This cucumber and feta salad is full-flavored from the garlic and herbs but light at the same time. Because anything made with cucumber is like that. Serve with crispy toasted flatbreads. Makes a yummy packed lunch too.
I like this as a side dish or as an appetizer for BBQ night. And because this is such a snap to make its an easy addition to a packed lunch. And bonus, it’s relatively low-calorie. Great yogurt adds creaminess and keeps the calories manageable.
Even though I used seedless cucumbers, I still scraped out the middles. I didn’t want the watery bits.
Pack this salad in lunches
My kids love cucumbers in salads but rarely eat them plain. And while this salad is best served right away, if you skip the garlic, it will survive until lunch.
Garlic only grows in intensity as it sits and I’ve found that by lunch it can be totally overpowering. Especially for little ones (or even for grownups who might have after lunch meetings😉.
And as much as I love the heat from fresh garlic when this is first mixed up, it really needs to be served immediately. If you can’t serve it right away, skip the garlic. It’s not quite the same, but it will do.
Kids love this (no garlic) packed a container in their lunch with some chips and they are good to go for snack time.
By the way, I’m loving these rye crisps from FINN Crisp with this dip. Finally found something other than corn chips. Plus, I think the bold rye flavor goes well with this salad.
Here is how you make it…
Cucumber and Feta Salad
- 1 seedless cucumber peeled, cored and diced
- 2 green onions finely sliced
- 1/4 cup parsley chopped
- 1 clove garlic pressed or minced fine
- 3 oz of feta cheese crumbled or diced
- 1 tsp olive oil
- 1 tsp white wine vinegar
- 1/2 tsp dried oregano
- 1/4 cup Greek yogurt use 0%
- salt and pepper to taste
- Mix all ingredients in a medium bowl. Taste for salt – you will need it. Best served immediately.
- Serve with crisp breads for dipping.