Mediterranean Cucumber Salad (Print Version)
Crisp cucumbers, tomatoes, olives, and feta in zesty lemon-oregano dressing. Ready in 15 minutes.
# Recipe Ingredients:
→ Vegetables
01 - 2 large cucumbers, sliced
02 - 1 cup cherry tomatoes, halved
03 - 1/4 red onion, thinly sliced
04 - 1/2 cup Kalamata olives, pitted and halved
05 - 1/2 red bell pepper, diced
→ Dairy
06 - 1/2 cup feta cheese, crumbled
→ Fresh Herbs
07 - 1/4 cup fresh parsley, chopped
08 - 1 tablespoon fresh dill, chopped
→ Dressing
09 - 3 tablespoons extra virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 garlic clove, minced
12 - 1 teaspoon dried oregano
13 - Salt and freshly ground black pepper to taste
# Directions:
01 - Combine sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives, and diced red bell pepper in a large salad bowl.
02 - Sprinkle crumbled feta cheese, chopped fresh parsley, and fresh dill over the vegetable mixture.
03 - Whisk together extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl until emulsified.
04 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Adjust seasoning with additional salt and pepper if needed. Serve immediately or refrigerate for 10 to 15 minutes to allow flavors to meld together.
# Expert Advice:
01 -
- The briny olives and bright lemon wake up your palate like nothing else
- It actually tastes better after sitting for twenty minutes so you can make it ahead
- The feta turns creamy and soft while still holding its shape beautifully
02 -
- Cucumbers release water as they sit so dont dress this more than an hour before serving
- Room temperature vegetables absorb the dressing much better than cold ones from the fridge
03 -
- Salt your sliced cucumbers for twenty minutes then pat them dry for the crispest results
- Let the dressed salad rest at room temperature before serving for maximum flavor absorption