Description
A crisp, refreshing salad featuring thinly sliced cucumbers, creamy feta, fresh herbs, and a tangy olive oil dressing. Perfect as a light, healthy side dish for summer gatherings or quick lunches.
Ingredients
Scale
- 2 large English cucumbers, thinly sliced (about 1 lb)
- 1/2 small red onion, thinly sliced
- 1 cup feta cheese, crumbled (about 5 oz)
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh flat-leaf parsley, chopped (optional)
- 1/4 cup Kalamata olives, pitted and sliced (optional)
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar (or fresh lemon juice)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Wash and dry the cucumbers. Slice them thinly (about 1/4 inch thick) using a chef’s knife or mandoline. If using regular cucumbers, peel and scoop out the seeds.
- Thinly slice the red onion. For a milder flavor, soak onion slices in cold water for 5 minutes, then drain.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, sea salt, black pepper, and crushed red pepper flakes until smooth. Taste and adjust seasoning if needed.
- In a large mixing bowl, combine sliced cucumbers, red onion, and dill. Toss gently to mix.
- Add crumbled feta cheese and Kalamata olives (if using). Pour the dressing over the salad.
- Using salad tongs or a large spoon, toss everything gently until well combined. Sprinkle parsley over the top (if using).
- Taste and adjust seasoning. Serve immediately for maximum crunch, or refrigerate for 30 minutes to let flavors meld.
Notes
For best results, use cold ingredients and slice cucumbers thinly. Don’t overdress the salad—cucumbers release water over time. Add dressing just before serving for maximum crunch. Variations include swapping herbs, adding cherry tomatoes, or using vegan feta. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1 1/2 cups per serving
- Calories: 180
- Sugar: 4
- Sodium: 600
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 10
- Fiber: 2
- Protein: 7
Keywords: cucumber feta salad, summer salad, Mediterranean salad, healthy side dish, gluten-free, vegetarian, easy salad, fresh herbs, picnic salad