Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 1/4 cup chopped fresh dill
- 1/4 cup crumbled feta cheese
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey or agave syrup (optional)
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional)
Instructions
- Wash and thinly slice the cucumbers and red onion. Place them in a large mixing bowl.
- In a small bowl, whisk together the olive oil, lemon juice, honey (if using), salt, and pepper to create the dressing.
- Pour the dressing over the sliced vegetables and toss gently to coat evenly.
- Add chopped dill and crumbled feta cheese, then give the salad a light toss.
- Refrigerate for at least 20 minutes to allow flavors to meld and serve chilled, garnished with additional dill and feta if desired.
Notes
- For a more uniform appearance, use a mandoline slicer to get even slices.
- Drain excess liquid before storing leftovers to keep the salad fresh.
- This salad pairs beautifully with grilled meats, seafood, or Mediterranean dishes.
- Prep Time: 10 minutes
- Cook Time: none
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 120 kcal Kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg
