Cucumber Feta Salad
User Reviews
5
Cucumber Feta Salad
Description
This salad features English cucumbers sliced into half-moon shapes, providing a crisp base with thin skins and minimal seeds. The dressing blends olive oil, red wine vinegar, a touch of maple syrup for sweetness, dried oregano, salt, and freshly ground black pepper, creating a bright, slightly sweet vinaigrette. Fresh dill and chopped green onion add fragrant herbaceous layers, complemented by salty, creamy crumbled feta cheese.
After tossing the ingredients, allowing the salad to chill from 15 to 30 minutes lets the flavors meld and the cucumbers soften slightly without losing crunch. Additional feta and herbs can be sprinkled on top just before serving for a fresh appearance and intensified flavor.
Using English cucumbers avoids the need for peeling, making preparation quicker. The balance of tangy vinegar, sweet maple syrup, and salty feta ensures a well-rounded taste, ideal alongside grilled dishes or as a light, refreshing salad on warm days.
This salad can be made ahead, with a quick toss before serving to redistribute dressing. Substitutions for the vinegar or sweetener are possible, offering flexibility based on pantry contents.
Ingredients
- 2 cucumber English
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon maple syrup
- 1/4 teaspoon oregano dried
- 1/2 teaspoon kosher salt or to taste
- 6 ounces feta cheese plus more for topping
- 2 tablespoons dill chopped, fresh
- 2 tablespoons green onion chopped
- black pepper fresh ground
Instructions
- Wash, dry, and thinly slice the cucumbers into half circles.
- In a large bowl, combine the cucumbers with the rest of the ingredients. Gently toss to combine.
- Eat immediately or refrigerate for 15 minutes for the flavors to set.
- Garnish with more crumbled feta and herbs on top before serving.
Notes
- Chill salad 15-30 minutes before serving for better flavor absorption.
- Use English cucumbers for thin skin and fewer seeds, no peeling needed.
- Freshly chop dill and herbs just before mixing for stronger aroma.
- Taste before adding extra salt; feta provides significant saltiness.
- Maple syrup can be substituted with honey, agave, or simple syrup.
- If out of red wine vinegar, balsamic, apple cider, or rice vinegar work as alternatives.
- Make the salad hours ahead for convenience; toss again before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 38mg | 13% |
| Sodium | 780mg | 33% |
| Potassium | 265mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 241mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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