10-Minute Cucumber Feta Salad

This cucumber feta salad is the kind of thing you throw together on a hot night when you can’t face the stove. Crunchy cukes, salty feta, and a lemon herb dressing that takes about a minute to shake together.

It is fresh, bright, and goes with just about anything. It also holds up in the fridge for a day or two, so you can make it ahead.

Why This Salad Stays in My Fridge

I keep coming back to this combo because the feta softens just slightly in the dressing, coating the cucumbers with a creamy tang that never feels heavy. The red onion adds a little bite, and the herbs make it taste like summer.

It is also forgiving. If your cucumbers are extra watery, a quick drain in a colander fixes that. And if you have fresh dill or mint, both work beautifully.

Ingredients

• 1 English cucumber (or 2 to 3 Persian cucumbers): thin skinned, no peeling needed. If using a regular waxy cucumber, peel it first.
• 4 oz feta cheese, crumbled: a block in brine tastes best and crumbles into nice chunks.
• 1/4 small red onion, thinly sliced: soak in cold water for 5 minutes to take the raw edge off.
• 3 tbsp extra virgin olive oil: use the good stuff, it shows.
• 2 tbsp fresh lemon juice: about half a lemon.
• 1 tbsp chopped fresh dill (or mint): either herb, or a mix.
• 1/2 tsp dried oregano: adds an earthy depth.
• Salt and black pepper: to taste.

Variations and Substitutions

• Swap the cheese: crumbled goat cheese or fresh mozzarella pearls work instead of feta.
• Make it creamy: fold in a spoonful of thick Greek yogurt or sour cream for a richer dressing.
• Add crunch: toss in toasted pine nuts or slivered almonds.
• Bulk it up: add halved cherry tomatoes, chopped bell pepper, or chickpeas to turn it into a light meal.
• Change the herb: basil, parsley, or chives are all great.

If you like this, you will probably also love our Tomato Cucumber Salad with Za’atar.

How to Make Cucumber Feta Salad

Step 1: Whisk the Dressing

Whisk together the 3 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 teaspoon dried oregano, and a pinch each of salt and pepper in a small bowl. Or shake them in a lidded jar for about 30 seconds, until the dressing thickens slightly and looks creamy. Set it aside while you prep the rest.

Step 2: Combine the Salad

Slice the cucumber into half moons about 1/4 inch thick. If you are using a regular waxed cucumber, peel it first. Put the slices in a large bowl along with the crumbled 4 oz feta and the thinly sliced red onion. If you soaked the onion in cold water, drain it well before adding.

Step 3: Dress and Serve

Pour the dressing over the salad and toss everything gently with a big spoon until the cucumbers are coated and the feta is speckled with herbs. Taste and add another pinch of salt or a squeeze of lemon if it needs it. Spoon the salad onto a platter or into bowls right away, or let it sit for 5 minutes so the dressing soaks in a bit.

Tips for the Freshest Salad

• If your cucumbers are watery, salt them lightly and let them drain in a colander for 10 to 15 minutes before using. Pat them dry with a paper towel.
• A block of feta in brine stays creamier than pre crumbled and does not dry out.
• Taste the dressing before you add it to the salad. Lemon strength varies, so adjust it now.
• This salad is at its best within an hour of mixing, but leftovers keep well for a couple of days.

Scale it up for a crowd:

Keeping It Fresh for Later

• Refrigerate: store leftovers in a covered container in the fridge for up to 2 days. The cucumbers will soften a bit but still taste great.
• Serve cold: enjoy it straight from the fridge.

What to Serve with Cucumber Feta Salad

The bright, tangy salad cuts through rich meats beautifully. Serve it next to grilled chicken thighs, lamb chops, or a simple pan seared salmon. For a vegetarian meal, spoon it over warm pita or alongside grilled halloumi.

Frequently Asked Questions

Can I use dried dill instead of fresh?

No, dried dill does not have the same bright flavor. Use fresh, or try parsley or chives instead.

Is this salad gluten free?

Yes, all the ingredients are naturally gluten free.

Can I make it ahead for a party?

Yes, make the dressing and slice the cucumbers separately, then toss just before serving to keep the salad crisp.

What is the best cucumber to use?

English or Persian cucumbers are ideal because they are thin skinned and nearly seedless. A regular cucumber works fine if you peel and seed it.

Cucumber Feta Salad Recipe

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Calories: 185

Ingredients Method Notes

Ingredients

  

• 1 English cucumber (or 2 to 3 Persian cucumbers)
• 4 oz feta cheese, crumbled
• 1/4 small red onion, thinly sliced
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh dill (or mint)
• 1/2 tsp dried oregano
• Salt and black pepper

Method

 

1. Whisk together the olive oil, lemon juice, oregano, salt, and pepper until creamy. Set aside.
2. Slice the cucumber into 1/4 inch half moons and place in a large bowl. Add the crumbled feta and sliced onion.
3. Pour the dressing over the salad, toss gently, and serve.

Notes

If you have time, let the dressed salad sit for 5 to 10 minutes before serving. It gives the feta a chance to soften and soak up the lemony dressing. For extra crunch, dress it right before eating.