Description
This Cucumber Feta Salad features crisp cucumbers, juicy cherry tomatoes, and tangy feta cheese, all tossed in a light olive oil and red wine vinegar dressing. It’s a refreshing side dish or light meal, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Wash the cucumbers thoroughly under cold water. Use a vegetable brush to remove any dirt or wax. Peel if desired, but leaving the skin on adds texture and nutrients.
- Slice the cucumbers in half lengthwise and scoop out the seeds with a spoon. Cut into bite-sized pieces.
- Rinse the cherry tomatoes and slice each in half.
- Slice the red onion as thinly as possible. If the flavor is too strong, soak the slices in cold water for 10 minutes.
- Chop the fresh parsley, removing any thick stems.
- In a small bowl, combine olive oil and red wine vinegar, starting with a 3:1 ratio. Adjust to taste.
- Add dried oregano to the dressing. If using fresh oregano, use three times the amount.
- Season the dressing with salt and pepper, starting with a pinch of each.
- Whisk the dressing until well combined and slightly emulsified.
- In a large mixing bowl, combine cucumbers, cherry tomatoes, red onion, and parsley.
- Sprinkle crumbled feta cheese over the salad.
- Drizzle half of the dressing over the salad and toss gently with two large spoons or salad tongs.
- Taste the salad and adjust seasoning as needed.
- Cover the bowl with plastic wrap or a lid and chill in the refrigerator for at least 30 minutes.
- Before serving, give the salad another gentle toss. Add more dressing if it looks dry.
- Serve in individual bowls or on a large platter, garnished with extra parsley or feta if desired.
- Enjoy as a side dish or light meal, perfect with grilled meats or fish.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
- The salad is best enjoyed fresh, but the flavors will meld beautifully after chilling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes