Feta Cucumber Herb Salad (Printable Version)
Crisp cucumber and creamy feta tossed with fresh herbs in a bright lemon dressing. A perfect Mediterranean side.
# What You'll 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 Make It:
01 - In a large salad bowl, combine the sliced cucumbers, red onion, and halved cherry tomatoes if using.
02 - Add the crumbled feta cheese, chopped dill, mint, and parsley to the bowl with the vegetables.
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 combined.
04 - Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is evenly coated.
05 - Serve immediately, or refrigerate for up to 1 hour to allow the flavors to meld together.
# Expert Suggestions:
01 -
- It takes fifteen minutes from fridge to table and requires zero cooking, which means you can make it while your guests are pouring drinks.
- The combination of creamy feta and crisp cucumber with bright herbs tastes like something you would order at a seaside restaurant in Greece.
02 -
- If you dress this salad more than an hour before eating, the cucumbers will release water and you will end up with a soup at the bottom of the bowl.
- Taste the feta before adding salt to the dressing, because some blocks are so briny that extra salt ruins the balance.
03 -
- Soak the sliced red onion in ice water for ten minutes before adding it to the salad if you find raw onion too sharp, because the cold water tames the bite without removing the flavor.
- Crushing the garlic into a paste with the flat side of your knife and a pinch of salt before adding it to the dressing spreads the flavor more evenly and prevents anyone from biting into a raw chunk.