Ingredients
Equipment
Method
- Wash the English cucumbers thoroughly. Trim off the ends and then slice them thinly. You can use a sharp knife or a mandoline for uniform slices. If your cucumbers have large seeds, you can scoop them out before slicing, though English cucumbers typically have small, edible seeds.2 large English cucumbers
- In a large mixing bowl, add the sliced cucumbers. Add the crumbled feta cheese, halved Kalamata olives, and thinly sliced red onion to the bowl.2 large English cucumbers, 1 cup crumbled feta cheese, 1/2 cup Kalamata olives, 1/4 cup red onion
- Gently stir in the freshly chopped dill and mint. These herbs are crucial for the salad's bright and refreshing flavor profile.1/4 cup fresh dill, 1/4 cup fresh mint
- In a small separate bowl, whisk together the extra virgin olive oil, fresh lemon juice, and dried oregano. This simple vinaigrette will coat the salad beautifully.2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon dried oregano
- Pour the prepared dressing over the ingredients in the large mixing bowl. Season generously with salt and freshly ground black pepper. Remember that feta cheese is quite salty, so taste before adding too much salt.to taste salt, to taste freshly ground black pepper
- Using a spoon or salad tongs, gently toss all the ingredients together until they are well combined and coated with the dressing. Be careful not to over-mix, as this can bruise the cucumbers.
- For the best flavor, cover the bowl and refrigerate the Cucumber Feta Salad for at least 15-30 minutes before serving. This allows the flavors to meld together and the cucumbers to chill nicely.
- Serve the chilled Cucumber Feta Salad as a side dish or a light main course.
Notes
Leftover salad should be stored in an airtight container in the refrigerator and is best consumed within 2-3 days. Not recommended for freezing.
