Cucumber Feta Salad with Lemon-Balsamic Dressing

Cucumber feta salad is built around crunch rather than a heavy dressing. Cucumber rounds, sweet pepper and a little red onion give the feta plenty of fresh contrast. Lemon brightens the oil, and a small measure of balsamic vinegar adds a darker, rounded note without overwhelming the vegetables. Use firm cucumbers and dry them after washing. The cheese supplies salt of its own, so season the dressing lightly and taste the finished bowl.

Recipe at a glance

Yield: 4 side servings. Prep: 15 minutes. Cook: 0 minutes. Total: 15 minutes, including 0 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

Knife, cutting board, small whisk and wide salad bowl

Ingredients and directions

Doneness checks

Helpful tips

• Slice cucumbers evenly.
• Remove wet seeds from very seedy cucumbers.
• Use a small amount of onion.
• Dress immediately before serving.

Troubleshooting

• Prepare the dressing and pepper ahead, but slice cucumber and assemble close to serving.
• Slice cucumbers evenly.

Serving ideas

• Pair with grilled chicken.
• Serve with warm pita.
• Add beside lentil patties.
• Offer with roast fish.

Substitutions

Use a yellow pepper instead of red. White balsamic vinegar gives a paler dressing with similar sweetness.

Variation

Add 8 halved olives, then reduce the added salt.

Make ahead

Slice peppers and whisk dressing a day ahead; keep chilled and add cucumber and feta shortly before serving.

Storage and reheating

Refrigerate leftovers in a covered container for up to 1 day. The cucumbers soften as they sit; freezing is unsuitable.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Can I prepare this salad the night before?

Prepare the dressing and pepper ahead, but slice cucumber and assemble close to serving.

Why does the salad taste salty?

Feta varies in saltiness. Start with the measured small amount of salt and taste after adding cheese.

Tips

• Slice cucumbers evenly.
• Remove wet seeds from very seedy cucumbers.
• Use a small amount of onion.
• Dress immediately before serving.

Troubleshooting

• Prepare the dressing and pepper ahead, but slice cucumber and assemble close to serving.
• Slice cucumbers evenly.

Substitutions

• Use a yellow pepper instead of red. White balsamic vinegar gives a paler dressing with similar sweetness.

Variations

• Add 8 halved olives, then reduce the added salt.

Serving suggestions

• Pair with grilled chicken.
• Serve with warm pita.
• Add beside lentil patties.
• Offer with roast fish.

Make ahead

Slice peppers and whisk dressing a day ahead; keep chilled and add cucumber and feta shortly before serving.

Storage

Refrigerate leftovers in a covered container for up to 1 day. The cucumbers soften as they sit; freezing is unsuitable.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).