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Herbed Cucumber and Feta Salad

A refreshing and vibrant salad made with cucumbers, feta cheese, and a medley of herbs, perfect for a light meal or a side dish.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups Cucumber Cold, crunchiness that serves as the salad's base.
  • 1/2 cup Chopped red onion Adds a little bite and sweetness.
Dressing
  • 2 tablespoons Extra virgin olive oil Healthy fat that enhances flavor.
  • 2 tablespoons Fresh lemon juice Brightens the dish and adds acidity.
Herbs and Seasoning
  • 1/2 cup Chopped fresh mint Infuses freshness and a cooling touch.
  • 1/2 cup Chopped fresh dill Provides an aromatic, vibrant flavor.
  • 1 teaspoon Kosher salt Enhances all the flavors in the dish.
  • 1/2 teaspoon Freshly ground black pepper Adds subtle heat and depth.
Topping
  • 6 ounces Feta cheese, crumbled Rich, tangy cheese for a creamy finish.

Method
 

Preparation
  1. Wash and peel the cucumbers if desired. Halve them and slice into rounds. Set aside in a large mixing bowl.
  2. Chop the red onion finely and add it to the bowl with the cucumbers.
Mixing
  1. In a small bowl, whisk together the olive oil and lemon juice. Drizzle this mixture over the cucumber and onion.
  2. Toss the cucumbers and onions gently with the dressing to ensure they are well coated.
  3. Add the chopped mint and dill, then toss again to incorporate.
  4. Sprinkle in kosher salt and black pepper, adjusting seasoning to your taste.
  5. Crumble the feta cheese over the top of the salad.
Chilling
  1. Place the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

For extra texture, consider adding nuts or seeds. Best served chilled, pairs well with grilled chicken or fish. Store leftovers in an airtight container and consume within 2-3 days for optimal freshness.