Crisp cucumber meets creamy feta in a refreshing summer salad bursting with zesty lemon and fresh herbs. This Cucumber Feta Salad is like a cool breeze on a hot afternoon, a vibrant symphony of textures and flavors that dances across your taste buds. Thinly sliced cucumbers provide a satisfying crunch, while crumbled feta cheese adds that perfect salty creaminess you never knew you needed in your life. Toss in a handful of refreshing mint leaves and fragrant dill, then dress everything in a simple olive oil–lemon vinaigrette, and you’ve got a dish that’s as visually appealing as it is delicious. Whether you’re hosting a backyard barbecue, packing a picnic, or simply craving a light lunch, this salad checks all the boxes—quick to prepare, impossibly fresh, and utterly crave-worthy. At just 260 calories per serving, it’s an easy way to indulge without derailing your healthy eating goals.
It takes only about 15 minutes to pull together, with zero cooking time and a short 10-minute rest to let the flavors meld. You don’t need any fancy equipment—just a sharp knife, a salad bowl, and a whisk for the dressing. Begin by washing and thinly slicing cucumbers (peel them if you prefer), then layer in tangy red onions, creamy feta, and fresh herbs. The bright lemon juice and extra virgin olive oil come together in seconds to create a light yet flavorful dressing that ties everything together. As it chills, the cucumbers maintain their delightful crunch, while the flavors deepen and mingle. Serve it chilled and watch how quickly this salad disappears—trust me, you’ll want to lick the bowl clean.
KEY INGREDIENTS IN CUCUMBER FETA SALAD
Before we dive into the step-by-step instructions, let’s take a closer look at what makes this salad so special. Each ingredient plays a distinct role, contributing to a harmonious balance of crispness, creaminess, and herbaceous brightness.
- Cucumbers
The star of the show, thinly sliced cucumbers bring a cool, crunchy texture that serves as the perfect canvas for the other flavors. Their high water content keeps the salad light and refreshing.
- Feta Cheese
Salty, tangy, and wonderfully creamy, crumbled feta adds richness and depth. It contrasts beautifully with the mild cucumbers and ties in the Mediterranean vibe.
- Red Onion
A few thin slices of red onion introduce a sharp bite and a pop of color. They lend just the right amount of savory heat without overwhelming the salad.
- Fresh Dill
Bright and slightly grassy, chopped dill infuses the salad with a classic Mediterranean aroma. It complements both the cucumber and the feta, lifting the overall flavor.
- Fresh Mint Leaves
Cooling and vibrant, mint adds an unexpected twist. It accentuates the lemon dressing and keeps each bite feeling fresh and summery.
- Extra Virgin Olive Oil
This high-quality oil forms the base of the dressing, providing a fruity, silky mouthfeel that coats every ingredient.
- Lemon Juice
Zesty and tangy, freshly squeezed lemon juice adds acidity to brighten the salad. It balances the saltiness of the feta and elevates the herbs.
- Salt
Just a pinch enhances all the flavors, making each component pop without becoming overwhelmingly salty.
- Freshly Ground Black Pepper
A dash of pepper introduces subtle heat and complexity, rounding out the dressing with an earthy bite.
HOW TO MAKE CUCUMBER FETA SALAD
Now that you know your ingredients, let’s walk through each step to create this effortless yet vibrant salad. The process is simple, quick, and perfect for cooks of any skill level.
1. Prepare the cucumbers
Begin by washing the cucumbers thoroughly under cold water. Pat them dry, then use a sharp knife or mandoline to slice them thinly. Feel free to peel the skin if you prefer a more delicate texture, or leave it on for extra color and nutrients.
2. Assemble the base
Place the sliced cucumbers into a large salad bowl, ensuring you have enough room to toss later without spilling any ingredients.
3. Add feta and onion
Sprinkle the crumbled feta cheese over the cucumbers, followed by the thinly sliced red onion. The cheese will start to nestle among the cucumber rounds, creating pockets of creamy flavor.
4. Incorporate fresh herbs
Chop the fresh dill and mint leaves finely, then scatter them evenly across the cucumber-feta mixture. These herbs will infuse the salad with a fragrant lift.
5. Whisk the dressing
In a small bowl, combine the extra virgin olive oil, lemon juice, salt, and freshly ground black pepper. Whisk vigorously until the dressing is well combined and slightly emulsified.
6. Drizzle the dressing
Pour the dressing evenly over the cucumber and feta mixture, ensuring each slice gets a touch of flavor.
7. Toss gently
Using two salad servers or clean hands, toss the salad gently. Aim to coat each ingredient without breaking the cucumber slices or turning the feta into mush.
8. Let flavors meld
Allow the salad to sit for about 10 minutes. This rest time helps the cucumbers absorb some dressing and the herbs to release their aromas.
