Cucumber Feta Salad with Lemon Greek Vinaigrette

A refreshing salad featuring crisp cucumbers, tangy feta, and a zesty lemon vinaigrette that's perfect for summer gatherings.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: Mediterranean

Calories: 150

Main Ingredients

4 cups Cucumbers, chopped Use fresh, firm cucumbers. English cucumbers work well.
1 cup Feta cheese, crumbled Opt for sheep's milk feta for creaminess.

Vinaigrette

3 tablespoons Lemon juice, freshly squeezed Freshly squeezed lemon juice is best.
1/4 cup Olive oil, extra virgin Use high-quality olive oil for flavor.
1 clove Garlic, minced Fresh minced garlic adds a nice kick.
to taste Salt Adjust according to preference.
to taste Black pepper Adjust according to preference.

Optional Garnish

2 tablespoons Fresh herbs (parsley or dill), chopped Optional, but adds flavor and visual appeal.

Preparation

Chop the cucumbers into bite-sized pieces, aiming for uniform sizes.
In a bowl, combine cucumbers and crumbled feta cheese. Gently mix.
In a separate bowl, whisk together lemon juice, olive oil, minced garlic, salt, and black pepper until well-emulsified.
Pour the vinaigrette over the salad and toss gently to combine.
If desired, garnish with fresh herbs before serving.
Serve immediately or refrigerate for later use, tossing gently before serving.

This salad is best served fresh. It can be stored in an airtight container in the fridge for up to 2 days.