Cucumber Feta Lemon Vinaigrette Salad (Printable)
Cucumbers, cherry tomatoes, red onion and crumbled feta tossed in a lemon Greek vinaigrette for a bright summer side.
# What You 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
# How to Make It:
01 - Place sliced cucumbers, cherry tomatoes, red onion, and chopped parsley in a large salad bowl.
02 - Blend olive oil, fresh lemon juice, Dijon mustard, dried oregano, minced garlic, salt, and black pepper in a small bowl or jar until emulsified.
03 - Drizzle vinaigrette over the vegetables and gently toss to evenly coat.
04 - Top with crumbled feta cheese and lightly toss again to combine.
05 - Serve immediately, or refrigerate for 10 to 15 minutes to enhance flavor integration.
# Expert Tips:
01 -
- The lemony vinaigrette has a way of making even tired cucumbers taste sparkling and new.
- It comes together in one bowl, which means more time to linger in the shade and less washing up.
02 -
- If you mix the feta in too soon or too vigorously, it dissolves and turns the salad muddy—I learned the hard way one rushed evening.
- Letting the red onion soak in ice water for a few minutes before slicing makes its bite gentler and the flavor cleaner.
03 -
- Cucumbers stay crunchiest if you leave some peel on and salt lightly before dressing.
- The garlic-mustard-lemon combo in the vinaigrette is the magic that makes this more than just another chopped salad.