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Rolling Sauce

Greek Cucumber Ribbon Salad With Feta and Dill

Cucumber ribbons tossed with red onion, feta, and dill in a simple lemon vinaigrette — looks elegant, takes about 10 minutes.
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Prep Time 9 minutes
Total Time 10 minutes
Servings: 4
Course: Salads & Sides
Cuisine: Greek-inspired
Ingredients Method Notes

Ingredients
  

For the Salad
  • - 2 English cucumbers
  • - 1/2 red onion thinly sliced
  • - 1/2 cup 75 g feta cheese, crumbled
  • - 2 tbsp fresh dill chopped
For the Dressing
  • - 2 tbsp olive oil
  • - 1 tbsp lemon juice
  • - 1 tsp red wine vinegar
  • - salt and pepper to taste

Method
 

  1. Using a vegetable peeler, run it down the length of each cucumber to create long ribbons, rotating as you go until you reach the seedy core.
  2. In a large bowl, combine the cucumber ribbons, sliced red onion, crumbled feta, and dill.
  3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and pepper.
  4. Drizzle the dressing over the salad and toss gently, taking care not to break up the ribbons too much.

Notes

  • Storage: Best eaten within a few hours; the ribbons soften faster than sliced cucumber once dressed.
  • Make ahead: Cucumber ribbons and dressing can be prepped separately ahead of time and combined just before serving.
  • Swap: Add torn mint leaves alongside the dill, or stir a spoonful of Greek yogurt into the dressing for a creamier finish.