Cucumber Feta Salad with Lemon Greek Vinaigrette

Cucumber Feta Salad with Lemon Greek Vinaigrette

A refreshing salad made with crisp cucumbers, tangy feta cheese, and a zesty lemon vinaigrette, perfect for gatherings or as a light meal.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Mediterranean

Calories: 150

Ingredients Method Notes

Ingredients

Salad Ingredients

2 large cucumbers, peeled and diced Feel free to use English cucumbers for a sweeter taste.
1 cup feta cheese, crumbled You can substitute with goat cheese for a tangy twist.
1/4 cup red onion, finely chopped For a milder flavor, soak in cold water for a few minutes.
1/2 cup cherry tomatoes, halved These add a splash of color and sweetness.
1/4 cup olives, pitted and sliced Kalamata olives work beautifully here.
to taste fresh herbs, like parsley or dill Optional, but they enhance freshness.

Dressing Ingredients

1 each lemon, juiced Juice from one lemon.
to taste olive oil Adjust based on personal preference.
to taste salt Use to taste.
to taste pepper Use to taste.

Method

Preparation

Start by preparing the vegetables. Peel the cucumbers and slice them into bite-sized pieces.
In a large mixing bowl, combine the diced cucumbers, crumbled feta cheese, chopped red onion, halved cherry tomatoes, and sliced olives.
In a separate small bowl, whisk together the dressing: the juice of one lemon, olive oil, salt, and pepper to taste until well mixed.
Pour the dressing over the salad mixture and gently toss to combine, allowing the flavors to integrate.
For an added flavor boost, consider adding a sprinkle of dried oregano or red pepper flakes.
Serve immediately and enjoy the vibrant freshness, or chill for up to an hour to allow the flavors to meld.

Notes

To keep the salad fresh, store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within a day or two, although the components can be stored separately for longer freshness.