Cucumber Feta Salad Recipe: Easy, Refreshing Summer Side

Introduction

The first time I tossed together this cucumber feta salad recipe, the kitchen filled with the crisp scent of freshly sliced cucumbers and the tang of lemon. I still remember that hot July afternoon—sweat on my brow, craving something cool and crunchy, not another heavy meal. You know those moments when nothing but something light and zesty will do? That’s where this salad comes in.

Honestly, I stumbled on this combo during a backyard barbecue when I realized I forgot to make a side. Rummaging through my fridge, I found half a block of creamy feta, a couple of cucumbers, and some wilting herbs. Ten minutes later, I had a bowl of cucumber feta salad that disappeared before the burgers even hit the grill. If you’ve ever been in a pinch (or if you just love a bright, refreshing bite), you’ll see why this salad has become my go-to for summer gatherings, lazy lunches, or even midnight snacking.

What I love most about this cucumber feta salad recipe is how it brings together simple, wholesome ingredients—no fancy trips to specialty stores, no complicated steps. Just crunchy cucumber, salty feta, and a zippy lemon dressing. As someone who’s tested this recipe at countless potlucks and family dinners, I can vouch for its crowd-pleasing magic. Whether you’re looking for a side that won’t compete with the main dish or a salad that stands on its own, this is the one you’ll want to make again and again. And if you’re after a healthy option that doesn’t skimp on flavor—especially for busy families or those keeping an eye on carbs—this cucumber feta salad recipe checks all the boxes.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 15 minutes—perfect for last-minute guests or when you just want something fresh and fuss-free.
• Simple Ingredients: No hard-to-find stuff here. You probably have most of what you need on hand.
• Perfect for Any Occasion: Think BBQs, picnics, meal-prep lunches, or as a light side with dinner. This cucumber feta salad recipe is versatile and always welcome.
• Crowd-Pleaser: Kids love the crunch, adults love the creamy feta and tangy dressing. Genuinely, I’ve never seen leftovers.
• Unbelievably Delicious: The balance of cool cucumber, briny feta, fresh herbs, and a lemony zing is just pure happiness in a bowl.

What sets my cucumber feta salad apart from the usual? For one, I prefer using a mix of English and Persian cucumbers for a blend of crunch and sweetness. The dressing isn’t just a splash of oil and vinegar—it’s a quick whisk of lemon juice, a touch of good olive oil, and a sprinkle of dried oregano, which makes all the flavors pop. I’ve also learned (after a few soggy salads) to salt and drain the cucumbers for a few minutes first. Trust me, it keeps everything crisp and bright, even after sitting out for a while.

This cucumber feta salad recipe isn’t just a salad—it’s an experience, whether you’re serving it up with a grilled dinner, packing it for a picnic, or stealing forkfuls straight from the fridge. It’s the sort of dish that makes you pause and savor, even if you’re just standing at the kitchen counter. There’s something comforting about the simplicity here, too. No need for perfect knife skills or gourmet ingredients—just honest, fresh flavors that shine. If you’re tired of boring salads, or if you want something that truly tastes like summer, this is the recipe to try.

What Ingredients You Will Need

This cucumber feta salad recipe is all about letting simple ingredients shine. You’ll see—each one brings something special to the table, and you can find everything at your local market (or probably in your fridge right now).

• Cucumbers (2 large English cucumbers or 4-5 Persian cucumbers, thinly sliced)—Crunchy, refreshing base. I prefer English for their thin skin and fewer seeds, but Persian cucumbers add a touch of sweetness.
• Feta cheese (3/4 cup, crumbled or cubed)—Salty, creamy goodness. Block feta has better texture than pre-crumbled, but either works. Sheep’s milk feta is my favorite for a punchier flavor.
• Red onion (1/4 small, thinly sliced)—Adds a mild bite and lovely color. Soak slices in cold water for 5 minutes if you want a gentler onion flavor.
• Fresh dill (2 tablespoons, chopped)—Bright and herby. You can swap in fresh mint or parsley, but dill gives that classic summer feel.
• Extra-virgin olive oil (2 tablespoons)—Brings the dressing together. Use the best you have—this is where you’ll taste the difference.
• Lemon juice (2 tablespoons, freshly squeezed)—Provides tang and keeps everything zesty. Bottled juice is okay in a pinch, but fresh is best.
• Dried oregano (1/2 teaspoon)—A secret punch of flavor that makes the whole salad sing. You can leave it out, but I think it’s the missing link.
• Salt and black pepper (to taste)—Brings out all the flavors. I start with 1/2 teaspoon of kosher salt and 1/4 teaspoon of pepper, then adjust.
• Optional add-ins:
  • Cherry tomatoes (halved, for color and a juicy pop)
  • Kalamata olives (pitted and sliced, for briny depth)
  • Cubed avocado (for extra creaminess—add right before serving)

Ingredient tips:

• If you want to make it dairy-free, swap feta for a plant-based feta alternative (like Violife).
• For a low-sodium option, rinse the feta briefly before adding.
• Don’t stress if you’re out of fresh herbs—dried dill or parsley works in a pinch, just use less.
• If you only have regular cucumbers, peel them first and scoop out the seeds for best texture.

