Cucumber Feta Salad

Crunchy cucumber, sweet cherry tomatoes, and salty feta are paired with a tangy vinaigrette for an easy and refreshing summer salad.

Prep Time 15

Cook Time 0

Total Time 15

Servings

In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, lemon zest, salt, and black pepper until well combined and slightly emulsified.
¼ cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, ½ teaspoon lemon zest, ½ teaspoon fine sea salt, ¼ teaspoon black pepper
In a large mixing bowl, combine the diced cucumber, halved tomatoes, sliced red onion, and chopped parsley.
1 English cucumber, 1 pint grape or cherry tomatoes, ½ red onion, ⅓ cup fresh parsley

To reduce the bite from the red onion, soak the slices in ice water for about 15 minutes, then drain well before adding them to the salad.

Pour the vinaigrette over the vegetables and toss gently until everything is evenly coated.
Add the crumbled feta cheese and gently fold it in to avoid breaking it down too much.
8 ounces feta cheese
Taste and adjust seasoning if needed. Serve immediately or chill briefly before serving.

Prep the vegetables and dressing separately and store in separate airtight containers in the fridge for up to 1 day. Stir the salad together and add the feta just before serving.

Leftovers will keep in an airtight container in the refrigerator for up to 2 days. Stir before serving.