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Easy Cucumber Tomato Feta Salad with Lemon Dressing

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A fresh, crisp cucumber tomato feta salad with a bright lemon dressing. This quick and easy side dish is perfect for summer cookouts, potlucks, or a light lunch.

Ingredients

Scale
  • 2 large English cucumbers (or 3 medium Persian cucumbers)
  • 1 pint (about 2 cups) cherry or grape tomatoes, halved
  • 8 ounces (about 1 cup) feta cheese, crumbled
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh dill, chopped
  • 1/4 cup Kalamata olives, halved (optional)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or maple syrup for vegan)
  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prep the cucumbers: Wash and dry cucumbers. If using English cucumbers, do not peel. Slice in half lengthwise, then cut into half-moons about 1/4-inch thick. If using garden cucumbers, peel, halve, scoop out seeds, then slice.
  2. Prep the tomatoes: Wash and dry tomatoes. Halve cherry or grape tomatoes. If using larger tomatoes, cut into bite-sized chunks.
  3. Prep the onion: Peel and thinly slice red onion. For a milder flavor, soak slices in ice water for 10 minutes, then drain and pat dry.
  4. Make the lemon dressing: In a small jar, combine olive oil, lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and pepper. Shake vigorously for 30 seconds until emulsified. Taste and adjust seasoning.
  5. Assemble the salad: In a large bowl, combine cucumbers, tomatoes, red onion, and fresh dill. Pour dressing over top and toss gently to coat.
  6. Add the feta: Crumble feta over the salad and gently fold in, leaving some larger crumbles.
  7. Let it rest (optional but recommended): Let salad sit at room temperature for 10-15 minutes before serving to allow flavors to meld.
  8. Final taste and serve: Give one more gentle toss, adjust seasoning if needed, and serve immediately or refrigerate for up to 2 hours.

Notes

For best results, use English or Persian cucumbers to avoid excess water. Let the feta come to room temperature before crumbling for a creamier texture. The salad is best served within 2 hours of dressing. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: cucumber tomato feta salad, lemon dressing, easy salad, summer salad, Greek salad, vegetarian, gluten-free

Find it online: https://prismtaste.com/easy-cucumber-tomato-feta-salad-with-lemon-dressing/