Cucumber and Feta Salad
The perfect side, this cucumber salad combines cucumbers, tangy red onion, and creamy feta with a sweet and savory Greek yogurt dressing!
Servings: 10 servings
Calories: 37kcal
Equipment
1 Small Bowl or Jar
Ingredients
- 2 cucumbers large
- ¼ red onion
- ½ cup greek yogurt I used 2% fat
- 2 tablespoon dill finely chopped
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoon honey
- ½ lemon juiced
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- ⅓ cup feta crumbled optional
Instructions
- Wash and dry the cucumbers and slice into very thin rounds (you can also use a mandolin). Add the cucumbers to a large mixing bowl.2 cucumbers
- Thinly slice the red onion into strips and add to the mixing bowl as well; set aside.¼ red onion
- In a separate bowl or jar, add the greek yogurt, dill, olive oil, red wine vinegar, honey, lemon juice, garlic powder, sea salt, and black pepper. Mix well to combine.½ cup greek yogurt, 2 tablespoon dill, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 2 teaspoon honey, ½ lemon, ¼ teaspoon garlic powder, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- Pour the dressing over the cucumbers and red onion and mix well until coated.
- If using, sprinkle the feta cheese on top and gently toss. Allow the salad to sit in the fridge for at least 5 minutes before serving.⅓ cup feta
Notes
Storage : This salad is best served chilled. For leftovers, transfer the salad to an airtight container, and store it in the fridge for up to 5 days.
Nutrition
Serving: 1serving | Calories: 37kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 119mg | Potassium: 21mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 0.1mg