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Greek-inspired · Lunch
Cucumber feta salad
Crunchy cucumber, tomato and tangy feta.
Your dinner readiness
Bowl, knife and board · listed total 10 minutes. Prep/cook splits and beginner timings are not measured yet.
Editorial recipe · not independently kitchen-tested · original illustration. A checklist is not a food-safety certification.
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Ingredients
Estimated calories · Whole recipe
≈ 300 g45 kcal · Protein: 2 g · Carbohydrates: 10.9 g · Fat: 0.3 g
≈ 246 g44 kcal · Protein: 2.2 g · Carbohydrates: 9.6 g · Fat: 0.5 g
≈ 100 g264 kcal · Protein: 14.2 g · Carbohydrates: 4.1 g · Fat: 21.3 g
≈ 13.5 g119 kcal · Protein: 0 g · Carbohydrates: 0 g · Fat: 13.5 g
≈ 24 g5 kcal · Protein: 0.1 g · Carbohydrates: 1.7 g · Fat: 0.1 g
≈ 0.3 g1 kcal · Protein: 0 g · Carbohydrates: 0.2 g · Fat: 0 g
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Make it your own
Before you start
Cut the cucumber and tomato into similar bite-size pieces. Dress them close to serving time.
Make it your own
Use fresh mozzarella instead of feta, with the same weight.
Expected result
Mozzarella is milder and less salty. Taste the dressed vegetables before deciding whether to add salt.
Your cooking memory
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Open your cooking memories →Original starter recipe, not kitchen-tested. Dietary labels describe the listed ingredients. Check packaged ingredients, cheese rennet and preparation for your needs.