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Cucumber and Herb Salad with Crumbled Feta recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Cucumber and Herb Salad with Crumbled Feta

by Maria Helm Sinskey
One Star Two Stars Three Stars Four Stars Five Stars read reviews (2)

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. Serves 6

Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients cucumbers red onions mint more more
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
Tip: 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.

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.

nutrition information (per serving):
Calories (kcal): 120; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 3; Protein (g): 3; Monounsaturated Fat (g): 6; Carbohydrates (g): 6; Polyunsaturated Fat (g): 1; Sodium (mg): 280; Cholesterol (mg): 10; Fiber (g): 1;
photo: Scott Phillips
From Fine Cooking 117 , pp. 64
May 3, 2012

user reviews

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Star Star Star Star Star by TheMomChef, 7/13/2012A bucket of cucumbers landed on my doorstep this week. I think many of them will end up in this salad. It's delicious, refreshing and a keeper. You can read my full review at; http://bit.ly/NGKlzw
Star Star Star Star Star by MidwesternFoodie, 6/28/2012Beautiful summer recipe---crunchy, cool and fresh. I have made this twice, to accompany two different lamb dishes and it's been the perfect compliment both times.