Cucumber Feta with Lemon Vinaigrette (Printable Version)
Crisp cucumbers, cherry tomatoes and crumbled feta brightened by a lemon Greek vinaigrette.
# Ingredient List:
→ 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:
01 - Place the sliced cucumbers, cherry tomatoes, red onion, and chopped parsley in a large salad bowl.
02 - Whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, dried oregano, minced garlic, salt, and black pepper in a small bowl or jar until fully emulsified.
03 - Pour the vinaigrette over the vegetables and toss gently to evenly coat all ingredients.
04 - Scatter the crumbled feta over the dressed vegetables and toss lightly to integrate.
05 - Serve immediately or refrigerate for 10 to 15 minutes to allow flavors to blend before serving.
# Expert Tips:
01 -
- This lemony vinaigrette tastes as bright and fresh as it smells: a casual little secret to impress at any barbecue.
- Ten minutes of prep is enough to deliver a dish with both crunch and creamy tang that always disappears fast at gatherings.
02 -
- If you toss the feta too hard, it disappears into the veggies, so always add it last and mix gently.
- Letting the salad sit for just a short chill melds the flavors, but any longer and the cucumbers start to lose their crunch.
03 -
- Chill your salad bowl before tossing everything together for a longer-lasting crunchy texture.
- Rub dried oregano between your palms for extra aroma—it’s a small move that unlocks so much flavor.