Cucumber Feta Salad
This cucumber feta salad is crisp and cool, with a bright lemon dill dressing. Crumbled feta makes it fresh, simple, and perfect for summer side dishes.
Servings: 4 servings
Equipment
Ingredients
- 2 english cucumbers
- ⅓ cup feta cheese finely crumbled
Dressing
- ¼ cup olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill
- salt and pepper to taste
Instructions
- Wash and run a vegetable peeler down the length of a cucumber, creating long strips. Stop when you reach the seeds.
- Combine the dressing ingredients and gently toss with the cucumber ribbons.
- Allow to sit for 15 minutes. Top with crumbled feta just before serving.
Notes
- Place cucumber ribbons on paper towels while mixing the dressing to help soak up excess moisture and keep the salad fresh longer.
- Add the feta just before serving—its saltiness can cause the cucumbers to release water.
Nutrition
Calories: 176kcal | Carbohydrates: 6g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 146mg | Potassium: 233mg | Fiber: 1g | Sugar: 3g | Vitamin A: 218IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 1mg