Cucumber and Feta Salad
Cool, crisp, refreshing and good for you, this quick salad features the wonderful mini cucumbers called Persians. You may also find them called Lebanese cucumbers at the market. For herbs, mint works perfectly, and you can add dill if you likes lots of fresh herbs. Feta is optional, skip for no dairy.
Servings: 4 to 6
Calories: 99kcal
Equipment
Ingredients
Cucumber Salad
- 2 English cucumbers or 4-6 mini's or Persian cucumbers
- 3 tablespoons finely chopped red onion or thinly sliced, or sub shallot
- 2-3 tablespoons finely chopped fresh dill or mint, or use both
- 2 -3 ounces crumbled feta cheese or goat cheese
- 2 teaspoons lemon zest
Lemon Vinaigrette (makes extra)
- 3 tablespoon lemon juice
- 3 tablespoons olive or avocado oil
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
Instructions
Slice the cucumbers
- Slice cucumbers lengthwise into quarters. Lay quarters flat and slice out the seedy centers. Cut quarters into small pieces on the diagonal or crosswise. Add to a medium bowl. Add red onion, herbs, and feta and lemon zest if using.
Make vinaigrette
- Whisk together the lemon juice, oil, salt, and pepper until smooth. Using 2 tablespoons of vinaigrette, dress the cucumber salad just before serving. Serve chilled. Use ore vinaigrette if preferred.
Notes
Red onion tip: if red onions are too strong for you, after chopping or slicing put them in a bowl of ice water for about 10 minutes, then drain and dry well before adding to the salad. It tempers the strength of red onions.
Nutrition
Calories: 99kcal | Carbohydrates: 5g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 229mg | Potassium: 158mg | Fiber: 1g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 0.5mg