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Ingredients
- 3 large English cucumbers
- 1 medium red onion
- 1 cup cherry tomatoes
- 6 oz feta cheese
- 1/2 cup Kalamata olives
- 1/4 cup fresh dill
- 2 tablespoons fresh parsley
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Before you start
Equipment You'll Need
- Large serving bowl
- Small mixing bowl
- Sharp knife
- Cutting board
- Whisk
Safety Tips & Important Notes
Follow these for best results and safety.
- English cucumbers work best as they have fewer seeds and thinner skin
- Soaking the red onion in cold water removes the harsh bite while keeping the crunch
- For extra flavor, salt the cucumbers lightly and let them drain for 30 minutes before assembling
Instructions
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Wash and dry the cucumbers, then slice them into 1/4-inch thick rounds.
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Thinly slice the red onion into half-moons and soak in cold water for 10 minutes to reduce sharpness, then drain.
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Halve the cherry tomatoes and crumble the feta cheese into bite-sized pieces.
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Pit the Kalamata olives if needed and roughly chop them.
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Finely chop the fresh dill and parsley.
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In a large serving bowl, combine the sliced cucumbers, drained red onion, cherry tomatoes, feta cheese, and olives.
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In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
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Pour the dressing over the salad and toss gently to combine.
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Sprinkle the fresh herbs over the top and toss once more.
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Let the salad rest for 5 minutes before serving to allow flavors to meld.
Chef's notes
Best served immediately but can be refrigerated for up to 2 hours
Drain any excess liquid before serving if the salad sits longer
Can be made without cheese for a vegan version
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