Crisp Cucumber Feta Salad
Easy Crisp Cucumber Feta Salad with thin cucumber slices, crumbled feta, kalamata olives, fresh dill and mint, and a bright lemon herb vinaigrette — ready in 10 minutes.
Equipment
- large mixing bowl
- Small bowl for dressing
- whisk
- Sharp knife or mandoline
Ingredients
Salad
- 2 English cucumbers, thinly sliced salted and patted dry
- 0.25 red onion, thinly sliced soaked in cold water if desired
- 0.25 cup kalamata olives, halved
- 0.5 cup feta cheese, crumbled from a block in brine
- 2 tbsp fresh dill, finely chopped plus extra for garnish
- fresh mint leaves for garnish
Herb Vinaigrette
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 small garlic clove, minced
- 1 tsp Dijon mustard
- salt and black pepper to taste
Instructions
- Thinly slice the English cucumbers into rounds about ⅛ inch thick. Sprinkle lightly with salt and let sit for 5 minutes. Pat completely dry with paper towels.
- Thinly slice the red onion. Soak in cold water for 5 to 10 minutes if desired, then drain and pat dry.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, fresh dill, salt, and pepper until combined.
- In a large bowl, combine the dried cucumber slices, red onion, and halved kalamata olives.
- Pour the herb vinaigrette over the salad and toss gently to coat.
- Add the crumbled feta and toss gently one more time.
- Taste and adjust with more lemon juice, salt, or a pinch of dried oregano as needed.
- Garnish with extra fresh dill and mint leaves. Serve immediately or refrigerate for up to 30 minutes before serving.
Notes
Salt and dry cucumbers before tossing to prevent a watery salad. Soak red onion in cold water to mellow the sharpness. Add feta last and toss gently to keep the crumbles intact. Make the vinaigrette at least 10 minutes ahead for the best flavor. Dress just before serving.