Best Greek Cucumber Salad with Feta
Ingredients:
2 large cucumbers (English or Persian), thinly sliced or halved into half-moons
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
½ cup Kalamata olives, pitted and halved
¾ cup feta cheese, crumbled (block feta is best)
2 tbsp fresh dill, chopped (optional but recommended)
For the Dressing:
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar (or fresh lemon juice)
1 small garlic clove, finely minced
½ tsp dried oregan
Salt and pepper to taste
Instructions:
Prep the veggies: Slice cucumbers, tomatoes, onion, and olives. Add them to a lrge bowl.
Make the dressing: In a small bowl or jar, whisk together olive oil, vinegar, garlic, oregano, salt, and pepper.
Toss the salad: Pour the dressing over the salad and gently toss to combine.
Add feta & herbs: Crumble the feta over the top and sprinkle with fresh dill.
Chill (optional): Let it sit in the fridge for 15–30 minutes to let the flavors meld.
Tips:
Block feta has better texture and flavor than pre-crumbled.
If using regular cucumbers, peel and deseed them first.
Add a squeeze of lemon juice right before serving for extra zing