Description
This Lemon Feta Cucumber Salad is easy to throw together and full of fresh summer flavors! It’s hearty and refreshing and can be served as a side dish or a healthy afternoon snack. The feta cheese is mashed with a fork, creating a nice creamy dressing for the cucumbers and chickpeas. Make this cucumber salad for Labor Day weekend and you won’t be disappointed!
Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon red wine vinegar
- 1–2 cloves garlic, minced
- 1/2 cup (heaping) crumbled feta cheese
- 4 cups small diced cucumbers
- 1/2 small red onion, thinly sliced
- 1 (15 oz) can chickpeas, rinsed and drained
- 1/3 cup chopped fresh herbs, I used a combo of dill, mint and parsley
- Salt and black pepper, to taste
Instructions
- To a large bowl, add the olive oil, lemon juice, red wine vinegar, garlic and feta cheese. Use a fork, or the back of a spoon, to mash the feta pieces up as small as you can get them. Mix everything together well.
- Next, add in the cucumber, red onion, chickpeas, fresh herbs and dried oregano. Mix until salad is well combined and then season with salt and black pepper, to taste. Salad can be served immediately or chilled in the refrigerator for a couple of hours to allow everything to marinate together.
- Enjoy salad as a side dish, eat it with pita chips or warm pita, or mix it into pasta or rice to make it a full meal.
Notes
This salad is more of a side dish recipe, but can also be enjoyed as a main dish by adding in some pasta or rice. You could also serve it alongside hummus or pita bread.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Side, Vegetarian
- Method: No Cook
- Cuisine: American
