When summer blankets the earth in warmth and daylight lingers lazily into the evening, kitchens across the Mediterranean come alive with the simplest of pleasures—fresh herbs plucked from garden beds, cucumbers cooled in a clay pot of water, and creamy feta crumbled with care. One dish that perfectly captures this seasonal celebration is Cucumber Feta Salad.
I first tasted this refreshing salad on a visit to a coastal village in southern Greece. It was served at a long wooden table overlooking the Aegean Sea, with the scent of lemon trees hanging in the air and the hum of cicadas in the background. The salad was unassuming—just a few ingredients tossed together—but the taste was unforgettable. Crisp, cold cucumber offered a clean bite, balanced by the salty tang of feta and the brightness of lemon. Every bite felt like sunshine on a plate.
Back home, I’ve made this Cucumber Feta Salad a summertime ritual. It’s quick to make, endlessly versatile, and always the first dish to disappear at picnics and potlucks. This isn’t just a salad—it’s a bowlful of joy and simplicity that connects me to warm memories and timeless Mediterranean traditions.
Why You’ll Love This Recipe
- Bursting with Freshness: Cool cucumbers, fresh herbs, and citrusy dressing are perfect for hot weather.
- No Cooking Required: Ideal for when you want something quick and satisfying without turning on the stove.
- Naturally Healthy: Packed with hydrating vegetables, healthy fats, and plant-based goodness.
- Beautifully Versatile: Great on its own, or served alongside grilled chicken, lamb skewers, or falafel.
- A Flavorful Classic: Feta adds rich, salty depth while herbs and lemon keep things bright.
INGREDIENTS YOU’LL NEED:
- 2 large cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- Salt and pepper, to taste
How to Make Cucumber Feta Salad
This Cucumber Feta Salad recipe is all about balance—crisp and creamy, tangy and savory. Follow these easy steps to make your own bowl of Mediterranean sunshine.
Step-by-Step Instructions:
Step 1: Slice and Dice with Care
Start by thinly slicing the cucumbers and red onion. If your cucumbers have thick skin, feel free to peel them for a more delicate texture. I prefer English cucumbers for their crunch and minimal seeds.
Step 2: Chop the Herbs
Fresh dill and parsley are the heroes here. Their vibrant aroma lifts the salad, so don’t skimp. Give them a fine chop so they distribute evenly throughout the bowl.
Step 3: Crumble the Feta
Use a block of feta rather than pre-crumbled if possible—it’s creamier and has more flavor. Crumble it gently over the salad with your fingers.
Step 4: Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, salt, and pepper. Taste and adjust the seasoning. If you like a little zing, add a pinch of lemon zest.
Step 5: Toss Gently and Let it Rest
Drizzle the dressing over the salad and toss everything together with soft hands or salad tongs. Let it sit for about 10–15 minutes before serving so the flavors can meld beautifully.
Helpful Tips
- Keep it Cold: Chill the cucumber slices before tossing for an extra refreshing salad.
- Customize the Herbs: Swap in fresh mint or basil depending on what’s in season.
- Make it a Meal: Add chickpeas, grilled chicken, or quinoa for a more filling dish.
- Serving Suggestion: This salad shines beside lamb kebabs, turkey ham wraps, or flatbreads with hummus.
DETAILS
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Notes
This salad is best served fresh but can be stored for up to two days in the refrigerator. To preserve the crispness of the cucumbers, store the dressing separately and combine just before serving.
Nutritional Information (Per Serving)
- Calories: 220
- Fat: 18g
- Carbohydrates: 8g
- Protein: 6g
- Fiber: 2g
Frequently Asked Questions
How do you make a cucumber salad?
To make a cucumber salad, thinly slice fresh cucumbers and red onions, then toss them with olive oil, lemon juice or apple cider vinegar, salt, pepper, and herbs like dill or parsley. Chill for 30 minutes before serving to let the flavors meld for a crisp and refreshing dish.
What is cucumber feta salad?
