Description
This cucumber feta salad is a light, refreshing dish bursting with crisp cucumbers, creamy feta, and a tangy vinaigrette. It’s perfect for summer meals, picnics, or as a healthy side for grilled meats or plant-based mains. With simple ingredients and bold flavors, it’s a versatile recipe you’ll come back to again and again.
Ingredients
Scale
- 2 large English cucumbers, thinly sliced
- 1 cup crumbled feta cheese
- ½ red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh dill, chopped
- Salt and black pepper to taste
- Optional: red pepper flakes (for a kick)
- Optional add-ins: cherry tomatoes, Kalamata olives, chickpeas
Instructions
- Wash and thinly slice the cucumbers. Pat dry with paper towels to reduce moisture.
- Thinly slice the red onion and soak in cold water for 10 minutes to mellow the flavor. Drain and pat dry.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, black pepper, and red pepper flakes.
- In a large bowl, combine cucumbers, red onion, and crumbled feta.
- Drizzle the dressing over the salad and toss gently to combine.
- Garnish with chopped fresh dill and serve chilled.
Notes
- Use English cucumbers for best texture (no need to peel).
- Soaking the onions helps reduce their sharpness.
- For a dairy-free option, use plant-based feta.
- Add extra herbs like mint or parsley for variety.
- Chill before serving for enhanced flavor.
- Toast red pepper flakes briefly in olive oil for more depth.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg