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Cucumber and Herb Salad with Crumbled Feta

Scott Phillips

Servings: 6

This simplified spin on a classic Greek salad omits the tomatoes and olives and lets the cucumbers carry the bright flavor of fresh herbs, red wine vinegar, and savory feta.


  • 1-1/2 lb. cucumbers, halved lengthwise and seeded
  • 1/2 cup thinly sliced red onion
  • 2 Tbs. chopped fresh mint
  • 2 Tbs. chopped fresh dill
  • 2 Tbs. red wine vinegar
  • 1 tsp. chopped fresh oregano
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil
  • 1/2 cup crumbled feta

Nutritional Information

  • Calories (kcal) : 120
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 10
  • Sodium (mg): 280
  • Carbohydrates (g): 6
  • Fiber (g): 1
  • Protein (g): 3


  • Cut each seeded cucumber half in half lengthwise again, then cut the quartered cucumbers crosswise into 1/2-inch chunks. In a large bowl, toss the cucumbers with the onion, mint, dill, vinegar, and oregano. Season with salt and pepper to taste, drizzle with the olive oil and toss again. Sprinkle the feta over the top and serve.


Look for farm-fresh or English cucumbers, which have a tender, slightly earthy-tasting peel that’s tasty left on; regular supermarket cukes usually have a waxy skin that’s best removed.


Rate or Review


  • patjan55 | 04/02/2016

    Really enjoyed this simple refreshing meal.

  • llinares1 | 11/13/2015

    perfect little salad. easy, healthy and perfect to pair with lamb burgers.

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