Description
Refreshing Cucumber Feta Salad with red onion, Kalamata olives, dill, and mint in a tangy olive oil and red wine vinegar dressing. Great as a side or light lunch!
Ingredients
Scale
- 2 large English cucumbers, thinly sliced
- 1 red onion, thinly sliced
- 8 ounces feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Thinly slice the cucumbers and red onion. If using regular cucumbers, peel and remove the seeds first. If red onion is too strong, soak in cold water for 10 minutes, then drain. Place cucumbers and red onion in a large bowl and gently toss.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk until emulsified and smooth.
- Pour the dressing over the cucumber and red onion mixture. Gently toss to coat. Add the crumbled feta cheese, Kalamata olives, chopped dill, and chopped mint. Gently toss all ingredients together, being careful not to overmix the feta.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, gently toss again. Taste and adjust seasoning if needed. Serve chilled.
Notes
- For a milder red onion flavor, soak the slices in cold water for 10 minutes before adding to the salad.
- Use good quality extra virgin olive oil for the best flavor.
- Be careful not to over-salt, as the feta cheese is already salty.
- Chilling the salad allows the flavors to meld together.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Drain any excess liquid before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes