Feta Cucumber Herb Salad (Print version)

Crisp cucumbers, creamy feta, and fresh herbs tossed in a bright lemon vinaigrette for a refreshing Mediterranean side.

# What goes in:

01 - 2 medium cucumbers, thinly sliced

02 - 1 small red onion, thinly sliced

03 - 1 cup cherry tomatoes, halved

04 - 5 oz feta cheese, crumbled

05 - 1/4 cup fresh dill, finely chopped

06 - 1/4 cup fresh mint leaves, chopped

07 - 1/4 cup fresh parsley, chopped

08 - 3 tbsp extra virgin olive oil

09 - 1 tbsp fresh lemon juice

10 - 1 tbsp red wine vinegar

11 - 1/2 tsp sea salt, or to taste

12 - 1/4 tsp freshly ground black pepper

01 - In a large salad bowl, combine the sliced cucumbers, red onion, and cherry tomatoes.

02 - Add the crumbled feta and chopped fresh herbs (dill, mint, parsley) to the bowl.

03 - In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, salt, and black pepper until emulsified.

04 - Pour the dressing over the salad. Toss gently to combine, ensuring the feta remains in small chunks.

05 - Taste and adjust seasoning if needed. Serve chilled or at room temperature.

01 -

It takes exactly fifteen minutes from fridge to table and tastes like something you ordered at a seaside taverna.
The combination of creamy feta with three different fresh herbs creates a flavor that punches far above its effort level.

02 -

Toss the dressing in just before serving if you want the cucumbers to stay crisp, otherwise they release water and the salad gets soupy after an hour or so.
Letting the dressed salad sit for about five minutes before eating actually improves the flavor because the herbs have time to bloom in the oil and acid.

03 -

Salt your cucumber slices lightly and let them sit in a colander for ten minutes, then pat dry, this draws out moisture and keeps the salad from becoming a puddle.
Tear your herbs by hand instead of chopping them if you want a more rustic look and less bruising, the essential oils release more gently that way.