Cucumber Feta Salad
There’s something so refreshing about a crisp cucumber salad tossed with creamy feta and zesty lemon vinaigrette. This Cucumber Feta Salad with Lemon Greek Vinaigrette has become my go-to, especially on warm days when I crave something light but satisfying.This salad is fresh, vibrant, and incredibly easy to prepare. The combination of crunchy cucumbers, salty feta, and tangy lemon creates a lively balance of flavors. It’s a side dish that brightens any table and has everyone coming back for seconds.
Equipment
- 1 Mixing Bowl
- 1 Small bowl for vinaigrette
- 1 Whisk
- 1 Knife
Ingredients
Salad
- 2 large English cucumbers thinly sliced
- 1 cup cherry tomatoes halved
- 0.25 medium red onion thinly sliced
- 0.75 cup feta cheese crumbled
- 2 tablespoons fresh dill chopped
Lemon Greek Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice freshly squeezed
- 0.5 teaspoon alcohol-free vanilla optional
- 0.5 teaspoon dried oregano
- 0.5 teaspoon sea salt adjust to taste
- 0.25 teaspoon freshly ground black pepper or to taste
Instructions
Prepare Salad
- Thinly slice the cucumbers and red onion, then halve the cherry tomatoes.
Make Dressing
- In a small bowl, whisk together olive oil, lemon juice, alcohol-free vanilla, dried oregano, salt, and pepper until smooth and emulsified.
Assemble Salad
- In a large bowl, combine cucumbers, tomatoes, and onion. Pour the lemon vinaigrette over the vegetables and toss gently to coat.
- Sprinkle crumbled feta and chopped dill over the top. Toss lightly again, then taste and adjust seasoning as needed.
Notes
- Use fresh, firm cucumbers for the best crunch.
- Taste your vinaigrette before adding it to adjust lemon or salt to your liking.
- Add the feta last to prevent it from breaking down too much when you toss the salad.
- Store leftovers in an airtight container in the fridge up to 2 days. Best texture is the day it’s made; serve cold.