Cucumber feta salad is a vibrant, refreshing mix of crisp cucumber slices, tangy feta cheese, red onion, and fresh herbs. It’s typically dressed with olive oil and lemon juice or a light vinaigrette, making it a perfect side for summer meals or light lunches.
What to eat with cucumber feta?
Cucumber feta salad pairs well with grilled chicken, lamb skewers, or baked fish. It’s also great alongside pita bread and hummus or as a cooling contrast to spicy dishes like curry or roasted vegetables. Ideal for barbecues and picnic spreads.
What are the ingredients in a cucumber salad?
A classic cucumber salad includes sliced cucumbers, red onion, and sometimes tomatoes or avocado. The dressing usually features olive oil, lemon juice or apple cider vinegar, salt, pepper, and herbs. Feta cheese or fresh dill can be added for extra flavor.
How do you eat a cucumber salad?
Cucumber salad is best served chilled as a side dish. It complements grilled meats, wraps, or sandwiches and works well at picnics or potlucks. Let it sit for 10–15 minutes before serving to allow the flavors to blend beautifully.
How do you make a feta cheese salad?
To make a feta cheese salad, combine sliced cucumbers, red onions, and crumbled feta in a bowl. Dress with olive oil, lemon juice, salt, and pepper. Add herbs like mint or parsley for freshness. Toss gently and chill before serving for the best flavor.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain texture and crunch.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Beet Salad with Feta, Cucumbers, and Dill
- Creamy High Protein Pasta Salad
- Cucumber Feta Salad
- Mediterranean Chicken Pasta Salad
Conclusion
Cucumber Feta Salad isn’t just a dish—it’s a way to savor the season. Whether you’re serving it at a backyard gathering, packing it for a beachside picnic, or simply enjoying it on a quiet afternoon, it delivers refreshment and joy in every bite. May this simple salad bring sunshine to your table and smiles to everyone you share it with.
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Cucumber Feta Salad: A Crisp Bite of Mediterranean Summer
Description
When summer blankets the earth in warmth and daylight lingers lazily into the evening, kitchens across the Mediterranean come alive with the simplest of pleasures—fresh herbs plucked from garden beds, cucumbers cooled in a clay pot of water, and creamy feta crumbled with care. One dish that perfectly captures this seasonal celebration is Cucumber Feta Salad.
I first tasted this refreshing salad on a visit to a coastal village in southern Greece. It was served at a long wooden table overlooking the Aegean Sea, with the scent of lemon trees hanging in the air and the hum of cicadas in the background. The salad was unassuming—just a few ingredients tossed together—but the taste was unforgettable. Crisp, cold cucumber offered a clean bite, balanced by the salty tang of feta and the brightness of lemon. Every bite felt like sunshine on a plate.
Back home, I’ve made this Cucumber Feta Salad a summertime ritual. It’s quick to make, endlessly versatile, and always the first dish to disappear at picnics and potlucks. This isn’t just a salad—it’s a bowlful of joy and simplicity that connects me to warm memories and timeless Mediterranean traditions.
Ingredients
- 2 large cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- Salt and pepper, to taste
Instructions
Step 1: Slice and Dice with Care
Start by thinly slicing the cucumbers and red onion. If your cucumbers have thick skin, feel free to peel them for a more delicate texture. I prefer English cucumbers for their crunch and minimal seeds.
Step 2: Chop the Herbs
Fresh dill and parsley are the heroes here. Their vibrant aroma lifts the salad, so don’t skimp. Give them a fine chop so they distribute evenly throughout the bowl.
Step 3: Crumble the Feta
Use a block of feta rather than pre-crumbled if possible—it’s creamier and has more flavor. Crumble it gently over the salad with your fingers.
Step 4: Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, salt, and pepper. Taste and adjust the seasoning. If you like a little zing, add a pinch of lemon zest.
Step 5: Toss Gently and Let it Rest
Drizzle the dressing over the salad and toss everything together with soft hands or salad tongs. Let it sit for about 10–15 minutes before serving so the flavors can meld beautifully.
Notes
This salad is best served fresh but can be stored for up to two days in the refrigerator. To preserve the crispness of the cucumbers, store the dressing separately and combine just before serving.