Fresh Crispy Cucumber Tomato Feta Salad Easy Lemon Herb Vinaigrette Recipe
A fresh, crunchy, and tangy salad featuring crisp cucumbers, juicy tomatoes, and salty feta, tossed in a bright lemon herb vinaigrette. Perfect for quick summer meals or last-minute guests.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Mediterranean
Ingredients
- 2 medium Persian or English cucumbers, thinly sliced
- 3 medium ripe tomatoes, chopped
- 4 oz (115g) crumbled feta cheese
- ¼ small red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped (optional)
- Juice of 1 medium lemon (about 3 tablespoons)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced
- Salt, to taste
- Fresh ground black pepper, to taste
Instructions
- Rinse cucumbers and tomatoes thoroughly. Thinly slice the cucumbers into half-moons or rounds about 1/8-inch thick. Chop the tomatoes into bite-sized pieces. Thinly slice the red onion. If a milder onion flavor is desired, soak the slices in cold water for 5 minutes, then drain well. Transfer all veggies to a large mixing bowl.
- Finely chop fresh parsley and oregano. Crumble the feta cheese if not pre-crumbled. Add both to the bowl with the veggies.
- In a small bowl or jar, combine freshly squeezed lemon juice (about 3 tablespoons), 3 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, and the minced garlic clove. Whisk or shake vigorously until the dressing is well emulsified. Season with salt and freshly ground black pepper to taste. Adjust flavor as needed.
- Pour the vinaigrette over the cucumber, tomato, feta, onion, and herbs. Use tongs or salad forks to gently toss everything until evenly coated, taking care not to mash the tomatoes.
- Optional: Let the salad sit at room temperature for 10 minutes before serving to allow flavors to meld.
Notes
Use Persian or English cucumbers for best texture and less bitterness. Thin slices are key for a light, fresh bite. Whisk or shake the vinaigrette well to emulsify. Toss gently to avoid breaking tomatoes. Salt in stages to enhance flavor and draw out moisture. The vinaigrette can be made up to 3 days ahead and stored in the fridge. Store leftovers in an airtight container for up to 2 days; stir gently before serving. For a vegan version, omit feta or use dairy-free cheese alternatives.
Nutrition
- Serving Size: 1 serving (about 1 c
- Calories: 140
- Sodium: 350
- Fat: 10
- Carbohydrates: 8
- Fiber: 2
- Protein: 5
Keywords: cucumber salad, tomato salad, feta salad, lemon herb vinaigrette, summer salad, quick salad, healthy salad, Mediterranean salad