Cucumber Feta Salad

Crisp cucumbers, creamy feta cheese, and aromatic herbs come together in this refreshing Cucumber Feta Salad. It’s a light and flavorful dish that can be enjoyed as a side or a standalone meal. With its Mediterranean flair and minimal preparation, it’s perfect for warm-weather dining or everyday healthy eating.

Why You’ll Love This Recipe

This salad is incredibly simple to prepare, requiring only a few fresh ingredients and no cooking. The combination of crunchy cucumbers, tangy feta, and zesty herbs makes it a versatile accompaniment to grilled meats, fish, or vegetarian mains. It’s also ideal for make-ahead lunches and outdoor gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• English cucumbers or Persian cucumbers
• Feta cheese, cut into cubes or crumbled
• Red onion, thinly sliced
• Fresh dill, chopped
• Extra virgin olive oil
• Fresh lemon juice or white wine vinegar
• Salt
• Ground black pepper

Directions

1. Wash and slice the cucumbers into half-moons or quarters, depending on size.
2. Place the cucumbers in a large bowl along with the sliced red onion.
3. Add the cubed or crumbled feta cheese and chopped fresh dill.
4. Drizzle with olive oil and a squeeze of fresh lemon juice or a splash of vinegar.
5. Season with salt and freshly ground black pepper to taste.
6. Gently toss the salad until evenly coated.
7. Chill for 10–15 minutes before serving, if desired, to allow flavors to develop.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes

Variations

• Add sliced cherry tomatoes or kalamata olives for a Greek-style twist.
• Use mint instead of dill for a brighter herbal note.
• Try adding a spoonful of plain Greek yogurt to the dressing for creaminess.
• Incorporate avocado for a richer, more filling salad.

Storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that cucumbers may release water over time, slightly diluting the dressing. This salad is best enjoyed fresh. Reheating is not recommended.

FAQs

Can I make this salad ahead of time?

Yes, but it is best served within a few hours. If prepping in advance, add the feta and dressing just before serving.

What kind of cucumber works best?

English or Persian cucumbers are ideal due to their thin skins and minimal seeds.

Can I use bottled dressing instead?

While possible, fresh lemon juice and olive oil provide superior flavor and authenticity.

Is this salad suitable for a low-carb diet?

Yes, it is naturally low in carbohydrates and sugar.

Can I use dried dill instead of fresh?

Fresh dill is recommended for the best flavor, but dried dill can be used in smaller amounts.

How do I keep cucumbers crisp?

Avoid salting too early, and serve the salad shortly after mixing.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I use goat cheese instead of feta?

Yes, goat cheese offers a creamier texture and more tangy profile.

What dishes pair well with this salad?

Grilled chicken, lamb, fish, or falafel make excellent pairings.

How can I make it more filling?

Add chickpeas or quinoa to turn this into a complete meal.

Conclusion

Cucumber Feta Salad is a refreshing, vibrant, and nutritious option that fits seamlessly into any meal. Whether served alongside grilled entrées or enjoyed as a light lunch, this simple yet elegant dish delivers bold flavor with minimal effort.

Cucumber Feta Salad

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A refreshing and tangy cucumber feta salad made with crisp cucumbers, creamy feta cheese, and a light lemon-olive oil dressing. Perfect as a side dish or light lunch.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 large cucumbers, thinly sliced
• 1/2 cup red onion, thinly sliced
• 3/4 cup crumbled feta cheese
• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

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Instructions

1. Place sliced cucumbers and red onions in a large bowl.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the cucumber mixture and toss gently to coat.
4. Add crumbled feta and chopped dill, and lightly toss again.
5. Chill for 15-30 minutes before serving for best flavor.

Notes

• Use English cucumbers or Persian cucumbers for fewer seeds and thinner skin.
• You can substitute dill with fresh mint or parsley for a different flavor profile.
• Best served chilled and fresh, but can be stored in the fridge for up to 2 days.

Nutrition

• Serving Size: 1 cup
• Calories: 140
• Sugar: 3g
• Sodium: 380mg
• Fat: 11g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 15mg