Cucumber Feta Salad with Lemon Vinaigrette

Cucumber Feta Salad with Lemon Vinaigrette brings back memories of my first summer hosting a small backyard dinner because I wanted something light flavorful and refreshing to balance out the grilled meats and heavier dishes. I had cucumbers and cherry tomatoes from the farmers’ market that morning and I thought why not mix them with some creamy feta and a zesty lemon dressing?

That spontaneous idea turned into one of my most requested dishes and I’ve kept making it ever since. The way the lemon vinaigrette brightens every bite and the feta crumbles melt into the juicy vegetables just makes it feel like sunshine in a bowl. It’s one of those salads that’s both effortless and unforgettable.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Cucumbers – Add a crisp refreshing texture to the salad.
• Cherry tomatoes – Provide a juicy sweet bite that balances the tangy dressing.
• Red onion – Offers a mild sharpness and a bit of crunch.
• Feta cheese – Adds creamy saltiness that enhances every flavor.
• Fresh parsley – Brings freshness and color to each bite.
• Olive oil – Acts as the smooth base for the vinaigrette.
• Fresh lemon juice – Brings brightness and tang to the dressing.
• Dijon mustard – Adds depth and helps emulsify the vinaigrette.
• Salt – Enhances all the fresh flavors.
• Black pepper – Adds just the right amount of bite.
• Tools You’ll Need
• Sharp knife – For slicing cucumbers and halving cherry tomatoes.
• Cutting board – Keeps your prep space organized and safe.
• Mixing bowl – Large enough to comfortably toss all the ingredients.
• Small whisk or fork – Helps mix the vinaigrette thoroughly.
• Measuring spoons – For accuracy with your vinaigrette ingredients.
• Serving dish or bowl – Great for presentation and easy serving.

Instructions

Step 1:

I begin by rinsing the cucumbers cherry tomatoes and parsley under cold water.

Step 2:

Then I slice the cucumbers into thin rounds and cut the cherry tomatoes in half before placing them into a large bowl.

Step 3:

I thinly slice the red onion and add it to the mix then I crumble the feta over the top.

Step 4:

To make the vinaigrette I whisk together olive oil fresh lemon juice a touch of Dijon mustard salt and black pepper until well blended.

Step 5:

I pour the dressing over the salad ingredients and toss everything gently so the feta stays a bit chunky and the veggies are evenly coated.

Step 6:

I like to finish by sprinkling freshly chopped parsley over the top for a final burst of color and herbiness.

Tips

If you like a stronger lemon flavor I sometimes zest a bit of lemon right into the dressing. When I want more crunch I throw in some sliced radishes or a handful of toasted seeds. And if you’re short on time the dressing can be made a day ahead and kept chilled!

Ways to Serve

This salad is perfect next to grilled salmon roasted chicken or a quinoa pilaf. I also enjoy it wrapped in a pita or served over greens for a heartier meal. It’s versatile and fresh enough for picnics or potlucks too!

Frequently Asked Questions

Can I make cucumber feta salad with lemon vinaigrette ahead of time?

Yes but for best texture I recommend dressing it just before serving. You can prep the veggies and vinaigrette a few hours in advance and store them separately.

Can I use bottled lemon juice for the vinaigrette?

Fresh lemon juice is best for flavor but bottled can work in a pinch if that’s all you have.

What type of feta should I use in cucumber feta salad with lemon vinaigrette?

I prefer using block feta and crumbling it myself for a creamier texture but pre-crumbled feta works too!

See You in the Kitchen

I really hope you’ll try this cucumber feta salad with lemon vinaigrette because it’s refreshing easy and full of flavor. Let me know how it turns out for you and if you make any fun tweaks. This one’s a keeper for sure and I can’t wait to hear what you think.

Happy Cooking!

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