Cucumber Feta Salad Recipe
This cucumber feta salad serves up crisp cucumber and shallot in a creamy blended feta dressing with lemon, garlic, and za'atar. Fifteen minutes and no cooking!
Servings: 4
Calories: 163kcal
Ingredients
- 1 large English cucumber seeds removed, sliced
- 1 small shallot thinly sliced
- ¼ cup crumbled feta cheese for serving
- Za'atar and parsley or cilantro for serving
Dressing
- ¼ cup plain Greek yogurt or sour cream
- ½ cup crumbled feta cheese
- Juice of ½ lemon
- 2 tablespoons Extra virgin olive oil
- 1 clove garlic grated or minced
- 2 teaspoon Za'atar seasoning
- Salt and pepper
to taste
- Water up to 4 tbsp, to thin
Instructions
- Peel and slice the cucumber in half lengthwise. Scoop out the seeds of the cucumber with a spoon.
- Slice cucumber into thin half moons and add to a mixing bowl.
- Slice shallots thinly, and add to the bowl.
- Add all dressing ingredients to a cup and blend with an immersion blender or use a regular blender. Taste and season with salt and pepper.
- Toss dressing with cucumber and shallot, and top with crumbled feta. Garnish with a sprinkle of Za'atar and parsley or cilantro when serving.
Notes
- Dress right before serving — cucumbers keep releasing water, and it thins the dressing. Traveling with it? Carry the dressing separately and toss on arrival.
- Blend in a tall, narrow container. An immersion blender needs the blade submerged; in a wide bowl it splatters instead of catching. A regular blender works too.
- Add the water a tablespoon at a time, until the dressing pours off a spoon in a ribbon. Feta moisture varies by brand, so you may need more or less.
- Use block feta in brine, not pre-crumbled — it blends smoother.
Nutrition
Calories: 163kcal | Carbohydrates: 6g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 26mg | Sodium: 328mg | Potassium: 177mg | Fiber: 1g | Sugar: 2g | Vitamin A: 217IU | Vitamin C: 5mg | Calcium: 178mg | Iron: 1mg