Cucumbers are the star in this cucumber and feta salad. Fresh herbs like mint or dill, plus tangy feta cheese make a terrific combination for a refreshing salad. Served with a light and lemony vinaigrette, it's perfect for hot summer days and summer barbecues. Cool food, ready in about 15 minutes.
Discovering Persian cucumbers, I was instantly transformed into a cucumber lover in one bite. They have crisp thin skin with almost sweet flavor and few seeds. English cucumbers are also an excellent choice for this cucumber feta salad. It has the perfect balance with sweet and salty flavors.
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Why You'll Like This Recipe
- Cucumbers are hydrating on a hot summer day making this the perfect summer or warmer weather salad.
- Easy to make with simple ingredients.
- Terrific way to use cucumbers.
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 feta salad.
- Cucumbers: I use either Persian cucumbers or mini cucumbers for cucumber salad or English cucumbers (also called hothouse or seedless cucumbers).
- Onion: Red onion adds nice color. You can use shallot too.
- Fresh herbs: Choose fresh mint, fresh dill, or both.
- Cheese: Get a block of feta cheese and crumble it yourself or use crumbled feta cheese for speed. Another option is a creamy feta cheese. I prefer the tang of real Greek feta cheese, or use cows milk feta cheese.
- Lemon: For bright flavor and a little acidity. For more lemon flavor and color use some zest too.
- Oil: Extra virgin olive oil or avocado oil are good options. Pass on vegetable oil which is industrially produced and totally toxic, usually made from GMO soy. If you have any, toss it.
Please see the recipe card for measurements.
For another delicious and easy way to use cucumbers, try these 10-minute cucumber bites for an easy appetizer.
Substitutions and Variations
- For a Greek cucumber salad add halved cherry tomatoes or grape tomatoes, Kalamata olives, and try a little fresh oregano.
- Swap lime juice for lemon juice or red wine vinegar.
- Change up the fresh herbs for chopped fresh cilantro, fresh basil, or other types of mint.
- Not a fan of feta? Substitute crumbled goat cheese for the feta cheese.
For another refreshing summer salad try this watermelon feta salad with basil or this green leafy Greek salad.
Recipe Instructions
Step 1: Chop cucumbers. Slice the cucumbers into quarters lengthwise. Next, slice out the seedy centers, then cut the quarters into small pieces on a diagonal. Add to a medium bowl.
Step 2: Chop onion (or thinly slice) and chop herbs. Add to the bowl.
Step 3: Make the vinaigrette. Zest lemon first, then juice. Whisk olive oil and lemon juice together in a small bowl, season with salt and black pepper. Toss with the cucumber salad when ready to serve.
Chef's tip: if red onions are too strong for you, after chopping put 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.
Serving Suggestions
- Serve cucumber 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.
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.
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 mint or dill or 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
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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.