Cucumber Feta Salad Recipe – Easy Fresh Side Dish for Summer

Name: Cucumber Feta Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 large English cucumbers, thinly sliced (about 1 lb); 1/2 small red onion, thinly sliced; 1 cup feta cheese, crumbled (about 5 oz); 1/4 cup fresh dill, chopped; 1/4 cup fresh flat-leaf parsley, chopped (optional); 1/4 cup Kalamata olives, pitted and sliced (optional); 3 tbsp extra virgin olive oil; 1 tbsp red wine vinegar (or fresh lemon juice); 1/2 tsp sea salt; 1/4 tsp black pepper; 1/4 tsp crushed red pepper flakes (optional)

Posted on September 6, 2025

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Crunch. That’s the first thing that comes to mind when I think about my fresh cucumber feta salad recipe. The way the crisp cucumbers snap alongside creamy feta—honestly, it’s summer in a bowl. I still remember the first time I made this salad. It was one of those sticky July afternoons, and my fridge was nearly empty except for a handful of cucumbers and a block of feta I’d been saving for something special. Well, let’s just say this was the beginning of my obsession.

If you’re like me, always hunting for a light healthy side dish that’s genuinely easy (no fuss, no fancy kitchen gear), you’ll love this cucumber feta salad. It’s not just refreshing—it’s packed with tang, crunch, and vibrant flavors that make every bite a little celebration. Whether you’re prepping for a backyard barbecue, need a quick lunch, or just want to add a splash of color to dinner, this salad fits right in.

Over the years, I’ve tweaked and tested this recipe a dozen different ways. Sometimes I add fresh herbs, other times a squeeze of lemon or a dash of chili flakes for a kick. But the backbone stays the same: cool cucumber, briny feta, and a handful of simple ingredients that bring everything together. As a home cook (and a bit of a salad fanatic), I can promise this is one recipe you’ll want to make again and again. If you’re aiming for a light, healthy, and absolutely delicious side dish—especially for summer—my cucumber feta salad recipe is the answer.

Why You’ll Love This Recipe

Let’s be real—sometimes salads can be boring. Not this one! After years of tinkering, I’ve landed on a cucumber feta salad that’s a true crowd-pleaser. Here’s why it stands out:

Quick & Easy: Comes together in under 15 minutes. Perfect for last-minute guests or when you need something healthy, fast.
Simple Ingredients: No need for a grocery marathon. If you’ve got cucumbers and feta, you’re halfway there!
Perfect for Summer: Light, refreshing, and cool. Ideal for picnics, barbecues, and sunny brunches.
Crowd-Pleaser: I’ve served this to picky eaters and foodies alike—everyone goes back for seconds.
Unbelievably Delicious: The combo of salty feta and juicy cucumber is honestly addictive. The flavors just pop.

What makes this cucumber feta salad recipe different? First, I always slice the cucumbers thin for maximum crunch. Second, using real sheep’s milk feta (I usually go for Dodoni or Mt. Vikos brands) gives it that authentic tang. And third, a splash of good olive oil and fresh herbs tie everything together.

I’ve made versions with cherry tomatoes, olives, or even grilled corn—but this classic keeps winning. It’s the kind of salad that doesn’t just fill your plate; it makes you pause and enjoy the moment. Whether you’re looking for a light healthy side dish or a main for a meatless meal, this salad has your back. If you want to impress with minimal effort, trust me—this is the one you need to try.

Ingredients Needed

This cucumber feta salad recipe is all about fresh, vibrant ingredients. Nothing fancy, nothing hard to find—just real food with big flavor. Here’s what you’ll need:

For the salad:

2 large English cucumbers, thinly sliced (about 500g; use Persian cucumbers for extra crunch)
1/2 small red onion, thinly sliced (adds color and a gentle bite)
1 cup feta cheese, crumbled (about 150g; sheep’s milk feta is best for creaminess)
1/4 cup fresh dill, chopped (or substitute mint or parsley for a twist)
1/4 cup fresh flat-leaf parsley, chopped (optional, but adds a burst of green)
1/4 cup Kalamata olives, pitted and sliced (optional, for a Mediterranean touch)

For the dressing:

3 tbsp extra virgin olive oil (use the best you’ve got—makes all the difference)
1 tbsp red wine vinegar (or fresh lemon juice for citrusy zing)
1/2 tsp sea salt (adjust to taste; feta is salty, so go easy)
1/4 tsp black pepper (freshly ground for kick)
1/4 tsp crushed red pepper flakes (optional, for a little heat)

Ingredient Notes:

English cucumbers are best because they’re seedless and super crisp. If you only have regular cucumbers, scoop out the seeds to avoid sogginess.
Feta cheese: Sheep’s milk feta is tangier and creamier, but cow’s milk works in a pinch. For a vegan version, use Violife or your favorite plant-based feta.
Herbs: Fresh dill is classic and adds a summery aroma, but mint or basil works beautifully for a different vibe.
Vinegar: Red wine vinegar is my go-to, but white balsamic or lemon juice can brighten things up even more.
Olives: Not essential, but they add depth and a savory punch. Skip them if you’re not a fan.

