Why You’ll Love This Recipe
Cucumber Feta Salad is a refreshing delight that’s perfect for warm days or as a crisp side dish to any meal. The cool crunch of cucumbers pairs beautifully with the salty tang of feta cheese, while fresh herbs and a zesty dressing tie everything together. Light, flavorful, and easy to prepare, this salad brings Mediterranean flair to your table in minutes.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cucumbers (English or Persian preferred)feta cheese (crumbled)red onionfresh dillfresh parsleyolive oillemon juicegarlic (minced)saltblack pepper
directions
Slice the cucumbers thinly and place them in a large bowl.
Thinly slice the red onion and add to the bowl with the cucumbers.
Add the crumbled feta, chopped dill, and parsley.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Chill for at least 15 minutes before serving to allow flavors to meld.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesChilling time: 15 minutesTotal time: 25 minutes
Variations
Add cherry tomatoes for extra color and sweetness.
Use mint instead of dill for a different herbal note.
Include kalamata olives for a briny touch.
Substitute lime juice for lemon juice for a tangy twist.
Add quinoa or chickpeas to make it a hearty meal.
storage/reheating
Store Cucumber Feta Salad in an airtight container in the refrigerator for up to 2 days.Note: The salad may release water over time; drain excess liquid before serving.
This salad is best served cold and does not require reheating.
FAQs
Can I make this salad ahead of time?
Yes, but for best texture, prepare no more than 12 hours in advance.
What kind of cucumbers work best?
English or Persian cucumbers are ideal for their thin skin and minimal seeds.
Is there a vegan option?
You can use a plant-based feta substitute to make it vegan-friendly.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled works in a pinch.
Should I peel the cucumbers?
Peeling is optional, especially with thin-skinned varieties like English cucumbers.
Conclusion
Cucumber Feta Salad is a crisp, tangy, and refreshing dish that comes together quickly and brings a burst of flavor to any meal. Whether served as a side, a light lunch, or part of a larger spread, this salad is a reliable go-to for a healthy and tasty option.
Print
Cucumber Feta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes (plus optional chilling time)
- Yield: 4 servings
- Category: Salad
- Method: No-cook / Tossed
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A light, refreshing salad featuring crisp cucumbers, tangy feta cheese, and a zesty lemon-herb dressing—perfect for warm days or as a vibrant side dish.
Ingredients
- 2 medium cucumbers, thinly sliced
- 1 cup cherry tomatoes, halved (optional)
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped (or 1 tsp dried dill)
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice (about 1/2 lemon)
- 1 teaspoon red wine vinegar
- Salt and black pepper, to taste
Instructions
- In a large bowl, combine sliced cucumbers, cherry tomatoes (if using), and red onion slices.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, chopped dill, salt, and pepper.
- Pour dressing over the vegetables and toss gently to coat.
- Sprinkle crumbled feta over the top and give a final light toss.
- Let the salad sit for 5–10 minutes at room temperature to allow flavors to meld.
- Serve immediately or chill for 15–20 minutes before serving for a cooler dish.
Notes
- You can substitute dill with fresh mint or parsley for a different flavor.
- Cherry or grape tomatoes add color and sweetness but are optional.
- For extra crunch, add toasted pine nuts or sunflower seeds.
- Make ahead and chill; drain any excess liquid before serving.
- To keep cucumbers crispy, dress them just before serving.