Ingredients needed
Cucumber. I used English cucumbers but Persian cucumbers for this cucumber salad or mini cucumbers can also be used. This salad is also delicious with red onion and cubes of watermelon. Feta cheese. I always use a block of feta cheese in brine as the flavor is far superior pre-crumbled feta and it lasts much longer in the fridge. Fresh herbs: Chives, basil and fresh dill are all delicious with cucumber. Fresh oregano, mint and parsley works too. Extra-virgin olive oil. Fresh lemon juice. Lime juice or red wine vinegar can be substituted. Salt and black pepper.
How to make cucumber feta salad
When I want to make this salad in less than 5 minutes, I don’t bother with peeling the cucumber or removing the seeds. However, if you want to prepare the salad in advance, removing the seeds is a good idea. Chop the cucumber and place in a large bowl. Slice the feta cheese into cubes and add to the cucumber. Finely chop the chives and dill and tear the fresh basil leaves then add the herbs to the bowl. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper then pour over the salad. Toss to combine and serve.
Can I make this ahead?
The salad can be made up to a day in advance as long as you keep the dressing separate. As mentioned above, I would also remove the seeds to prevent the cucumber from going soggy. Any leftovers can be kept in an airtight container in the refrigerator for a day or two.
Easy salad recipes
