Cucumber Feta with Lemon Vinaigrette (Printable Version)
Bright Mediterranean salad of cucumbers, cherry tomatoes, red onion, parsley and crumbled feta with lemon Greek vinaigrette.
# What You'll Need:
→ Vegetables
01 - 2 large cucumbers, sliced
02 - 1 cup cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1/4 cup fresh parsley, chopped
→ Cheese
05 - 3/4 cup feta cheese, crumbled
→ Lemon Greek Vinaigrette
06 - 1/4 cup extra-virgin olive oil
07 - 3 tablespoons fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon dried oregano
10 - 1 clove garlic, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - In a large salad bowl, mix the sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, and chopped parsley until evenly distributed.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, dried oregano, minced garlic, salt, and black pepper until fully emulsified.
03 - Pour the vinaigrette over the vegetable mixture and toss gently to coat all ingredients evenly.
04 - Sprinkle crumbled feta cheese on top and toss lightly, just until combined.
05 - Serve immediately or refrigerate for 10 to 15 minutes to allow flavors to absorb before serving.
# Expert Hints:
01 -
- This salad feels like something you'd get at a seaside taverna, even if your only view is the backyard.
- It's endlessly adaptable—you can swap, add, or subtract ingredients and it always tastes like summer.
02 -
- If you overdress the salad, the cucumbers will release too much water and it can get soggy.
- Letting the red onion marinate in the vinaigrette for a few extra minutes makes it mellow and sweet.
03 -
- Use a sharp knife for beautiful, clean cucumber and onion slices every time.
- The secret is making extra vinaigrette—you’ll want to dip bread in it or save some for later salads.