Fresh Cucumber Feta Salad with Herbs and Lemon (Print version)
A crisp 10-minute cucumber feta salad with fresh herbs, lemon, olive oil, and a salty-creamy finish.
# Ingredients:
For the salad
01 -
2 large English cucumbers, about 1 1/2 lb (680 g), sliced into half-moons
02 -
1/4 small red onion, very thinly sliced
03 -
5 oz (140 g) feta cheese, cubed or hand-crumbled
04 -
1/4 cup chopped fresh dill
05 -
2 tablespoons chopped fresh mint
06 -
2 tablespoons chopped fresh parsley
For the lemon dressing
07 -
3 tablespoons extra-virgin olive oil
08 -
2 tablespoons fresh lemon juice
09 -
1 teaspoon finely grated lemon zest
10 -
1 teaspoon honey
11 -
1/2 teaspoon kosher salt, plus more to taste
12 -
1/4 teaspoon freshly ground black pepper
# Instructions:
01 -
Wash and dry the cucumbers, then slice them into 1/4-inch half-moons. If they seem very watery, blot them dry with a clean towel.
02 -
Add the sliced red onion to a small bowl with the lemon juice and let it sit for 5 minutes while you prep the herbs.
03 -
Add olive oil, lemon zest, honey, salt, and pepper to the onion and lemon juice. Whisk until the dressing looks glossy.
04 -
Add cucumbers, feta, dill, mint, and parsley to a wide bowl. Pour the dressing over the top.
05 -
Toss gently until everything is lightly coated. Taste and adjust with more lemon, pepper, or a tiny pinch of salt. Serve right away.
# Good to know:
01 -
Best served within 1 hour of tossing.
02 -
For make-ahead prep, store cucumbers, herbs, feta, and dressing separately.
03 -
Use block feta in brine for the creamiest texture.