Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- For the lemon vinaigrette:
- 1/4 cup extra virgin olive oil
- Juice of 1 large lemon
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- Begin by washing and thinly slicing the cucumbers. Use a vegetable slicer or a Fullstar Ultimate Veggie Prep Master for uniform slices. Thinly slice the red onion and chop fresh dill.
- In a small bowl or jar, whisk together the olive oil, lemon juice, honey, and minced garlic until well combined. Season with salt and black pepper.
- Place the sliced cucumbers, red onions, and feta cheese in a large salad bowl. Drizzle with the lemon vinaigrette and toss gently to coat all ingredients evenly. Garnish with chopped dill.
- Refrigerate the salad for 15-30 minutes to allow flavors to meld. Serve chilled as a side dish or light main course.
Notes
- For added flavor, sprinkle a little extra dill or freshly ground black pepper before serving.
- Replace feta with goat cheese or vegan cheese for dairy-free or vegan versions.
- Add cherry tomatoes or black olives for extra color and taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 150 kcal Kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg