Cucumber Feta Salad Lemon Vinaigrette (Printable Version)
Crunchy cucumbers, juicy tomatoes and creamy feta dressed in a zesty lemon Greek vinaigrette.
# Ingredient List:
→ Vegetables
01 - 2 large cucumbers, sliced
02 - 1 cup cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1/4 cup fresh parsley, chopped
→ Cheese
05 - 3/4 cup feta cheese, crumbled
→ Lemon Greek Vinaigrette
06 - 1/4 cup extra-virgin olive oil
07 - 3 tablespoons fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon dried oregano
10 - 1 clove garlic, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - In a large salad bowl, add sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, and chopped fresh parsley.
02 - In a small mixing bowl or jar, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, dried oregano, minced garlic, salt, and black pepper until fully emulsified.
03 - Pour vinaigrette over the vegetables in the salad bowl and toss gently to evenly coat.
04 - Sprinkle crumbled feta cheese over the top and toss lightly until just combined.
05 - Serve immediately, or refrigerate for 10 to 15 minutes to allow flavors to meld before serving.
# Expert Tips:
01 -
- You’ll secretly want to drink the vinaigrette left at the bottom—don’t worry, I won’t judge.
- It’s on the table in fifteen minutes, but tastes like you fussed for hours.
02 -
- If you mix the feta in too roughly, it’ll vanish into mush before you know it.
- Letting the salad chill for just a few extra minutes makes the veggies insanely crisp and the flavors deepen so much more than you’d think.
03 -
- Add your vinaigrette right before serving if you want the crispest cucumbers—no soggy surprises.
- Always crumble the feta from a block for chunks that won’t disappear in the salad.