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IG2506Mediterranean Cucumber Salad
Recipe video above. One of my favourite Cucumber Salads. It's so refreshing, loaded with Mediterranean flavours - garlicky lemon dressing, fresh dill and mint, salty crumbled feta. Plus swap out options - I don't always have fresh herbs! Serve as a side or stuff into gyros. It's good enough for company and quick enough for dinner tonight! And I love how leftovers turn into semi-pickled cucumbers. :)
Full recipe · IG2506
Mediterranean Cucumber Salad
What you need
Ingredients
- 500g / 1 lb Lebanese cucumbers (, ~3 medium, sliced in 3-4mm / 1/8" thick (US: Persian cucumbers, mini cucumbers in the UK) - Note 1)
- 1/4 red onion (, finely sliced)
- 1/4 cup roughly chopped fresh dill ((Note 2 if you don't have))
- 1/4 cup roughly chopped fresh mint ((Note 2 if you don't have))
- 1/3 cup (50g) crumbled Greek feta ((Note 3))
- 1 tbsp fresh lemon juice ((substitute white or red wine vinegar, or apple cider vinegar))
- 3 tbsp extra virgin olive oil
- 1 small garlic clove (, crushed using garlic press or finely grated using microplane)
- 1/4 heaped tsp cooking salt / kosher salt
- 1/8 tsp black pepper
In the correct order
Instructions
- Dressing - Shake the ingredients in a jar until well combined (or whisk in a bowl). Set aside to let the flavours meld while you chop.
- Toss - Put the cucumbers, herbs, onion and most of the feta in a bowl (reserve a bit for topping). Add dressing and toss.
- Serve - Pour into a serving bowl. Top with remaining feta and serve straight away, though it keeps well for an hour, and I still enjoy it the next day (it becomes semi-pickled).