Feta Cucumber Herb Salad (Print Version)
Crisp cucumbers, creamy feta, and fresh herbs tossed in a bright lemon dressing. A Mediterranean favorite ready in minutes.
# 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
→ 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 tbsp fresh parsley, chopped
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - 1 tbsp freshly squeezed lemon juice
10 - 1 tsp red wine vinegar
11 - 1 garlic clove, minced
12 - Salt and black pepper, to taste
# How to Make It:
01 - Slice the cucumbers into half-moons, cut the red onion into thin slices, 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, and minced garlic. Season with salt and black pepper to taste.
04 - Pour the dressing over the salad and toss gently until all ingredients are evenly coated. Serve immediately or refrigerate for up to 1 hour to allow the flavors to meld.
# Expert Hints:
01 -
- Zero cooking required, which means your kitchen stays cool and you stay happy on the hottest days.
- The herbs and lemon dressing wake up every single bite so nothing tastes flat or forgotten.
02 -
- This salad does not age gracefully, the cucumbers release water and the herbs wilt, so plan to finish it within a few hours.
- Taste your feta before adding salt because some blocks are aggressively salty and others are mild.
03 -
- Chill the cucumbers in ice water for five minutes before slicing and they will be the crispest you have ever tasted.
- Crush the garlic into the dressing first and let it sit for ten minutes before adding the rest, this mellows the raw bite into something sweeter.