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Cucumber Feta Salad

Crisp cucumber feta salad with tomatoes, dill, and lemon herb dressing.
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A refreshing Mediterranean salad combining crisp cucumber, salty feta, and sweet tomatoes in a bright lemon herb dressing. It’s a quick, no-cook side dish perfect for warm days and easy entertaining. The flavors are simple, vibrant, and universally appealing.

Ingredients

Scale
  • 2 large English cucumbers, thinly sliced
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 small red onion, very thinly sliced
  • 4 ounces block feta cheese, crumbled
  • 1/4 cup fresh dill, roughly chopped
  • 2 tablespoons fresh mint, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove, finely minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon honey or maple syrup
  • 1/4 teaspoon kosher salt, plus more to taste
  • Freshly cracked black pepper

Instructions

  1. Prepare the vegetables. Slice the cucumbers into thin rounds. Halve the tomatoes and thinly slice the red onion. Place them in a large mixing bowl.
  2. Make the dressing. In a small bowl or jar, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, honey, salt, and black pepper. Whisk or shake until well emulsified.
  3. Combine and marinate. Pour about three-quarters of the dressing over the vegetables. Gently toss to coat. Let the mixture sit for 5 minutes to allow flavors to meld.
  4. Finish the salad. Just before serving, add the crumbled feta cheese and the fresh dill and mint to the bowl. Drizzle with the remaining dressing and give one final gentle toss. Serve immediately.

Notes

For best texture, use block feta in brine and crumble it yourself. Add the feta and fresh herbs at the end to prevent them from becoming mushy. The salad is best eaten fresh but can be stored, undressed, for up to 24 hours.

Nutrition

Find it online: https://www.homestyletable.com/cucumber-feta-salad/