Cucumber Feta Salad is a refreshing and vibrant dish that perfectly captures the essence of summer. This delightful salad combines crisp cucumbers with tangy feta cheese, creating a harmonious blend of flavors and textures that is simply irresistible. Originating from Mediterranean cuisine, this salad has become a staple in many households, celebrated for its lightness and nutritional benefits. I love how the cool crunch of the cucumbers contrasts beautifully with the creamy, salty feta, making each bite a delightful experience. Whether served as a side dish at a barbecue or as a light lunch on a warm day, Cucumber Feta Salad is not only easy to prepare but also a crowd-pleaser that everyone will adore.

Ingredients:

2 large cucumbers
1 cup feta cheese, crumbled
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste

Preparing the Vegetables

1. Start by washing the cucumbers thoroughly under cold water. I like to use a vegetable brush to remove any dirt or wax on the skin. If you prefer a milder flavor, you can peel the cucumbers, but I usually leave the skin on for added texture and nutrients. 2. Once the cucumbers are clean, slice them in half lengthwise. Then, using a spoon, scoop out the seeds from the center. This step helps to prevent the salad from becoming too watery. After removing the seeds, cut the cucumbers into bite-sized pieces. 3. Next, take the cherry tomatoes and rinse them under cold water. Slice each tomato in half, which will add a burst of color and sweetness to the salad. 4. For the red onion, I recommend slicing it as thinly as possible. This will ensure that the onion flavor is present without being overpowering. If you find raw onion too strong, you can soak the slices in cold water for about 10 minutes to mellow the flavor. 5. Finally, chop the fresh parsley. I love using fresh herbs in my salads as they add a vibrant flavor and freshness. Make sure to remove any thick stems and just use the leaves.

Making the Dressing

6. In a small bowl, combine the olive oil and red wine vinegar. I usually start with a 3:1 ratio of oil to vinegar, but feel free to adjust according to your taste preferences. 7. Add the dried oregano to the bowl. This herb complements the flavors of the salad beautifully. If you have fresh oregano on hand, you can use that instead, but you’ll need to use about three times the amount since fresh herbs are less concentrated. 8. Season the dressing with salt and pepper. I like to start with a pinch of each and then taste it. You can always add more, but it’s hard to take it out once it’s in! 9. Whisk the dressing together until it’s well combined. You want to ensure that the oil and vinegar emulsify slightly, creating a cohesive dressing that will coat the salad nicely.

Assembling the Salad

10. In a large mixing bowl, combine the chopped cucumbers, halved cherry tomatoes, sliced red onion, and chopped parsley. I like to use a large bowl to give myself plenty of room to toss the ingredients without making a mess. 11. Next, sprinkle the crumbled feta cheese over the top of the salad. Feta adds a creamy, tangy element that pairs perfectly with the crisp vegetables. 12. Drizzle the dressing over the salad. I usually start with about half of the dressing and then add more as needed. It’s easier to add more than to take away if you accidentally overdo it! 13. Gently toss the salad using two large spoons or salad tongs. Be careful not to break up the feta too much; you want to keep those lovely chunks intact. 14. After tossing, taste the salad. This is the moment to adjust the seasoning. If it needs more salt, pepper, or even a splash more vinegar, now is the time to add it.

Chilling and Serving

15. Once the salad is well mixed and seasoned to your liking, cover the bowl with plastic wrap or a lid. I like to let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully. 16. When you’re ready to serve, give the salad another gentle toss. If it looks a bit dry, you can add a little more dressing to freshen it up. 17. Serve the salad in individual bowls or on a large platter. I love to garnish it with a few extra sprigs of parsley or a sprinkle of additional feta for presentation. 18. Enjoy your refreshing cucumber feta salad as a side dish or a light meal. It pairs wonderfully with grilled meats, fish, or even as a standalone dish on a warm day.

Storage Tips

19. If you have leftovers, store them in an airtight container in the refrigerator. The salad is best enjoyed within 2-3 days. However, keep in mind that

Conclusion:

In summary, this Cucumber Feta Salad is a must-try for anyone looking to add a refreshing and flavorful dish to their meal repertoire. The crispness of the cucumbers combined with the creamy, tangy feta creates a delightful contrast that is both satisfying and invigorating. Not only is it incredibly easy to prepare, but it also makes for a perfect side dish for summer barbecues, picnics, or even as a light lunch on its own. For those looking to mix things up, consider adding some cherry tomatoes for a pop of color and sweetness, or toss in some olives for an extra briny kick. You could also experiment with different herbs, such as dill or mint, to give the salad a unique twist that suits your taste. I encourage you to give this Cucumber Feta Salad a try and make it your own! Once you’ve whipped it up, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your creation. Let’s celebrate the joy of cooking together! Print