When it comes to refreshing summer salads, this recipe for Cucumber Feta salad is hard to beat. It’s savory and delicious, low in calories and fat, and packed with nutrients that will help you stay on track with your diet and fitness goals. As a diet hack, serve it as a light lunch or pair it with your favorite serving of lean protein for a fresh low-carb meal.
Cucumbers are loaded with water—about 95 percent—so they help keep you hydrated, which is especially important this time of year. They’re also rich in antioxidants, such as beta-carotene and immunity-boosting vitamin C, as well as polyphenols, phytonutrients and flavonoids that may reduce the risk of heart disease and various forms of cancer. Cucumbers are packed with vitamin K, pantothenic acid and molybdenum, and a good source of magnesium, potassium, copper, phosphorus and vitamin B1. In addition, they contain biotin and silica, which promote healthy hair and nails.
HACK: You can hack breath odor by placing a cucumber slice on the roof of your mouth for a minute or two.
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Ingredients 2 medium cucumbers 1/2 cup, feta cheese, crumbled 1/2 small red onion, thinly sliced 2 tbsp extra virgin olive oil 2 tbsp white or apple cider vinegar 1 tbsp Dijon mustard 1 tbsp fresh dill, chopped
Himalayan sea salt and freshly ground black pepper to taste
Wash and trim the cucumbers—their skin is very fiber-rich, so if you don’t mind the taste, don’t peel them. Quarter them and then slice each quarter to about a quarter-inch thickness.
In a small bowl, combine the vinegar, extra virgin olive oil and Dijon mustard. In another bowl, combine the cucumbers, crumbled feta and sliced red onion. Drizzle the vinegar mixture over the cucumbers and feta and mix well. Put the salad back in the refrigerator for an hour or so, as it is at its most delicious when served chilled.
When you’re ready to serve this delicious salad, sprinkle the chopped dill over the top and season with Himalayan sea salt and freshly ground black pepper.