Description
A refreshing Mediterranean cucumber yogurt feta salad perfect for hot summer days.
Ingredients
Scale
- 2 Cucumbers (for a crunchy bite)
- 400g Greek yogurt (low-fat for a lighter version)
- 200g Feta cheese (high-quality, made from sheep or goat milk)
- 3 tbsp Olive oil (extra virgin for the best aroma)
- 1 Lemon (juice)
- 50g Fresh herbs (dill or parsley to taste)
- Salt (sea salt, to taste)
- Pepper (freshly ground, to taste)
- 2 Zucchinis (alternative to cucumbers)
- 200g Tofu or plant-based feta (for vegan option)
- Additional spices (e.g., red pepper flakes, to taste)
Instructions
- Start with preparing the cucumbers and zucchinis. Wash them thoroughly and cut into small cubes.
- Add the diced cucumbers and zucchinis to a large mixing bowl and make sure they’re evenly distributed.
- In a separate bowl, mix the Greek yogurt, olive oil, lemon juice, salt, and pepper. Stir well until the mixture is creamy.
- Crumble the feta cheese with a fork or cut it into small cubes and gently fold it into the yogurt mixture.
- Incorporate the fresh herbs—dill or parsley work wonderfully—and gently mix so they don’t break apart.
- Finally, add the yogurt-feta mixture to the cucumbers and zucchinis in the large bowl. Mix everything well until evenly combined.
- Taste before serving and adjust seasoning as needed. Enhance with more spices or a squeeze of lemon if necessary.
Notes
This salad can be made ahead of time, as the flavors intensify while chilling. Consider grilling the zucchini for a smoky flavor variation.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg