Feta Cucumber Herb Salad (Printable)
Crisp cucumber, creamy feta, and fresh herbs tossed in a zesty lemon dressing. 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
# How-To Steps:
01 - In a large salad bowl, toss together the thinly sliced cucumbers, red onion, and halved cherry tomatoes.
02 - Scatter the crumbled feta cheese over the vegetables, then add the chopped dill, mint, and parsley.
03 - In a small bowl or mason jar, whisk the olive oil, lemon juice, red wine vinegar, sea salt, and black pepper until fully emulsified.
04 - Drizzle the dressing over the salad and toss gently with tongs, keeping the feta in small chunks rather than breaking it down completely.
05 - Taste the salad and adjust salt and pepper as needed. Serve immediately at room temperature or chill for 10 minutes before serving.
# Expert Advice:
01 -
- The combination of creamy feta and crisp cucumber is the kind of contrast that keeps you going back for one more bite.
- Herbs three different ones make this taste far more complex than the effort suggests.
02 -
- If you dress the salad too far ahead the cucumbers will weep and you will end up with a puddle at the bottom of the bowl.
- Block feta crumbled by hand gives you those irregular chunks that store bought pre crumbled feta simply cannot match.
03 -
- Run your knife under cold water before slicing the cucumber for cleaner, more even cuts.
- Let the herbs sit in the dressing for a minute before tossing so their oils release into the oil and vinegar.