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Fresh Cucumber Feta Salad Recipe with Easy Zesty Lemon Vinaigrette

fresh cucumber feta salad - featured image

A bright and refreshing cucumber salad with creamy feta and a zesty lemon vinaigrette, perfect for quick lunches or light dinners.

Ingredients

Scale
  • 2 large English cucumbers, thinly sliced
  • 1 cup crumbled feta cheese
  • 1 small red onion, thinly sliced
  • 2 tablespoons chopped fresh dill or mint (optional)
  • Juice of 1 large lemon (about 3 tablespoons)
  • 3 tablespoons extra virgin olive oil
  • 1 small clove garlic, minced
  • 1 teaspoon honey
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Wash and dry the cucumbers thoroughly. Using a sharp knife or mandoline, slice them thinly—about 1/8 inch thick. If cucumbers are very watery, let slices rest in a colander with a pinch of salt for 10 minutes, then rinse and pat dry.
  2. Peel and thinly slice the red onion into rings or half-moons. If raw onion is too sharp, soak slices in cold water for 5 minutes, then drain well.
  3. Finely chop fresh dill or mint if using.
  4. In a small bowl or jar, combine lemon juice, olive oil, honey, and minced garlic. Whisk or shake until emulsified. Season with salt and pepper to taste.
  5. In a large bowl, combine cucumber slices, red onion, herbs, and crumbled feta cheese. Pour the lemon vinaigrette over and toss gently to coat.
  6. Let the salad rest for 5-10 minutes before serving to allow flavors to meld. Adjust seasoning if needed.

Notes

Slice cucumbers about 1/8 inch thick to maintain crunch without sogginess. Salt cucumbers to draw out excess water but do not over-salt. Whisk vinaigrette well to emulsify. Let salad rest before serving for best flavor. Refrigerate for 20-30 minutes if time allows for a fresher taste. For dairy-free, substitute feta with tofu or omit cheese and add nuts.

Nutrition

Keywords: cucumber salad, feta salad, lemon vinaigrette, fresh salad, easy salad, summer salad, healthy salad, vegetarian salad