Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 cup crumbled feta cheese
- 1/4 cup fresh dill, chopped
- 1/4 cup red onion, thinly sliced
- Juice of 1 large lemon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey or maple syrup (optional for added sweetness)
- Salt and freshly ground black pepper to taste
Instructions
- Start by washing the cucumbers thoroughly. Slice the cucumbers thinly using a Fullstar Ultimate Veggie Prep Master for quick and even slices. Place the cucumber slices in a large mixing bowl.
- Add the crumbled feta cheese and finely chopped fresh dill to the cucumbers. Slice the red onion thinly and incorporate into the bowl, giving your salad a delicious flavor and texture contrast.
- In a small bowl, whisk together the lemon juice, olive oil, honey (if using), salt, and freshly ground black pepper. Drizzle the vinaigrette over the salad ingredients and gently toss to coat everything evenly.
- Refrigerate the salad for about 15-20 minutes before serving to enhance its flavor. Serve as a light main or side dish, perfect for summer gatherings or quick nutritious meals.
Notes
- This cucumber feta salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. Drain excess water from cucumbers before serving again to keep it crisp.
- For added texture and flavor, sprinkle toasted pine nuts or walnuts on top before serving.
- Adjust the amount of honey or maple syrup based on your preferred sweetness level.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean, American
- Diet: Low-Carb, Gluten-Free, Vegetarian, Keto
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 180 kcal Kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 25 mg