Cucumber & Feta Salad with Herb Vinaigrette
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Unrated
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Prep Time
10 mins
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Total Time
35 mins
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Course
Salad
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Cuisine
Mediterranean
Cucumber & Feta Salad with Herb Vinaigrette
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This simple and summery cucumber salad features a bold herb vinaigrette, briny feta cheese, spicy red onions, and pretty edible flowers to top it all off.
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Ingredients
- 4 medium cucumber cut into 1/4-inch thick slices and then cut into quarters
- 1 teaspoon kosher salt
- ¼ cup basil leaves fresh, packed
- ¼ cup parsley packed fresh leaves
- 1 tablespoon oregano fresh, packed
- 1 or 2 or 2 lemon verbena leaves optional
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ medium red onion finely chopped (about 1/2 cup chopped)
- 4 oz feta cheese crumbled
- black pepper to taste, freshly ground
- Edible Flowers for garnish
Instructions
- Place quartered cucumber slices in a large metal sieve set over top of another bowl to catch drainage. Sprinkle with salt and toss to coat. Let sit for 20 to 30 minutes, tossing once or twice. It should drain off a tablespoon or two of liquid during this time, which you can discard.
- Meanwhile, to prepare dressing, combine herbs, olive oil, and vinegar in a food processor or blender and pulse until finely chopped. Alternatively, in lieu of using a food processor, you can also just whisk together vinegar and olive oil for dressing portion, and toss finely chopped herbs into the salad.
- To assemble, place drained cucumber in a large bowl along with red onion and feta cheese. Drizzle over about half of the dressing, then toss to coat. Add more dressing to taste (any leftover dressing can be stored in a jar or airtight container for up to a week). Finish with a sprinkle of black pepper and edible flowers, if desired.
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