Cucumber Feta with Lemon Vinaigrette (Printable)
Crisp cucumbers, cherry tomatoes and feta brightened by a lemon Greek vinaigrette—ready in 15 minutes.
# What You'll Need:
→ 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, combine the sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, and chopped parsley.
02 - In a small mixing bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, dried oregano, minced garlic, salt, and black pepper until the dressing is fully emulsified.
03 - Pour the lemon Greek vinaigrette over the combined vegetables and toss gently until evenly coated.
04 - Sprinkle the crumbled feta cheese on top and toss lightly to distribute throughout the salad.
05 - Serve immediately, or chill for 10 to 15 minutes for enhanced flavor development.
# Expert Tips:
01 -
- This vinaigrette is so zippy and fresh, you'll want to drizzle it on everything.
- It's the kind of salad you can throw together in fifteen minutes and still feel like you made something special.
02 -
- Once, I used bottled lemon juice in a hurry, and the flavors just didn’t sing—stick with fresh if possible.
- Tossing the feta too vigorously can make it mushy instead of delightfully crumbly, so go slow at the end.
03 -
- Slicing the cucumbers on the bias makes for a prettier, more elegant presentation.
- For maximum flavor, let the vinaigrette sit for five minutes before pouring it over the veggies.