Feta Cucumber Herb Salad (Printable Version)
Creamy feta, crisp cucumber, and fresh herbs tossed in a bright lemon vinaigrette. A light Mediterranean side ready in minutes.
# What You'll Need:
→ Vegetables
01 - 2 medium cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced
03 - 1 cup cherry tomatoes, halved
→ Dairy
04 - 5.3 oz feta cheese, crumbled
→ Fresh Herbs
05 - 1/4 cup fresh dill, finely chopped
06 - 1/4 cup fresh mint leaves, chopped
07 - 1/4 cup fresh parsley, chopped
→ Dressing
08 - 3 tbsp extra virgin olive oil
09 - 1 tbsp fresh lemon juice
10 - 1 tbsp red wine vinegar
11 - 1/2 tsp sea salt, or to taste
12 - 1/4 tsp freshly ground black pepper
# Directions:
01 - Thinly slice the cucumbers and red onion. Halve the cherry tomatoes. Combine all vegetables in a large salad bowl.
02 - Scatter the crumbled feta over the vegetables. Sprinkle in the chopped dill, mint, and parsley.
03 - Whisk together the olive oil, lemon juice, red wine vinegar, sea salt, and black pepper in a small bowl or jar until fully emulsified.
04 - Drizzle the dressing over the salad and toss gently with tongs, keeping the feta in small chunks. Taste and adjust seasoning as needed. Serve chilled or at room temperature.
# Expert Hints:
01 -
- There is no cooking involved, which means you can throw this together while the main dish handles itself.
- The triple herb combination makes it taste far more sophisticated than the effort suggests.
02 -
- Tossing the salad too aggressively will turn the feta into a coating instead of satisfying crumbles, so go slow and fold gently.
- Adding the dressing right before serving keeps the cucumbers crisp rather than watery and limp.
03 -
- Salting the cucumber slices and letting them drain for ten minutes removes excess moisture and prevents a puddle at the bottom of the bowl.
- Using a jar with a lid for the dressing means you can shake it into emulsion in seconds and store any leftover right in the same container.