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Cucumber Feta Salad with Lemon Greek Vinaigrette served in a bowl

Cucumber Feta Salad with Lemon Greek Vinaigrette

A bright and fresh salad made with crisp cucumbers, salty feta, and a tangy lemon vinaigrette, perfect for any occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 large cucumbers, sliced or chopped Use firm, fresh cucumbers for the best crunch
  • 1/2 medium red onion, thinly sliced
  • 1 cup cherry tomatoes, halved (optional)
  • 4 oz feta cheese, crumbled Feta adds a salty, creamy contrast
  • 2 tbsp fresh parsley or dill, chopped
Lemon Vinaigrette
  • 3 tbsp extra virgin olive oil Use good quality oil for the best flavor
  • 2 tbsp fresh lemon juice Freshly squeezed lemon juice is recommended
  • 1 tsp red wine vinegar or white wine vinegar
  • 1 tsp dried oregano or 1 tbsp fresh
  • to taste Salt and black pepper Salt lightly, as feta adds salt

Method
 

Preparation
  1. Wash and slice the cucumbers, and put them in a large bowl.
  2. Add the thinly sliced red onion and cherry tomatoes if using.
  3. In a small bowl, whisk together olive oil, lemon juice, vinegar, oregano, salt, and pepper to make the lemon Greek vinaigrette.
  4. Pour the vinaigrette over the cucumbers and onions, and toss gently to coat.
  5. Add the crumbled feta and chopped parsley or dill, and toss once more, gently.
  6. Taste and add more salt or lemon if you like.
  7. Let the salad sit 5 to 10 minutes so the flavors mix, or chill for 30 minutes for a cooler salad.
  8. Serve cold or at room temperature.

Notes

This salad is quick to make with no cooking needed. Chill if serving outdoors to keep it crisp. Optionally, serve with grilled chicken or fish for a full meal.