Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Optional: kalamata olives for extra flavor
Instructions
- Slice the cucumbers thinly using a sharp knife or mandoline and place them in a large mixing bowl.
- Add the sliced red onions, crumbled feta cheese, and chopped dill to the cucumbers.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.
- Pour the dressing over the salad ingredients and gently toss to combine and coat evenly.
- Transfer to a serving dish and garnish with additional dill or feta if desired. Optionally, top with kalamata olives for enhanced flavor.
- Serve immediately or refrigerate for about 30 minutes to allow flavors to meld. Enjoy fresh!
Notes
- For the best presentation, use a mandoline slicer for uniform cucumber slices.
- This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Add extra lemon juice or olive oil before serving if needed to refresh the flavors.
- Vegan or dairy-free options include using plant-based feta alternatives or goat cheese.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 120 kcal Kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg