When I first stumbled on a cucumber feta salad, it was that surprising summer afternoon cookout at a friend’s house. The dish arrived shimmering with fresh cucumber slices and creamy but crumbly feta cheese, tossed simply with herbs and a drizzle of olive oil. The simplicity and brightness instantly won me over. This cucumber feta salad wasn’t just another side—it had the power to lift the whole meal and refresh the palate. Since then, it’s found its home in my regular cooking, especially when I want a quick, satisfying dish that everyone enjoys.
What You’ll Need:
To whip up this cucumber feta salad, here’s what I bring to the kitchen:
- 3 medium cucumbers (English or Persian cucumbers work perfectly for a fresh crunch)
- 1 cup feta cheese, crumbled (use your favorite brand or a good quality block feta)
- 1 small red onion, thinly sliced (adds a sharp bite)
- 1/4 cup fresh parsley, finely chopped (you can swap with dill or mint if you prefer)
- 2 tablespoons olive oil (extra virgin is best, but regular olive oil works too)
- 1 tablespoon lemon juice (gives the salad brightness; fresh-squeezed tastes best)
- Salt and pepper to taste
- Optional: 1 teaspoon dried oregano (for that classic Mediterranean touch)
No problem if you don’t have fresh parsley. I’ve used dried herbs here before, and it still worked well. If you’re short on lemon, a splash of white vinegar or red wine vinegar makes a good stand-in. You’ll find the olive oil and dried oregano easily in the regular spice aisle of your grocery store, so no special shopping trips needed.
This salad is lovely because it uses simple, affordable ingredients without sacrificing flavor. It’s a budget-friendly recipe that shines. To save time, peel the cucumbers lightly if you prefer, or skip peeling altogether for extra nutrients. I often slice cucumbers right into a large bowl, slicing thin to get that perfect refreshing texture that sings in every bite.
Let’s Cook It Together!
Ready to make this cucumber feta salad? It’s a breeze. Follow these simple steps:
- Prep the cucumbers: Start by washing your cucumbers well. Slice them thinly, either with a knife or a mandoline if you have one. This fresh cucumber salad recipe really shines with thin, crisp slices.
- Slice the onion: Peel your red onion and slice it super thin. If raw onion feels too strong, soak the slices in cold water for 5 minutes, then drain. This mellows the flavor for a gentler bite.
- Mix the dressing: In a small bowl, whisk together your olive oil, lemon juice, a pinch of salt, pepper, and dried oregano if you’re using it. This simple dressing brings all the flavors together perfectly.
- Combine everything: In a large salad bowl, add the sliced cucumbers, red onion, and crumbled feta cheese salad. Pour your dressing over the top and toss gently but thoroughly so the cheese doesn’t mush up but coats the cucumbers well.
- Add fresh herbs: Stir in your chopped parsley last. The fresh herbs brighten the whole dish and add a lovely green pop.
From start to finish, this cucumber feta salad takes me about 15 minutes—perfect for quick weeknight meals or when friends drop by unexpectedly. While the salad is resting in the fridge for 10 minutes, I often use that time to clean up or set the table. The kitchen starts to smell fresh and inviting, creating a great vibe for the meal ahead.
If your cucumber feta salad looks a bit wet after resting, don’t worry—the cucumbers release a bit of water. Just give it a quick toss again and drain any excess liquid before serving. One trick I learned is to salt the cucumbers lightly before assembling. Let them sit 10 minutes, then drain to keep the salad crisp and not soggy.
Sometimes I’ve thrown in extras like halved cherry tomatoes or a handful of kalamata olives to change things up. Those versions have been hits too and show how versatile this salad is!
How to Serve & Enjoy It!
This cucumber feta salad shines as a bright side dish. I often pair it with grilled chicken or fish for a light dinner that still feels substantial. It’s fantastic alongside Mediterranean main courses or even as part of a casual picnic spread.
For summer gatherings, I like to serve this salad chilled in a pretty bowl, garnished with a lemon wedge and a sprinkle of additional herbs for color. It makes a simple dish look inviting and special without fuss.
Leftovers? This salad tastes great the next day too. I sometimes scoop leftovers onto pita bread with a drizzle of yogurt for a quick lunch wrap. Adding some cooked quinoa or couscous turns it into a heartier summer salad with feta that works for a meatless meal.
I’ve heard from friends that this cucumber feta salad is a hit at family barbecues and potlucks because it feels fresh and different from the usual heavier side dishes. Overall, it’s a great one to keep in your go-to recipe collection for any warm-weather occasion.
Your Questions Answered
I know home cooks often wonder about the nitty-gritty of making cucumber feta salad just right. Let’s answer some of the common questions I get.
- Can I make this cucumber feta salad ahead of time?
Yes! I recommend making it a few hours before serving. The flavors meld beautifully, but if you go too far ahead, the cucumbers can get a bit soggy. Store tightly covered in the fridge and drain any extra liquid before serving. - What’s the best substitute for feta in this salad?
If you can’t find feta, try goat cheese for a similarly tangy creaminess. For a dairy-free option, firm tofu crumbled with a touch of lemon juice offers a surprising twist. For more creamy ideas, this pumpkin whipped feta dip is a delicious inspiration to try alongside your salad. - How do I adjust this cucumber feta salad for more or fewer servings?
Just scale the ingredients up or down easily. The salad is forgiving. If you double it, toss everything gently in a bigger bowl and adjust seasoning as you go. Leftover veggie salads like this tend to hold well for 2-3 days if stored properly. - Can I add other vegetables to my cucumber feta salad?
Absolutely! Cherry tomatoes, bell peppers, and olives make excellent additions, turning it into a Mediterranean cucumber salad with extra flavor layers. These tweaks keep the salad fresh and interesting. - Is this salad gluten-free and vegetarian?
Yes to both. It’s naturally gluten-free and works perfectly for vegetarians. You could even add some grilled chicken or chickpeas from my chicken salad chick grape salad recipe to make it more filling. - Do I need to peel the cucumbers?
Not necessarily. I leave the skin on English cucumbers because it’s thin and adds texture. For regular cucumbers, peeling is a personal choice—some find it more refreshing without the skin. - Can I use dried herbs instead of fresh in this cucumber feta salad?
You can. Fresh herbs have the most flavor, but dried oregano or parsley can work in a pinch. Use less dried herbs though since they’re more concentrated. - Is this dish suitable for holiday meals or only summer?
While perfect in summer, this fresh cucumber salad recipe can be part of holiday spreads too, especially if you want a bright counterpoint to richer dishes. Think of it as a crisp “reset” on the plate.
If you want to explore more with cucumber feta salad inspiration, check these out: the Greek Cucumber Tomato Feta Salad by Erin Lives Whole and the Mediterranean Cucumber Tomato Salad from Vanilla Bean Cuisine. For a super-easy cucumber salad with feta, Whats Gaby Cooking’s version keeps it simple and fresh.
Final Thoughts
Cucumber feta salad has earned a special place in my rotation because it delivers freshness, flavor, and simplicity with none of the fuss. My Best Cucumber Feta Salad Tips include: slicing cucumbers thin for that crisp bite, using good-quality feta for the rich flavor, and letting the salad rest a few minutes for the flavors to marry.
I’ve tested this salad with extra herbs like dill or mint, added olives for saltiness, and even stirred in a touch of garlic for a little kick. The most requested version keeps it classic with parsley—simple and satisfying every time.
The beauty of this cucumber feta salad is how easy it is to make your own. It’s forgiving and flexible, working well as a light lunch or a family favorite side. I hope you love how it brightens your meals and brings people together, just like it did for me.
Give it a try and make it yours—you’ll find it’s just the right balance of fresh and flavorful for almost any occasion.
For more recipes that pair beautifully, check out my fresh beet salad health boost for a vibrant side or try the chicken salad chick grape salad for a protein-packed main. When you want a creamy dip to accompany your salad, the pumpkin whipped feta dip is a delicious choice to keep things interesting.
Cucumber Feta Salad
A refreshing and light cucumber feta salad that combines crisp cucumbers with creamy feta and a tangy dressing, perfect for a quick snack or side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Snack
- Method: No-Cook
- Cuisine: Mediterranean
Ingredients
- 2 large cucumbers, thinly sliced
- 1 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions
- In a large bowl, combine the sliced cucumbers, red onion, and chopped dill.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to create the dressing.
- Pour the dressing over the cucumber mixture and toss gently to coat all ingredients evenly.
- Sprinkle the crumbled feta cheese on top of the salad.
- Refrigerate for 10-15 minutes before serving to allow flavors to meld.
Notes
For extra crunch, add toasted walnuts or serve the salad chilled with pita bread on the side.