Cucumber Feta Salad - Greek Mediterranean

Ingredients

• 2 pieces Cucumber (peeled and cut into bite‑size cubes)
• 1/2 medium Red Onion (minced finely; optional if you dislike raw onion)
• 1/4 cup Fresh Parsley (chopped; flat‑leaf preferred)
• 100 g Light Feta Cheese (crumbled; low‑sodium variety)
• 1 whole Lemon (juiced; roll first to release juice)
• 1/2 tsp Garlic Powder (adds subtle garlic flavor)
• 1/4 tsp Black Pepper (freshly ground if possible)

Instructions

1. Peel Cucumbers

   Using a vegetable peeler, remove the skin from both cucumbers. This helps keep the salad crisp and removes any bitterness from the skin.

   Time: PT30S

2. Cube Cucumbers

   Cut each cucumber in half lengthwise, then slice each half into half‑moons, and finally cut across to create bite‑size cubes.

   Time: PT1M

3. Mince Red Onion

   Trim the ends off the red onion, halve it, then mince finely. Work quickly to reduce eye irritation.

   Time: PT1M

4. Chop Parsley

   Roughly chop the fresh parsley leaves; stems can be included for extra flavor.

   Time: PT30S

5. Crumble Feta

   Take the light feta cheese and crumble it into small pieces over the bowl.

   Time: PT30S

6. Juice Lemon

   Roll the lemon on the countertop to soften, cut in half, and squeeze the juice into the bowl, discarding seeds.

   Time: PT30S

7. Combine Ingredients

   Add the cucumber cubes, minced onion, chopped parsley, and crumbled feta to the mixing bowl. Sprinkle garlic powder and black pepper over the top.

   Time: PT1M

8. Taste and Adjust

   Give the salad a quick taste. If it needs more brightness, add the remaining lemon juice. Adjust seasoning if desired.

   Time: PT30S

9. Serve

   Transfer the salad to a serving dish or serve directly from the bowl. Enjoy immediately or chill for 10 minutes for extra freshness.

   Time: PT30S

Nutrition Facts

Calories

120

Protein

5g

Carbohydrates

6g

Fat

8g

Fiber

2g