I’ve tried a lot of brands, and for feta, Dodoni or Mt. Vikos are always reliable for creaminess and flavor. For olive oil, California Olive Ranch is my go-to. And don’t forget: the fresher the lemon, the brighter the whole salad tastes.

Equipment Needed

• Cutting board and sharp knife: For slicing cucumbers, onions, and herbs. I love using a chef’s knife, but a good serrated knife makes quick work of cucumbers too.
• Large mixing bowl: Big enough to toss everything without spilling. Any sturdy bowl works, but glass bowls let you see all those pretty colors.
• Small whisk or fork: For blending the dressing. Honestly, I just use a fork most days.
• Measuring spoons and cups: For getting your dressing just right. If you’re eyeballing, just remember: equal parts oil and lemon, plus a pinch of oregano.
• Mandoline slicer (optional): For super-thin, even cucumber slices. I only pull mine out if I’m making a double batch (and feeling fancy). Careful—those blades are sharp! Always use a hand guard.

If you don’t have a big salad bowl, you can use a wide serving platter—that way everything is spread out and the feta doesn’t get lost. No whisk? A clean jar with a lid lets you shake up the dressing (and it’s less cleanup). For budget-friendly tools, IKEA and OXO have basics that hold up well. Just remember to dry your tools thoroughly after washing—especially if you’ve used your mandoline—so nothing rusts or gets dull.

Preparation Method

1. Prep the cucumbers: Wash and dry 2 large English cucumbers (or 4-5 Persian cucumbers). Slice them thinly—about 1/8 inch (3 mm) thick. If using regular cucumbers, peel and remove seeds first. Sprinkle slices with 1/2 teaspoon kosher salt and let sit in a colander for 5-10 minutes. This draws out excess moisture and keeps your salad crisp.
2. Slice the onion: Thinly slice 1/4 small red onion (about 1/4 cup, 30 g). For a milder flavor, soak slices in ice water for 5 minutes, then drain and pat dry.
3. Chop the herbs: Roughly chop 2 tablespoons fresh dill (or substitute mint/parsley if you like). Set aside.
4. Make the dressing: In a small bowl, whisk together 2 tablespoons extra-virgin olive oil (30 ml), 2 tablespoons freshly squeezed lemon juice (30 ml), and 1/2 teaspoon dried oregano. Season with 1/4 teaspoon black pepper. Taste and add a pinch of salt if needed (remember, feta is salty!).
5. Pat cucumbers dry: After draining, gently pat cucumber slices dry with a clean kitchen towel or paper towel. This keeps the salad from getting watery.
6. Combine the salad: In a large mixing bowl, toss together cucumbers, red onion, and dill. Pour dressing over the top and toss again until everything is lightly coated.
7. Add feta: Gently crumble or cube 3/4 cup feta cheese (100 g) over the salad. Fold in carefully to keep the feta in nice chunks. If using any optional add-ins (like tomatoes, olives, or avocado), add them now.
8. Taste and adjust: Give the salad a quick taste. Add more lemon juice or pepper if you like it tangier or spicier. If it needs a bit more salt, sprinkle just a pinch.
9. Chill (optional): For best flavor, let the salad chill in the fridge for 10-15 minutes before serving. This lets the flavors meld and keeps everything cool and crisp.
10. Serve: Pile into a serving bowl or spread out on a platter. Top with a few extra sprigs of dill and a drizzle of olive oil for that “Pinterest-perfect” look.

Troubleshooting: If your salad turns watery, you probably skipped salting and draining the cucumbers—don’t worry, just use a slotted spoon to serve. If the feta crumbles too much, try cubing it instead of crumbling. And if the flavors are too sharp, let it sit for 20 minutes—the acidity mellows out beautifully.

Personal tip: For big batches, prep the cucumbers and onions ahead, but wait to add the cheese and dressing until right before serving. That way, everything stays fresh and snappy.

Cooking Tips & Techniques

• Choose the right cucumber: English and Persian cucumbers stay crisp and don’t need peeling. If you’re using garden cucumbers, peel and deseed for the best texture.
• Salt and drain for crunch: Don’t skip this step! It’s the difference between a soggy salad and a crisp one. I learned this after a few failed attempts where my pretty salad turned into a pool at the bottom of the bowl.
• Use block feta: It holds its shape better than pre-crumbled and has a richer flavor. I once grabbed the pre-crumbled kind in a rush, and it sort of disappeared into the salad instead of giving those nice creamy bites.
• Dress lightly, toss gently: Too much tossing breaks up the feta and bruises the herbs. Just a few gentle turns with a wooden spoon is all you need.
• Timing matters: If prepping ahead, store veggies and dressing separately. Toss everything together just before serving so it stays crisp.
• Layer for parties: For a pretty presentation, layer cucumbers, onions, and feta on a platter, then drizzle dressing and sprinkle with herbs.
• Personal lesson: I once let the salad sit with the dressing for an hour before serving, and while the flavors were great, the cucumbers lost their snap. Now, I always dress it just before eating.

My multitasking trick: While the cucumbers drain, whisk up the dressing and chop the herbs. You’ll have everything ready in a flash and only one cutting board to wash!

Variations & Adaptations

• Greek-Inspired: Add halved cherry tomatoes, sliced Kalamata olives, and a sprinkle of fresh oregano. Swap dill for parsley for a more Mediterranean flavor.
• Dairy-Free: Use a vegan feta (or cubes of firm tofu marinated in lemon juice and olive oil). The salad still tastes bright and satisfying.
• Spicy Kick: Add a pinch of red chili flakes or finely sliced fresh jalapeño for some heat—this is my husband’s favorite twist!
• Seasonal Additions: In late summer, toss in diced ripe peaches or watermelon for a sweet contrast. In early spring, add radishes for extra crunch.
• Different Methods: If you’re grilling, briefly char the cucumber slices on a grill pan for a smoky undertone (just a minute per side). Or, try spiralizing the cucumbers for a fun noodle-like texture.
• For allergies: Skip the feta and add roasted chickpeas or toasted sunflower seeds for crunch and protein.

Personal favorite? I sometimes add a handful of chopped mint and a squeeze of honey. It’s a little unexpected and so good on a hot day.

Serving & Storage Suggestions

This cucumber feta salad recipe is best served cold—straight from the fridge or after a quick chill. It looks gorgeous in a clear bowl or spread out on a big white platter, garnished with extra dill sprigs and a drizzle of olive oil.

Pair it with grilled chicken, salmon, burgers, or even alongside a bowl of hummus and warm pita. For drinks, iced tea or a crisp white wine (like Sauvignon Blanc) complement the bright flavors.

To store: Keep leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften a bit but the flavors meld beautifully. If you know you’ll have extras, store the salad and dressing separately, then toss just before serving to keep everything crisp.

Reheating isn’t necessary—this salad is meant to be enjoyed cold. If it’s been sitting for a while and looks a little watery, just drain off the excess liquid or toss with a few more crumbles of feta. The flavors actually get better as they mingle, so don’t hesitate to make it a little ahead of time.

Nutritional Information & Benefits

Per serving (about 1 cup/150 g):

• Calories: ~120
• Protein: 4g
• Fat: 8g (mostly from heart-healthy olive oil and feta)
• Carbs: 7g
• Fiber: 2g

Cucumbers are hydrating and low-calorie, making this salad great for anyone watching their waistline, while feta adds calcium and a bit of protein. The olive oil provides healthy fats, and fresh herbs bring antioxidants. If you need a gluten-free or low-carb side, this cucumber feta salad recipe is a winner. Just keep in mind: feta contains dairy and is salty, so those with dairy allergies or on low-sodium diets should use alternatives or adjust amounts.

From a wellness perspective, I love how this salad satisfies those crunchy cravings without weighing you down—plus, it’s a sneaky way to get more veggies in!

Conclusion

If you’re searching for an easy, crowd-pleasing summer side, this cucumber feta salad recipe is the one to bookmark. It’s a breeze to throw together, bursting with fresh flavors, and endlessly customizable. I come back to this salad all season long because it works for every meal and never fails to impress—even when I’m just cooking for myself.

Don’t be afraid to play around with the herbs, add a handful of whatever looks good in your fridge, or tweak the dressing to your taste. That’s the beauty of a recipe like this—it’s flexible, forgiving, and fun. I hope you love it as much as I do. If you try it, please let me know how it goes—leave a comment, share a photo, or tell me your favorite twist!

Here’s to fresh, delicious food and sunny days—happy crunching!

Frequently Asked Questions (FAQs)

How do I keep my cucumber feta salad from getting soggy?

Salt and drain the cucumber slices for 5-10 minutes before assembling the salad. Pat them dry with a towel—this keeps everything crisp and fresh.

Can I make this salad ahead of time?

Absolutely! Prep the veggies and dressing separately, then toss everything together right before serving. The salad keeps well in the fridge for up to 2 days.

What kind of feta is best for this recipe?

Block feta (preferably sheep’s milk) has the best texture and flavor. Pre-crumbled works in a pinch, but it’s usually a bit drier.

Is this cucumber feta salad gluten-free?

Yes, this recipe is naturally gluten-free. Just double-check your feta and any optional add-ins if you’re highly sensitive.

Can I add other vegetables or proteins?

Of course! Try cherry tomatoes, radishes, or even grilled chicken for a heartier salad. This recipe is easy to customize based on your taste and what you have in your kitchen.

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