Feta Cucumber Salad
Servings: 8 people
Calories: 143kcal
This Feta Cucumber Salad tosses crunchy cucumbers, creamy feta, and fresh dill in a tangy red wine vinaigrette. Ready in just 15 minutes, it’s the perfect no-cook side dish to add to any Mediterranean-inspired summer menu.
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Equipment
Ingredients
- 2 English cucumbers
- 5 ounces feta cheese cubed or crumbled (½ cup)
- 2 Tablespoons fresh dill chopped
Vinaigrette:
- 1/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 small shallot minced
- 2 cloves garlic finely grated or minced
- 1/2 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
Instructions
- Halve the cucumber and scoop out the seeds with a spoon. Slice the cucumber into ¼ inch thick half moons.
- Place the cucumber, feta and dill in a large bowl.
- For the vinaigrette, whisk together the olive oil, vinegar, shallot, garlic, mustard, salt and pepper in a small bowl.
- Pour the vinaigrette over the cucumbers and toss gently to combine.
- Enjoy!
Notes
Storing
- The cucumber salad is best when it’s served immediately. If you do have leftovers, store them in an airtight container in the fridge for up to 2 or 3 days. Just keep in mind that the cucumbers will release water over time and could make the salad watery.
- You can also get a head start on this recipe by making the vinaigrette a day ahead of tossing it with the salad. Store it in a sealed jar in the refrigerator.
- Regardless of the type of cucumbers you use, always scrape out the excess seeds first. This quick trick makes a huge difference in keeping your salad crisp rather than soggy.
- Be gentle when tossing everything together. Overmixing can break down the cucumber and make the feta mushy.
- Either serve the salad right away or chill it in the fridge for up to 15 minutes to give those wonderful flavors a chance to marinate and deepen.
- Add more veggies - Bulk it up with the raw veggies in your fridge. Halved cherry or grape tomatoes, thinly sliced red onion, radishes, bell peppers, chopped avocado, black olives, or shaved fennel would all fit in.
- Toss in more herbs - Fresh dill is just the beginning… Try adding chopped parsley, basil, mint, chives, or a mix of two or three herbs for more herby freshness.
- Swap the dressing - Instead of the red wine vinaigrette, dress the salad in a lemon vinaigrette, this Creamy Feta Dressing, or tzatziki sauce mixed with a little lemon juice and olive oil.
- Boost the protein - Add drained and rinsed chickpeas, cooked shrimp, or leftover chopped chicken breast to turn this side dish into a meal.
- Instead of feta - Use crumbled goat cheese or shaved parmesan.
Nutrition
Calories: 143kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 499mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 162IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 0.5mg