Cool, crisp, and full of flavor, this cucumber and dill salad with feta is a fresh summer favorite. Made with crunchy cucumbers, briny feta, bright lemon, and plenty of fresh dill, it's the kind of quick salad you'll want on repeat. With simple ingredients and bold flavor, it comes together in just minutes. Unlike many cucumber salads weighed down by creamy dressings, this version lets the cucumber, herbs, lemon, and tangy feta truly shine.
Discovering Persian cucumbers turned me into a cucumber lover in one bite. Their thin, crisp skin and mildly sweet flavor make them ideal for salads-plus, they're nearly seedless. English cucumbers are another go-to, especially now that I grow them myself. Tossed with fresh dill, tangy feta, and a splash of lemon, this cucumber salad is crisp, creamy, and full of summer flavor in every bite.
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Why You'll Like This Recipe
- Cooling + Hydrating - Perfect for hot summer days.
- Quick + Easy - Simple ingredients and minimal prep.
- Cucumber Lover's Dream - A fresh way to use up summer's bounty.
Here's another way to use cucumbers, in this Greek pasta salad recipe.
Recipe Ingredients
Here what you need to make a terrific cucumber and dill salad.
- Cucumbers - Use English (also called hothouse or seedless), Persian, or mini cucumbers. All are crisp, tender, and low in seeds-perfect for cucumber salad.
- Red onion - Adds a pop of color and sharp flavor.
- Fresh herbs - Dill, mint, or a combination of both add brightness and a classic Mediterranean touch.
- Feta cheese - Choose a block and crumble it yourself for the best texture, or use pre-crumbled for convenience. I prefer the tang of real Greek feta.
- Lemon - Adds fresh acidity and flavor, and add a little lemon zest.
- Oil - Extra virgin olive oil or avocado oil are both healthy and flavorful choices. Skip vegetable oils-they're highly processed, often made from GMO soy, and not ideal for real food cooking.
Please see the recipe card for measurements.
For another delicious and easy way to use cucumbers, try this cucumber smoothie! It might sound crazy but it's delicious.
Chef's tip: Cucumbers are sensitive to heat. When buying at the grocery store, choose from the refrigerated case. They should be firm with smooth, deep green skin, not wrinkled, limp, or wilted. At home, store in the refrigerator and enjoy within a few days as they are perishable.
Substitutions and Variations
- Swap the acid - Use lime juice or red wine vinegar instead of lemon juice.
- Change the herbs - Try chopped cilantro, basil, or another variety of mint.
- Feta alternative - Use crumbled goat cheese instead.
- Milder onion flavor - Swap red onion with thinly sliced shallot.
For another refreshing summer salad try this watermelon feta salad with basil or this green leafy Greek salad.
Chef's tip: If red onions are too strong for you, chop them and place them in a bowl of ice water for about 10 minutes, then drain and dry before adding to the salad. It tempers the strength of red onions.
How to Make a Cucumber and Feta Salad
Serving Suggestions
- Serve cucumber tomato and feta salad as a delicious side dish along side grilled meats like this grilled lemon chicken, finished off with a bowl of dark chocolate ice cream.
- Try it along side of baby back ribs as a nice counterpoint for the sticky sweet sauce.
- Can you say summer cookouts? Serve it with burgers.
Recipe FAQs
There is no need to peel cucumbers when making cucumber salad. Cucumber peel not only adds color but has many important vitamin, mineral, and fiber, so leave them on. Just be sure to wash them well. Cucumber is really a fruit so think of it like eating an apple, with the peel on.
To make cucumber salad ahead of time and keep it crisp and fresh, seed your cucumbers before chopping. Prep the rest of your ingredients separately and store them refrigerated until serving time, then toss together with dressing right before serving.
The trick to prevent cucumber salad from becoming watery is to seed the cucumbers. Slice the cucumbers lengthwise, then slice out the seedy centers and discard. Then slice or chop the pieces for a cucumber salad. Another t ip is to buy mini or Persian cucumbers that have less moisture and tend to be crisper.
Cucumber salad is definitely healthy, but as with all recipes it depends on what else you add. Cucumber themselves have a high water content and are full of vitamins, minerals and fiber, plus they are low in calories.
More Summer Salad Recipes
You know how else cucumbers are terrific? In fresh pressed juices! Try this cucumber celery juice or this watermelon cucumber juice.
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📖 Recipe
Cucumber and Feta Salad
Equipment
Ingredients
Cucumber Salad
- 2 English cucumbers or 4-6 mini's or Persian cucumbers
- 3 tablespoons finely chopped red onion or thinly sliced, or sub shallot
- 2-3 tablespoons finely chopped fresh dill or mint, or use both
- 2 -3 ounces crumbled feta cheese or goat cheese
- 2 teaspoons lemon zest
Lemon Vinaigrette (makes extra)
- 3 tablespoon lemon juice
- 3 tablespoons olive or avocado oil
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
Instructions
Slice the cucumbers
- Slice cucumbers lengthwise into quarters. Lay quarters flat and slice out the seedy centers. Cut quarters into small pieces on the diagonal or crosswise. Add to a medium bowl. Add red onion, herbs, and feta and lemon zest if using.
Make vinaigrette
- Whisk together the lemon juice, oil, salt, and pepper until smooth. Using 2 tablespoons of vinaigrette, dress the cucumber salad just before serving. Serve chilled. Use ore vinaigrette if preferred.
Notes
Nutrition
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Madonna/aka/Ms. Lemon says
I need to check out the mint. I just never seem to think of it, but I do love the Persian cukes and feta. Very nice, and as always wonderful photos.