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overhead view of Cucumber Feta Salad with Lemon Greek Vinaigrette
Olga

Cucumber Feta Salad with Lemon Greek Vinaigrette

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Make cucumber feta salad with lemon Greek vinaigrette in minutes with crisp cucumbers, feta, and a tangy lemon dressing. A quick and easy side dish.
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Prep Time 10 minutes
Chill Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 4 large organic Persian cucumbers sliced
  • ½ small red onion thinly sliced
  • 1 cup feta cheese blocks or crumbled
  • ½ tbsp fresh dill chopped
  • 2 tbsp fresh parsley chopped
Optional Add-Ins:
  • ½ cup cherry tomatoes halved
  • ¼ cup kalamata olives sliced
  • For the Lemon Greek Vinaigrette:
  • 3 tbsp fresh lemon juice or 2-3 lemons
  • ¼ cup extra virgin olive oil
  • ½ tsp dried oregano
  • ¼ tsp salt
  • ¼ tsp black pepper

Equipment

  • 1 Cutting Board
  • 1 Sharp Knife
  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Measuring Spoons

Method
 

  1. Slice the Cucumbers and Onions – Slice the Persian cucumbers into thin rounds or half-moons. Thinly slice the red onion.
  2. Make the Lemon Greek Vinaigrette – In a small bowl, whisk together lemon juice, extra virgin olive oil, dried oregano, salt, and black pepper.
  3. Toss Everything Together – In a large bowl, combine cucumbers, red onions, feta, dill, and parsley. If using, add cherry tomatoes and kalamata olives. Drizzle with the vinaigrette and toss to coat.
  4. Serve Right Away or Let It Sit – Serve immediately or let it sit for 10 minutes to enhance the flavors.

Notes

tips & tricks

  • Use seedless cucumbers – They stay crisp and don’t release too much water.
  • Let it sit for a few minutes – The flavors get even better as they mix together.
  • Crumble the feta by hand – It blends into the salad better than pre-crumbled feta.

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