Most of these are probably in your kitchen right now. I always keep feta and dill on hand during summer—this salad just happens! If you’re prepping for a big crowd, double everything and let people add their own dressing. For a gluten-free or low-carb option, this salad is naturally both. (You can swap the cheese and herbs for what you have—don’t stress!)

Equipment Needed

One of my favorite things about this cucumber feta salad recipe? You barely need any equipment. Here’s what I use:

Sharp chef’s knife (for slicing cucumbers and onions; a mandoline gives perfect thin slices if you have one)
Cutting board (wood or plastic, whichever you prefer)
Large mixing bowl (big enough to toss everything easily)
Small bowl or jar (for whisking the dressing—sometimes I just shake it up in a mason jar!)
Salad tongs or serving spoon (for mixing and serving)

If you’ve only got a paring knife, just take your time with the slicing. I’ve used a box grater for softer cheese, but honestly, crumbling feta with clean hands works best. If you’re worried about onion tears, chill it first and slice quickly. For budget-friendly gear, I grab basic tools from the local supermarket—no need to splurge. Just keep your knives sharp, and your mixing bowls clean (I learned that lesson the hard way after a garlic-heavy salad once!).

Preparation Method

Ready to make your cucumber feta salad? Here’s the step-by-step guide, including measurements in both US and metric:

Prep the vegetables (5 minutes):
Wash and dry the cucumbers. Slice them thinly—about 1/4 inch (6mm) thick—using a chef’s knife or mandoline. If using regular cucumbers, peel and scoop out the seeds for extra crunch. Thinly slice 1/2 small red onion (about 40g). If you’re worried about strong flavor, soak the onion slices in cold water for 5 minutes, then drain.
Make the dressing (2 minutes):
In a small bowl or jar, combine 3 tbsp extra virgin olive oil (45ml), 1 tbsp red wine vinegar (15ml), 1/2 tsp sea salt (2g), 1/4 tsp black pepper (1g), and 1/4 tsp crushed red pepper flakes (if using). Whisk until smooth or shake with the lid on if using a jar. Taste and adjust seasoning if needed.
Combine the salad (3 minutes):
In a large mixing bowl, add the sliced cucumbers, red onion, and 1/4 cup chopped fresh dill (8g). Toss gently to mix. Add 1 cup crumbled feta cheese (150g) and 1/4 cup Kalamata olives (if using). Pour the dressing over the salad.
Toss and finish (2 minutes):
Using salad tongs or a large spoon, toss everything gently until well combined. Be careful not to break up the feta too much—those big chunks are delicious! Sprinkle 1/4 cup fresh parsley (optional) over the top.
Check seasoning and serve (2 minutes):
Taste the salad. If it needs more salt or acid, add a pinch or a splash of vinegar. If it looks dry, drizzle on a bit more olive oil. Serve immediately for maximum crunch, or refrigerate for 30 minutes if you want the flavors to meld.

Troubleshooting Tips:

If the salad seems watery, pat cucumber slices dry with paper towels before mixing.

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If you want a milder onion flavor, use green onions or skip them altogether.

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I usually prep the dressing while the cucumber drains—makes everything run smoother. If you’re making a big batch, toss the veggies separately from the cheese until just before serving to keep feta intact. Trust me, the little things matter!

Cooking Tips & Techniques

Let’s talk secrets for making the best cucumber feta salad. Through trial and (plenty of) error, I’ve learned a few tricks:

Use cold ingredients: Chill your cucumbers and feta. This keeps the salad extra crisp and refreshing.
Slice evenly: Thin, even slices mean every bite is perfectly balanced. Mandolines help, but a sharp knife is just fine.
Don’t overdress: Start with less dressing and add more as needed. Cucumbers release water over time, so avoid soggy salad.
Layer flavors: Toss herbs with cucumbers first, then add feta and olives. That way, the cheese doesn’t get lost.
Let it rest—just a bit: If you have time, let the salad sit for 10-15 minutes so the flavors mingle. But don’t wait too long, or you’ll lose the crunch.

Common mistakes? Over-salting (feta is salty!), slicing veggies too thick, or drowning the salad in dressing. Once, I added way too much onion—let’s just say my family still talks about that dinner.

Timing is everything. I usually prep this salad while the main dish cooks, so it’s always fresh. For multitasking, chop herbs while the cucumbers soak. And always taste before serving—sometimes all it needs is a squeeze of lemon or a crack of pepper for magic.

Consistency comes from good habits: sharp knives, fresh ingredients, and gentle tossing. The best salads aren’t perfect—they’re made with love and a little bit of patience.

Variations & Adaptations

The beauty of this cucumber feta salad recipe? You can make it your own every time. Here are a few variations I swear by:

Low-carb & keto: Skip the onions and olives if you’re counting carbs. Add sliced avocado for healthy fats.
Vegan: Use plant-based feta (like Violife) and add extra herbs for punch. A handful of chickpeas adds more protein.
Seasonal swaps: In spring, add sliced radishes or snap peas. In summer, toss in cherry tomatoes or grilled corn.
Flavor twists: Try mint or basil instead of dill for a fresh twist. A sprinkle of za’atar or sumac makes it Middle Eastern-inspired.
Allergen-friendly: Nut allergy? No problem—this salad is nut-free. Dairy-free folks can swap feta for vegan cheese or tofu cubes.

I once added watermelon cubes for a sweet, juicy hit—total game changer! For different cooking methods, you can grill the cucumbers briefly before slicing for smoky flavor. Don’t be afraid to experiment. Sometimes the best recipes happen by accident (like the time I ran out of parsley and used cilantro—surprisingly delicious!).

This salad adapts to your pantry and your cravings. If you have picky eaters, serve toppings on the side. If you’re feeling bold, add a handful of chili flakes or a drizzle of honey. Make it yours!

Serving & Storage Suggestions

This cucumber feta salad is best served cold—right out of the fridge or fresh from the bowl. Here’s how I like to present it:

Serving temperature: Chill for 30 minutes before serving if you have time. The flavors pop when cold.
Presentation: Garnish with extra dill, feta, and a drizzle of olive oil. Serve in a shallow platter for a colorful, Pinterest-worthy look.
Pairings: Perfect with grilled chicken, lamb skewers, or falafel. I love it with pita bread and hummus for a Mediterranean spread.

Storage instructions:

Store leftovers in an airtight container in the fridge for up to 2 days. After that, the cucumbers lose their crunch.
If prepping ahead, keep the dressing separate and toss just before serving.
To freeze: Not recommended—the cucumbers turn mushy. Stick to fresh!
Reheating: Cold is best, but you can bring to room temperature if you prefer.
Flavor notes: The salad gets more flavorful after a few hours, but texture softens. I actually enjoy the slightly marinated version the next day!

This salad is a lifesaver for meal prep—just keep the veggies and dressing apart until you’re ready to eat. It’s also a hit at potlucks because it travels well and looks beautiful with minimal effort.

Nutritional Information & Benefits

This cucumber feta salad recipe is light, nutritious, and fits a variety of diets:

Estimated nutrition (per serving, 1/4 recipe): 180 calories, 11g fat, 7g protein, 10g carbs, 2g fiber, 4g sugar
Health benefits: Cucumbers are hydrating and low in calories, while feta provides calcium and protein. Olive oil adds heart-healthy fats, and fresh herbs boost vitamins and antioxidants.
Dietary considerations: Naturally gluten-free and low-carb. Can be made vegetarian or vegan with simple swaps.
Allergens: Contains dairy (feta). For dairy-free, use vegan cheese alternatives.

As someone who watches carbs and loves feeling light after meals, I find this salad perfect for keeping energy up without feeling weighed down. It’s great for anyone following Mediterranean, low-carb, or gluten-free diets—and honestly, just for anyone who loves fresh, real food!

Conclusion

If you’re searching for a light healthy side dish that’s easy, fresh, and totally crave-worthy, this cucumber feta salad recipe is it. The combo of crisp cucumbers, creamy feta, and punchy herbs makes every meal feel special—whether you’re eating solo or serving a crowd.

Don’t be afraid to make this salad your own. Swap herbs, add veggies, adjust the dressing—there’s no wrong way. I love this salad because it’s quick, flexible, and always a hit at my table (even with picky eaters!).

Give it a try, snap a photo, and let me know how you adapt it in the comments! Share with friends, pin it for later, or serve it at your next party. The best recipes are the ones you make your own. Happy crunching!

FAQs

Can I make cucumber feta salad ahead of time?

Yes, you can prep the veggies and dressing up to a day in advance. Keep them separate and toss just before serving for best texture.

What kind of cucumbers should I use?

English or Persian cucumbers are best because they’re seedless and crisp. Regular cucumbers work too—just peel and remove the seeds.

Can I use bottled dressing?

You could, but homemade dressing is fresher and lets you control the flavors. It only takes a minute and tastes way better.

How do I make this salad dairy-free?

Swap the feta for a plant-based cheese or use tofu cubes. The salad will still be full of flavor!

Is this salad good for meal prep?

Absolutely! Keep veggies and dressing separate, and combine right before eating. It’s a great grab-and-go lunch or side dish.

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