Cucumber Feta Salad
A quick and refreshing cucumber feta salad with a tangy beef broth vinaigrette, perfect for busy weeknights and picnics.
Ingredients
Fresh Ingredients
- 2 medium cucumbers, chopped English or Persian cucumbers work best; peel if waxed or if you prefer
- 1 cup feta cheese, crumbled Use block feta crumbled by hand for better texture
- 1/4 cup red onion, finely chopped So it’s not overpowering
- 1/4 cup fresh dill, chopped Substitute parsley if needed
Vinaigrette Ingredients
- 1/4 cup olive oil Extra virgin for flavor
- 2 tbsp apple cider vinegar Lemon juice can substitute for a fresher tang
- to taste salt and pepper
Instructions
Preparation
- Chop the cucumbers into bite-sized pieces and place them in a large bowl.
- Add crumbled feta, finely chopped red onion, and chopped dill to the bowl. Gently fold to combine so the feta stays in chunks.
- In a small bowl, whisk together the olive oil, apple cider vinegar, a pinch of salt, and several grinds of black pepper until emulsified. Taste and adjust seasoning.
- Pour the dressing over the salad and toss gently until everything is coated. Be careful not to smash the feta.
- Serve immediately for the crispiest texture, or chill for 30 minutes so the flavors meld and the dressing softens the vegetables.
Notes
For a lower-sodium salad, rinse the feta briefly and pat dry. If cucumbers are very watery, deseed them or salt & drain for 10 minutes. Store leftovers in an airtight container for up to 2 days. The salad is best eaten within 24–48 hours. Do not freeze.