Cucumber Salad with Feta
Quick, easy, creamy and tangy, this Mediterranean-inspired Cucumber & Feta Salad is the perfect side dish! Serve it with chicken, fish, or anything grilled.
Ingredients
- 1 cucumbers or 1 english cucumber
- ¾ cup feta crumbled
- ½ cup sour cream
- ¼ cup red onion shaved thinly
- 2 tablespoons chives chopped
- 1 tablespoon dill chopped
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Instructions
- Slice the cucumbers thinly. A mandolin makes quick work of slicing the cucumbers, just watch your fingers!
- Slice the red onion super thin to ensure its sharpness does not overpower the other flavors.
- Mix the sour cream, crumbled feta, finely chopped dill, chives, lemon zest, and lemon juice in a large bowl. Stir until well combined.
- Add the sliced cucumbers and chopped red onion to the bowl with the dressing.
- Toss gently until the cucumbers and onion are evenly coated with the dressing.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to blend.
- Serve and enjoy!
Notes
Heather’s Tips
- Look for English or mini cucumbers, which have thin, edible skin and fewer seeds, which makes it easier to prep and eat.
- If you find the taste of raw onion too strong, soak the chopped onion in cold water for about 10 minutes before adding it to the salad, then drain it. This mellows its bite.
- Fresh herbs are key in this recipe. They add a pop of freshness that dried herbs simply cannot match.
- For a lighter version, substitute Greek yogurt for sour cream. It offers a similar tang with fewer calories.
Nutrition
Serving: 0.25cupCalories: 146kcalCarbohydrates: 6gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 42mgSodium: 332mgPotassium: 181mgFiber: 1gSugar: 3gVitamin A: 426IUVitamin C: 8mgCalcium: 184mgIron: 0.4mg
Tried this recipe?Let us know how it was!