Cucumber Feta Lemon Greek Vinaigrette (Printable)
Crisp cucumbers, cherry tomatoes and crumbled feta dressed in a lemon-Greek vinaigrette—ready in 15 minutes.
# What You Need:
→ Vegetables
01 - 2 large cucumbers, sliced
02 - 1 cup cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1/4 cup fresh parsley, chopped
→ Cheese
05 - 3/4 cup feta cheese, crumbled
→ Lemon Greek Vinaigrette
06 - 1/4 cup extra-virgin olive oil
07 - 3 tablespoons fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon dried oregano
10 - 1 clove garlic, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
# Steps:
01 - In a large salad bowl, mix the sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, and chopped fresh parsley together.
02 - Whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, dried oregano, minced garlic, salt, and black pepper in a small bowl or jar until emulsified.
03 - Pour the prepared vinaigrette over the vegetable mixture and toss gently to coat all ingredients evenly.
04 - Sprinkle the crumbled feta cheese over the top of the salad and toss lightly to distribute.
05 - Serve immediately, or refrigerate for 10 to 15 minutes to allow the flavors to develop before serving.
# Expert Advice:
01 -
- The zingy lemon dressing is so addictive you’ll want to drizzle it on everything.
- It’s my go-to when I want something vibrant and fuss-free that everyone actually wants to eat.
02 -
- Adding all the feta at once and stirring too vigorously taught me it turns mushy fast—so go gently.
- The power of really fresh lemon juice changed the whole salad’s flavor, making it sing with brightness.
03 -
- If your onion is especially sharp, soak the slices in cold water for ten minutes to mellow the flavor.
- Only use as much dressing as needed—you can always drizzle a bit more at the table.