Description
A refreshing and easy-to-make Cucumber and Feta Salad featuring thinly sliced cucumbers and red onion tossed in a creamy Greek yogurt dressing with dill, olive oil, and a hint of honey. Perfect for a light side dish or quick snack.
Ingredients
Vegetables
- 2 large cucumbers
- ¼ red onion
Dressing
- ½ cup Greek yogurt (2% fat)
- 2 Tbsp fresh dill, finely chopped
- 1 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 2 tsp honey
- ½ lemon, juiced
- ¼ tsp garlic powder
- ¼ tsp sea salt
- ⅛ tsp black pepper
Toppings
- ⅓ cup crumbled feta cheese (optional)
Instructions
- Slice the Cucumbers: Wash and dry the cucumbers thoroughly. Using a sharp knife or a mandolin, slice them into very thin rounds to ensure a crisp texture and easy mixing.
- Slice the Red Onion: Thinly slice the red onion into strips and add these to a large mixing bowl along with the cucumber slices. Set aside while preparing the dressing.
- Prepare the Dressing: In a separate bowl or jar, combine Greek yogurt, finely chopped dill, olive oil, red wine vinegar, honey, freshly squeezed lemon juice, garlic powder, sea salt, and black pepper. Stir or shake well until all ingredients are fully incorporated.
- Toss the Salad: Pour the prepared dressing over the cucumber and red onion slices in the mixing bowl. Toss everything together gently but thoroughly until the vegetables are well coated with the creamy dressing.
- Add Feta Cheese: If using, sprinkle the crumbled feta cheese on top and gently toss once more to combine without breaking up the cheese too much.
- Chill and Serve: Transfer the salad to the refrigerator and let it chill for at least 5 minutes. This helps the flavors meld together and the salad to cool, making it more refreshing when served.
Notes
- For extra crunch, you can peel the cucumbers before slicing if desired.
- The dressing can be adjusted to taste by adding more honey for sweetness or more lemon juice for tanginess.
- Feta cheese is optional; omit it to make the salad vegetarian-friendly.
- Use fresh dill for the best flavor; dried dill can be substituted but reduce the quantity as it is more potent.
- This salad is best served fresh but can be stored in the fridge for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
