Romaine Salad With Cucumber, Red Onion and Feta
Updated September 9, 2025
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ small cucumber, peeled, halved and seeded
½ medium red onion, very thinly sliced
½ teaspoon coarse kosher salt
4 cups torn romaine lettuce
¼ pound feta, preferably French goat's-milk feta
2 tablespoons best quality olive oil
1 tablespoon balsamic vinegar or red-wine vinegar
Coarsely ground black pepper
Nutritional analysis per serving (4 servings)
6 grams carbs; 25 milligrams cholesterol; 156 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 1 gram fiber; 329 milligrams sodium; 5 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Thinly slice the cucumber halves. You need just 1 cup. In a bowl, combine the cucumber with the onion and sprinkle with the salt. Mix, then let sit for 15 minutes.
- Step 2
Meanwhile, put the romaine in a large salad bowl. Break the feta into small (½-inch) pieces and drop them into the bowl. Gather the cucumber and onion in your fist and squeeze out any excess moisture. Scatter them over the romaine. Sprinkle the oil and vinegar over the salad. Grind pepper over top and then mix the salad gently so that you dress it without mashing the cheese to bits.
Private Notes
Comments
delicious. I used red wine vinegar instead and I had some quick pickled red onion, so used that. finished with za’atar seasoning to approximate the salad at our favorite Lebanese restaurant.
Very fresh. Added sliced black olives too and sprinkled with red wine vinegar as opposed to balsamic.
I wouldn't double the onion, but could double the cucumber. Still - great as is. Everyone loved it! Fresh and tasty.