Cucumber Feta Salad is a refreshing and vibrant dish perfect for any occasion, from casual picnics to elegant dinners.
With its crisp cucumbers, briny feta cheese, and aromatic herbs, it’s a combination that tantalizes the taste buds and delivers a satisfying crunch with every bite.
This salad is not only delicious but also quick and easy to prepare, making it ideal for busy days when you need a light yet flavorful dish.
Whether you’re serving it as a side or enjoying it as a light lunch, this salad will undoubtedly become a favorite in your recipe collection.
Ingredients List
For the Salad:
- 2 large cucumbers, thinly sliced
- 1 cup feta cheese, crumbled
- 1/4 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional for sweetness)
- 1 small garlic clove, minced
- Salt and pepper to taste
Preparation Steps
Step 1: Prepare the Vegetables
Start by washing and peeling the cucumbers if desired. Slice the cucumbers into thin rounds, and set them aside. Slice the red onion and halve the cherry tomatoes.
Step 2: Assemble the Salad
In a large mixing bowl, combine the sliced cucumbers, red onion, cherry tomatoes, Kalamata olives, and chopped parsley. Add the crumbled feta cheese on top.
Step 3: Prepare the Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, and honey (if using). Season the dressing with salt and pepper to taste. Mix until the ingredients are fully combined.
Step 4: Dress the Salad
Pour the prepared dressing over the salad and toss gently to combine, ensuring all ingredients are coated evenly. Adjust seasoning as needed.
Step 5: Serve and Enjoy
Serve the salad immediately, or refrigerate it for about 15-20 minutes to allow the flavors to marinate. Enjoy your crisp, refreshing cucumber feta salad!
Salad Dressing Recipe
The dressing is the key to bringing all the flavors together in this salad. A balanced mix of tangy red wine vinegar, smooth olive oil, and a hint of Dijon mustard creates the perfect balance. Garlic adds a little punch, and a touch of honey can help mellow out the acidity for a rounded flavor. It’s simple, yet full of character.
Tips for Making the Perfect Cucumber Feta Salad
- Choose Firm Cucumbers: Select cucumbers that are firm and crisp, with smooth skin. English cucumbers are ideal as they have fewer seeds and a sweeter flavor.
- Drain the Vegetables: If you have time, let the cucumbers drain on a paper towel after slicing. This removes excess water, preventing the salad from becoming soggy.
- Use Fresh Feta: Opt for high-quality feta cheese that’s crumbled or block feta that you can break into smaller pieces. The richness of fresh feta really enhances the overall flavor.
- Make It Ahead: While this salad is best served fresh, you can prepare it ahead of time and store it in the fridge for up to an hour before serving. Just add the dressing right before serving to keep the salad crisp.
- Customize with Add-ins: For extra flavor and texture, try adding ingredients like red bell peppers, olives, or even avocado for a creamier touch.
Conclusion
Cucumber Feta Salad is a perfect combination of fresh vegetables, creamy cheese, and a tangy dressing that is sure to impress. It’s easy to make, highly customizable, and works for almost any meal. Whether it’s a side dish or a light meal on its own, this salad provides a refreshing and satisfying bite every time. Try it out and see why it’s quickly becoming a go-to recipe for salad lovers!
Frequently Asked Questions
1. Can I use other types of cheese instead of feta?
Yes! You can use goat cheese, ricotta, or even mozzarella as alternatives to feta. Each will offer a slightly different flavor, but the result will still be delicious.
2. Can I make this salad ahead of time?
Yes, you can prepare the salad ahead of time, but it’s best to add the dressing right before serving to prevent the vegetables from becoming soggy.
3. Can I substitute the red onion with another type of onion?
You can use a sweet onion or shallots as a milder alternative. Just be sure to slice them thinly to prevent overpowering the other flavors.
4. Is this salad gluten-free?
Yes, this Cucumber Feta Salad is naturally gluten-free, as long as the dressing ingredients are checked to ensure no hidden gluten.
5. How can I make the salad vegan?
For a vegan version, omit the feta and try using vegan feta or another plant-based cheese. You can also experiment with tofu for added protein.
Cucumber Feta Salad
Equipment
- 1 large mixing bowl
- 1 small bowl for dressing
- 1 whisk
- 1 Cutting Board
- 1 Sharp knife
- 1 Spoon for mixing
- 1 Measuring Spoon
Ingredients
For the Salad:
- 2 large cucumbers peeled and thinly sliced
- 1 cup feta cheese crumbled
- 1/4 red onion thinly sliced
- 1 cup cherry tomatoes halved
- 1/4 cup Kalamata olives pitted and sliced
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey optional for sweetness
- 1 small garlic clove minced
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Peel (optional) and thinly slice the cucumbers. Slice the red onion and halve the cherry tomatoes. Set aside.
- Assemble the Salad: In a large mixing bowl, combine the cucumbers, red onion, cherry tomatoes, Kalamata olives, and fresh parsley. Add crumbled feta on top.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, and honey (if using). Season with salt and pepper to taste.
- Combine: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Adjust seasoning as needed.
- Serve: Serve immediately or refrigerate for 15–20 minutes for chilled salad.
Notes
- Optional Add-ins: Feel free to add extra ingredients like red bell peppers, avocado, or even a sprinkle of sunflower seeds for extra crunch.
- Storage: The salad is best eaten fresh, but it can be stored in an airtight container in the fridge for up to a day. Just be sure to add the dressing right before serving to keep the vegetables crisp.
- Customizing the Dressing: If you prefer a sweeter dressing, add more honey, or you can also experiment with balsamic vinegar instead of red wine vinegar for a different twist.
