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Fresh Greek Cucumber Salad with Feta: Best Easy Recipe

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This fresh Greek cucumber salad with feta and red onion is a crisp, bright, and refreshing side dish that steals the show at any gathering. Ready in 15 minutes with simple ingredients, it’s the perfect summer salad.

Ingredients

Scale
  • 2 large English cucumbers (or 3 medium Persian cucumbers)
  • 1 medium red onion, thinly sliced
  • 6 ounces (170g) good quality feta cheese, crumbled or sliced
  • 1/3 cup (about 50g) Kalamata olives, pitted and halved (optional, but recommended)
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) red wine vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon dried oregano
  • Pinch of sugar (optional, to balance acidity)
  • Salt and black pepper, to taste

Instructions

  1. Prepare the Cucumbers (15 minutes resting time): Wash and dry your cucumbers. If using English cucumbers, you can leave the skin on. Slice them into half-moons, about 1/4-inch thick. Place the slices in a colander set over a bowl or in your sink. Sprinkle generously with salt (about 1 teaspoon) and toss to coat. Let them sit for 15 minutes. After 15 minutes, rinse the cucumber slices briefly with cold water to remove the excess salt, then pat them dry with a clean kitchen towel or paper towels.
  2. Prepare the Red Onion (optional, 10 minutes): While the cucumbers are resting, thinly slice your red onion. If you want to mellow the sharpness, place the slices in a small bowl and cover them with cold water. Let them soak for 10 minutes, then drain and pat dry.
  3. Make the Vinaigrette (2 minutes): In a small bowl or a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, a pinch of sugar (if using), and a pinch of salt and pepper. Whisk vigorously or shake the jar until the vinaigrette is well combined and slightly emulsified. Taste and adjust seasoning.
  4. Assemble the Salad (5 minutes): In a large mixing bowl, combine the dried cucumber slices, the drained red onion (if you soaked it), the Kalamata olives, and the chopped fresh parsley. Pour the vinaigrette over the top. Toss everything gently but thoroughly to coat.
  5. Add the Feta (2 minutes): Gently fold in the crumbled feta cheese, or if you prefer, arrange thick slices of feta on top of the salad for a more dramatic presentation. Sprinkle the dried oregano over everything. Give it one final gentle toss.
  6. Rest and Serve (5-10 minutes): Let the salad sit at room temperature for about 5-10 minutes before serving. This allows the flavors to meld together. Serve immediately.

Notes

Don’t skip salting the cucumbers—it prevents a watery salad. For best texture, serve within an hour of assembling. If prepping ahead, keep components separate and combine just before serving.

Nutrition

Keywords: Greek cucumber salad, cucumber feta salad, easy cucumber salad, summer salad, Greek salad, quick salad, healthy salad

Find it online: https://lunafeast.com/fresh-greek-cucumber-salad-with-feta-best-easy-recipe/