Cucumber Feta Salad with Lemon Greek Vinaigrette Recipe

Introduction

This refreshing Cucumber Feta Salad with Lemon Greek Vinaigrette is perfect for a quick and light meal. Crisp cucumbers and tangy feta combine beautifully with a zesty lemon dressing, making it an ideal side dish or a healthy snack.

Ingredients

• 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)
• 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

Instructions

1. Step 1: Slice the Persian cucumbers into thin rounds or half-moons. Thinly slice the red onion.
2. Step 2: In a small bowl, whisk together the lemon juice, extra virgin olive oil, dried oregano, salt, and black pepper to make the Lemon Greek Vinaigrette.
3. Step 3: In a large bowl, combine the cucumbers, red onions, feta cheese, fresh dill, and parsley. Add the cherry tomatoes and kalamata olives if using.
4. Step 4: Drizzle the vinaigrette over the salad and toss gently to coat everything evenly.
5. Step 5: Serve immediately or let the salad sit for about 10 minutes to allow the flavors to meld.

Tips & Variations

• For extra crunch, add toasted pine nuts or walnuts on top before serving.
• If you prefer a creamier dressing, mix in a spoonful of Greek yogurt with the vinaigrette.
• Swap kalamata olives for green olives if you want a milder taste.
• Use fresh oregano instead of dried for a brighter herb flavor.
• Try adding thin slices of radish or cucumber ribbons for a delicate presentation.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may release water and soften over time, so it’s best enjoyed fresh. If stored with the vinaigrette, toss gently before serving to recombine flavors. This salad can be served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the ingredients and dressing separately ahead of time, but it’s best to toss the salad just before serving to keep the cucumbers crisp.

Can I use regular cucumbers instead of Persian cucumbers?

Yes, regular cucumbers work fine, but peel them and remove the seeds if you want to avoid excess moisture and bitterness.

Cucumber Feta Salad with Lemon Greek Vinaigrette Recipe

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★★★★★

4.5 from 119 reviews

A refreshing and vibrant cucumber feta salad tossed in a zesty lemon Greek vinaigrette, perfect for a light lunch or as a side dish. Featuring crisp Persian cucumbers, tangy feta cheese, fresh herbs, and optional cherry tomatoes and kalamata olives for a Mediterranean-inspired flavor profile.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 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
• ½ cup cherry tomatoes, halved (optional)
• ¼ cup kalamata olives, sliced (optional)

Lemon Greek Vinaigrette

• 3 tbsp fresh lemon juice (from about 2–3 lemons)
• ¼ cup extra virgin olive oil
• ½ tsp dried oregano
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

1. Slice the Cucumbers and Onions: Slice the Persian cucumbers into thin rounds or half-moons, and thinly slice the red onion to prepare fresh, crisp components for the salad.
2. Make the Lemon Greek Vinaigrette: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, dried oregano, salt, and black pepper until fully combined and emulsified to create a tangy dressing.
3. Toss Everything Together: In a large bowl, combine the sliced cucumbers, red onions, feta cheese, chopped dill, and parsley. Add the halved cherry tomatoes and sliced kalamata olives if using. Drizzle the vinaigrette over the mixture and toss gently to coat all ingredients evenly.
4. Serve Right Away or Let It Sit: You can serve the salad immediately for fresh crunch or let it sit for 10 minutes to allow the flavors to meld and intensify before serving.

Notes

• Use organic Persian cucumbers for the best crisp texture and flavor.
• Adjust lemon juice and seasoning according to taste for preferred acidity and saltiness.
• Add cherry tomatoes and kalamata olives for additional Mediterranean flavors and color, or omit for a simpler salad.
• This salad is best served fresh but can be refrigerated for up to 1 day.
• Try substituting fresh herbs like mint or basil for a different twist.

Keywords: cucumber salad, feta salad, Greek vinaigrette, Mediterranean salad, healthy salad, vegetarian salad, lemon dressing, fresh herbs