Ingredients
Scale
- 4 large fresh cucumbers, thinly sliced
- 1 cup crumbled feta cheese
- 1/4 red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- Juice of 1 large lemon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Using a food processor or mandoline, thinly slice the cucumbers evenly. Place aside in a large mixing bowl.
- In a small bowl, whisk together the lemon juice, olive oil, dried oregano, salt, and black pepper until well combined.
- Pour the dressing over the sliced cucumbers, then gently toss to coat all pieces evenly. Add the crumbled feta cheese, red onion, and dill, mixing carefully to distribute all ingredients evenly.
- Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled as a refreshing summer side or light main dish.
Notes
- For extra flavor, consider adding kalamata olives, cherry tomatoes, or bell peppers.
- Drain excess water from cucumbers before serving if necessary to prevent sogginess.
- This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Summer Recipes
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal Kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg