Crisp and Tangy Cucumber Feta Salad

This cucumber feta salad is fresh, crunchy, and bursting with tangy goodness. I love how it comes together in minutes with just a handful of ingredients, making it perfect for a quick side dish or light lunch. The combination of cool cucumbers, creamy feta, and a bright vinaigrette is always a winner—especially on warm days.

Why I Love This Recipe

I love how refreshing and light this salad feels without being boring. The cucumbers stay crisp, the feta adds a salty, creamy bite, and the lemony dressing ties it all together beautifully. It’s the kind of dish I turn to when I need something quick, healthy, and satisfying. It also pairs well with just about anything—from grilled meats to Mediterranean spreads.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• English cucumbers or Persian cucumbers

• Red onion or shallots

• Crumbled feta cheese

• Fresh dill or mint

• Olive oil

• Lemon juice or white wine vinegar

• Garlic (optional, minced)

• Salt

• Black pepper

directions

1. I start by slicing the cucumbers thinly—either into rounds or half-moons, depending on the size.

2. I thinly slice the red onion or shallot and soak it in cold water for a few minutes to mellow the bite.

3. In a small bowl, I whisk together olive oil, lemon juice (or vinegar), garlic (if using), salt, and pepper.

4. I drain the onions and add them to a mixing bowl with the cucumbers and crumbled feta.

5. I pour the dressing over everything and toss gently to combine.

6. I sprinkle chopped dill or mint on top just before serving and give it one last light toss.

Servings and timing

This recipe serves 2–4 people and takes about 10–15 minutes to prepare from start to finish.

Variations

• I add cherry tomatoes or sliced radishes for extra color and crunch.

• Sometimes I mix in kalamata olives or chopped avocado for a Mediterranean twist.

• When I want a heartier version, I stir in cooked quinoa or chickpeas.

• I use a yogurt-lemon dressing for a creamier texture on occasion.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The cucumbers may release water over time, so I give the salad a quick stir before serving again. I don’t recommend reheating—this salad is best served cold or at room temperature.

FAQs

Can I use regular cucumbers instead of English or Persian?

Yes, but I usually peel and deseed them to avoid bitterness and excess moisture.

How do I keep the cucumbers from getting soggy?

I salt the cucumbers lightly and let them sit for a few minutes, then pat them dry before assembling the salad.

What’s the best kind of feta for this salad?

I prefer block feta in brine—it’s creamier and more flavorful than pre-crumbled feta.

Can I make this salad ahead of time?

Yes, but I add the feta and herbs just before serving so everything stays fresh and crisp.

What dishes pair well with cucumber feta salad?

I love serving it with grilled chicken, fish, or falafel. It also works great alongside pita and hummus.

Conclusion

This cucumber feta salad is a simple but flavorful dish I keep in my regular rotation. It’s fresh, fast, and endlessly flexible—perfect for any time I want something light, crisp, and full of bright flavor. Whether I’m hosting or just feeding myself, it always delivers.