toss just before serving.
- Best enjoyed within 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Tossed
- Cuisine: Mediterranean, Greek
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg