Go Back
–+ servings
Cucumber Feta Salad with Lemon Greek Vinaigrette

Cucumber Feta Salad with Lemon Greek Vinaigrette Bliss

This Cucumber Feta Salad with Lemon Greek Vinaigrette is a refreshing dish, perfect for warm days and pairs wonderfully with grilled meats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Greek
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 large organic Persian cucumbers For the best flavor and crispness, use seedless cucumbers.
  • ½ small red onion Feel free to substitute with green onions for a milder taste.
  • 1 cup feta cheese Preferably crumbled by hand.
  • ½ tbsp fresh dill Fresh parsley can be used as a substitute.
  • 2 tbsp fresh parsley Swap for mint for a unique twist.
  • ½ cup cherry tomatoes Optional, adds sweetness and color.
  • ¼ cup kalamata olives Optional, brings a briny flavor contrast.
For the Lemon Greek Vinaigrette
  • 3 tbsp fresh lemon juice Essential for brightness.
  • ¼ cup extra virgin olive oil Adds richness.
  • ½ tsp dried oregano Adds earthy notes.
  • ¼ tsp salt Enhances flavors.
  • ¼ tsp black pepper Adds a slight heat.

Equipment

  • Mixing bowl
  • Whisk
  • knife
  • cutting board

Method
 

Step‑by‑Step Instructions
  1. Wash the cucumbers and slice them into thin rounds or half-moons. Thinly slice the red onion.
  2. Combine lemon juice, olive oil, oregano, salt, and black pepper in a bowl and whisk until emulsified.
  3. In a large bowl, add the cucumbers, onion, feta, dill, parsley, and optional tomatoes and olives.
  4. Drizzle with the vinaigrette and toss gently to coat.
  5. Let the salad rest for 10 minutes before serving to enhance flavors.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 9gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 15mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

For best results, serve fresh, and store leftovers in an airtight container for up to 2 days. Add vinaigrette just before serving to keep cucumbers crisp.

Tried this recipe?

Let us know how it was!