Feta Cucumber Herb Salad (Printable View)
Crisp cucumber, creamy feta, and fresh herbs tossed in a zesty lemon olive oil dressing. A Mediterranean classic.
# What You Need:
→ Vegetables
01 - 2 large cucumbers, sliced into half-moons
02 - 1 small red onion, thinly sliced
03 - 1 cup cherry tomatoes, halved (optional)
→ Dairy
04 - 5 oz feta cheese, crumbled
→ Fresh Herbs
05 - 1/4 cup fresh dill, chopped
06 - 1/4 cup fresh mint, chopped
07 - 2 tablespoons fresh parsley, chopped
→ Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - 1 tablespoon freshly squeezed lemon juice
10 - 1 teaspoon red wine vinegar
11 - 1 garlic clove, minced
12 - Salt and black pepper, to taste
# How-To Steps:
01 - Slice the cucumbers into half-moons, thinly cut the red onion, and halve the cherry tomatoes. Combine all vegetables in a large salad bowl.
02 - Scatter the crumbled feta cheese over the vegetables. Add the chopped dill, mint, and parsley to the bowl.
03 - In a small jar or bowl, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, minced garlic, salt, and black pepper until well emulsified.
04 - Pour the dressing over the salad ingredients. Toss gently to coat everything evenly without breaking up the feta.
05 - Serve immediately at room temperature, or refrigerate for up to 1 hour to allow the flavors to meld together.
# Expert Advice:
01 -
- It comes together in fifteen minutes with zero cooking, which means your kitchen stays cool and you stay happy.
- The combination of creamy feta and crisp cucumber with bright herbs tastes like something you would order at a seaside restaurant in Greece.
- It is endlessly flexible and forgiving, so you can riff on it based on whatever is wilting in your crisper drawer.
02 -
- This salad does not hold well overnight because the cucumbers release water and everything gets soggy, so make only what you plan to eat the same day.
- If you dress the salad too far in advance the feta will dissolve into the liquid and lose its texture, which still tastes fine but is not as pretty.
03 -
- A pinch of sumac sprinkled over the top just before serving adds a tangy, reddish purple flourish that makes the salad look and taste like it came from a restaurant.
- Use the flat side of your knife to smash the garlic clove before mincing, which releases more of the oils and gives you a smoother dressing.