Description
A refreshing and simple cucumber salad featuring crisp cucumbers, vibrant bell peppers, and red onions, all tossed in a tangy balsamic-lemon dressing and topped with creamy feta cheese. Perfect as a light side dish or a healthy snack.
Ingredients
Scale
Vegetables
- 2 English Cucumbers, sliced into rings
- 1 small/medium red onion, thinly sliced
- 1 bell pepper (any color), sliced into strips
Dressing
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Balsamic Vinegar
- 2 Tbsp lemon juice
- 1/2 – 1 tsp salt, or to taste
- 1/8 tsp black pepper, or to taste
Toppings
- 1/2 cup Feta Cheese, or to taste
Instructions
- Prepare Dressing: In a small bowl or measuring cup, stir together the balsamic vinegar, extra virgin olive oil, lemon juice, salt, and black pepper until the salt dissolves completely to create a smooth dressing.
- Slice Vegetables: Thinly slice the cucumbers into rings, the red onion into thin strips, and the bell pepper into strips as well. Transfer all sliced vegetables into a large mixing bowl to combine.
- Toss Salad: Just before serving, drizzle the prepared dressing over the vegetables. Sprinkle a generous amount of crumbled feta cheese on top and toss gently to coat everything evenly. Adjust seasoning by adding more salt if desired, then serve immediately.
Notes
- Use English cucumbers for fewer seeds and a crisper texture.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- The salad is best served fresh to maintain the crispness of the vegetables.
- Adjust the amount of salt and pepper according to taste preferences.
- Can be prepared ahead but add dressing and feta cheese right before serving to avoid sogginess.
