Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- Juice of 1 lemon
- 3 tablespoons extra-virgin olive oil
- Salt and black pepper to taste
Instructions
- Start by washing the cucumbers thoroughly. Peel them if desired, especially if they are waxed or bitter. Slice the cucumbers thinly using a sharp vegetable slicer. Place the sliced cucumbers in a large salad bowl.
- Finely chop the fresh dill and mint. Thinly slice the red onion. Add all these to the cucumbers in the bowl. Incorporating fresh herbs is key to achieving a flavorful and aromatic Greek salad.
- In a small bowl, whisk together the lemon juice, extra-virgin olive oil, salt, and black pepper. Pour this dressing over the cucumber mixture and toss gently to coat all ingredients evenly. This quick process results in a bright and tangy salad that is perfect for hot days.
- Sprinkle the crumbled feta cheese over the salad. For an extra pop of flavor, add sliced Kalamata olives or cherry tomatoes. Give everything one last gentle toss and serve immediately to enjoy the crunch and freshness at their peak.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 24 hours. Cucumbers tend to release water over time, which can make the salad soggy.
- Prepare the salad just before serving or only chop and dress right before eating for the best freshness.
- Feel free to add ingredients like Kalamata olives or cherry tomatoes for additional flavor and variety.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg