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Cucumber Feta Salad

Cucumber Feta Salad

A refreshingly simple yet incredibly flavorful dish that brings a burst of Mediterranean sunshine to your plate, perfect for a quick and healthy meal or a vibrant side dish.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Cucumbers
  • 2 large cucumbers peeled (optional), seeded, and diced into ½-inch pieces
  • 1 cup cherry tomatoes halved
  • ½ cup crumbled feta cheese
  • ¼ cup thinly sliced red onion
  • ¼ cup Kalamata olives pitted and halved
  • 2 tablespoons fresh mint chopped
  • 2 tablespoons fresh parsley chopped
Dressing
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • ½ teaspoon dried oregano
  • salt to taste
  • freshly ground black pepper to taste

Equipment

  • Large mixing bowl
  • Small bowl or jar with a tight-fitting lid

Method
 

  1. If you prefer, you can peel the cucumbers. Once peeled, slice them in half lengthwise and use a spoon to scoop out the seeds. This step helps prevent the salad from becoming watery. Dice the seeded cucumbers into approximately ½-inch pieces and place them in a large mixing bowl.
    2 large cucumbers
  2. Wash and halve the cherry tomatoes. Add them to the bowl with the cucumbers. Thinly slice the red onion into half-moons or rings, depending on your preference, and add them to the bowl as well. Halve the pitted Kalamata olives and scatter them over the vegetables.
    2 large cucumbers, 1 cup cherry tomatoes, ¼ cup thinly sliced red onion, ¼ cup Kalamata olives
  3. Gently crumble your feta cheese into bite-sized pieces and add it to the salad. This will be the salty, tangy anchor of your dish. Finally, add the freshly chopped mint and parsley. The herbs are crucial for adding freshness and a bright aroma.
    ½ cup crumbled feta cheese, 2 tablespoons fresh mint, 2 tablespoons fresh parsley
  4. In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, minced garlic, and dried oregano. Whisk vigorously or shake the jar until the ingredients are well emulsified. Season the dressing with salt and freshly ground black pepper to your liking. Remember that feta cheese is already salty, so taste before adding too much salt.
    3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 clove garlic, ½ teaspoon dried oregano, salt, freshly ground black pepper
  5. Pour the prepared dressing over the salad ingredients in the large bowl. Using a large spoon or salad tongs, gently toss all the ingredients together. Ensure that everything is evenly coated with the dressing. Be careful not to over-toss, as this can bruise the vegetables.
    salt, freshly ground black pepper
  6. For the best flavor, cover the bowl and refrigerate the Cucumber Feta Salad for at least 30 minutes before serving. This allows the flavors to meld together beautifully and ensures the salad is served perfectly chilled.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. It's best to keep the dressing separate for longer storage.