9. Adjust seasoning
Before serving, taste the salad. Add a little more salt, lemon juice, or pepper if needed to suit your palate.
10. Serve chilled
Transfer the salad to a serving bowl and keep it chilled until ready to eat. Enjoy this fresh and tangy creation as a side dish or a light meal.
SERVING SUGGESTIONS FOR CUCUMBER FETA SALAD
Bringing this salad to the table invites endless serving possibilities that enhance its fresh, Mediterranean-inspired profile. Whether you’re pairing it with grilled proteins, turning it into a main course, or serving it as part of a colorful spread, these ideas will showcase the salad at its best.
- As a vibrant side dish with grilled meats
Place a generous scoop of the salad alongside grilled chicken, lamb chops, or fish. The cool crispness of the cucumber paired with salty feta offers a perfect contrast to charred flavors.
- Topped on toasted pita
Lay your salad over lightly toasted pita bread or flatbread. The combination creates a satisfying hand-held snack that’s both crunchy and creamy.
- Mediterranean grain bowl
Build a grain bowl foundation with cooked quinoa or farro, then crown it with a hearty portion of Cucumber Feta Salad. Add roasted vegetables for even more texture and color.
- Chilled appetizer spoons
Spoon small portions into individual tasting spoons for a fancy appetizer at your next gathering. Garnish with an extra sprig of dill or a thin lemon twist for an elegant touch.
HOW TO STORE CUCUMBER FETA SALAD
Proper storage ensures your salad stays fresh and crisp, letting you enjoy leftovers without compromise. While cucumbers naturally release moisture over time, these tips will help you maintain texture and flavor for up to two days.
- Airtight container
Transfer the salad to a sealed, airtight container and refrigerate. This minimizes air exposure and preserves the bright flavors. Consume within 24 hours for optimal crunch.
- Separate dressing
If you anticipate storing the salad for longer, keep the dressing in a small jar or bowl, then toss just before serving. This prevents cucumbers from becoming too soggy.
- Layer with paper towel
If the salad seems watery after resting, gently drain off excess liquid and line the container with a paper towel. The towel will absorb extra moisture, keeping cucumbers firm.
- Portion into servings
Divide the salad into individual portions before storing to avoid repeated tossing and potential over-dressing. This way, each serving stays fresh until it’s time to eat.
CONCLUSION
This Cucumber Feta Salad delivers a delightful combination of textures and tastes—crisp cucumbers, tangy feta, zesty lemon, and fragrant herbs—all brought together in a light olive oil dressing. Its simplicity is its charm: beginner-friendly, no cooking required, and ready in just 15 minutes of prep plus a quick 10-minute rest. Whether you’re enjoying it as a side to grilled meats, alongside grains, or as a standalone lunch, it brings a bright Mediterranean flair to your table. With only 260 calories per serving, it’s both healthy and satisfying, proving that easy recipes can taste gourmet. Feel free to print this article and save it for later—you’ll find the clear instructions and ingredient notes handy whenever you crave a refreshing summer salad.
If you have any questions, feedback, or fun stories about how you’ve customized this recipe—maybe you added cherry tomatoes, swapped in olives, or turned it into a grain bowl—let me know! Your experiences make cooking even more enjoyable, and I’d love to hear how this salad fits into your meals. Scroll down for a FAQ section to dive deeper into any tips or troubleshooting, and don’t hesitate to share your comments. Happy cooking!
Cucumber Feta Salad
Description
Thinly sliced cucumbers and salty feta mingle with red onions in a light olive oillemon dressing, while dill and mint add a bright, aromatic twist. Chill before serving for optimal crunch.
Ingredients
Instructions
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Begin by preparing the cucumbers; wash them thoroughly and slice them thinly. You can choose to leave the skin on or peel it based on your preference.
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Place the cucumber slices in a large salad bowl.
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Add the crumbled feta cheese and thinly sliced red onion to the salad bowl.
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Chop the fresh dill and mint leaves and sprinkle them over the cucumber mixture.
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In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and freshly ground black pepper until well combined.
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Drizzle the dressing over the cucumber and feta mixture.
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Toss the salad gently to ensure all ingredients are well coated with the dressing.
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Allow the salad to sit for about 10 minutes before serving to let the flavors meld.
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Taste and adjust seasoning if necessary before serving.
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Serve chilled, and enjoy this fresh and tangy cucumber feta salad, perfect as a side dish or a light meal.
Note
- This salad can be prepared a few hours in advance, but hold off adding the dressing until just before serving to maintain the cucumber's crunchiness.
- You can add extra vegetables like cherry tomatoes or bell peppers for more color and flavor.
- For a Mediterranean twist, add a handful of olives or a sprinkle of oregano to complement the feta.
- This salad is an excellent addition to barbecues, picnics, or potlucks, as it pairs well with grilled meats and fish.
