Oh my goodness, you guys HAVE to try this Cucumber Feta Salad. Seriously. With the weather finally starting to feel properly warm and lovely – you know, that perfect mid-May vibe where summer feels just around the corner? – this salad is practically living on my table right now.
It all started years ago during a crazy heatwave. I needed something cool, something fast, something that didn’t involve firing up the stove (because, ugh, no). I swear, I tinkered with this recipe forever! A little more lemon? Less oil? Mint or dill? How chunky should the cucumber be? It was a real trial-and-error process, but totally worth it because I finally cracked the code. This isn’t just a cucumber salad; it’s THE Cucumber Feta Salad. It’s got that amazing cool crunch, the salty punch from the feta, the zip from the lemon… it’s just sunshine in a bowl. I’m SO excited to share how I make it!
Okay, Here’s What You Gotta Snag (Your Flavor Crew!)
Getting your ingredients ready for this Cucumber Feta Salad is easy peasy. We’re going for maximum freshness here!
- Crunchy Cucumbers: Grab about 2 medium English or Persian cucumbers. You know the ones – thin skin, fewer seeds? Perfect. You’ll want about 3-4 cups chopped.
- Feta Cheese (The Good Stuff!): About 1 cup (around 150g) of crumbled feta. Okay, listen: if you can find feta sold in a block in brine, GET IT. It tastes SO much better than the pre-crumbled dry stuff. Trust me! But really, use as much or as little feta as makes your heart happy. Not a feta fan? Crumbled goat cheese is pretty darn good too, or find a vegan feta!
- A Little Red Onion: Half a small one, sliced paper-thin. Quick tip: If raw onion can be a bit strong for you, toss the slices in the lemon juice for 10 mins before mixing. It mellows them out perfectly! Or try: Shallots are milder, or just use some sliced green onions.
- Fresh Herbs (Don’t Skip!): About ¼ cup chopped fresh mint OR dill. Or go wild and use both! Mint is super cooling, dill has that lovely fresh taste… you can’t lose. Another idea: Fresh parsley works great too for a clean flavor.
- Lemon Juice (Fresh is Best!): ¼ cup – and please, squeeze it fresh! Bottled juice just isn’t the same. You need that ZING.
- Good Olive Oil: ¼ cup extra virgin. Since there’s no cooking, the flavor really comes through, so use one you like the taste of!
- Salt & Pepper: You know the drill. Go easy on the salt initially, though – feta’s already salty! Freshly ground pepper is always best.
- (Maybe) Some Olives: About ½ cup Kalamata or other tasty olives, pitted and halved. They add a nice salty, chewy bit. Totally optional, but good!
- (Maybe) Cherry Tomatoes: Toss in ½ cup halved cherry toms if you want a pop of color and sweetness. Why not!
How Long Does It Really Take? (Spoiler: Not Long!)
Okay, seriously, one of the best things about this Cucumber Feta Salad is how FAST it is.
- Prep Time: 15 minutes. Maybe 20 if you’re slow chopping or get distracted by your phone (no judgment!).
- Cook Time: ZERO. None. Zilch. Keep that kitchen nice and cool!
- Total Time: Yeah, like 15-20 minutes, start to finish.
It’s faster than waiting for delivery, faster than boiling pasta sometimes! It’s the perfect “Oh shoot, what are we having for a side?” solution. My absolute lifesaver when I need something fresh, like, yesterday.
Let’s Throw This Amazing Salad Together!
Alright, let’s do this! Making this Cucumber Feta Salad is ridiculously easy. Here we go:
Step 1: Chop It Like It’s Hot (Except It’s Cool)
Wash those cukes! Peel ’em, don’t peel ’em, make stripes – whatever floats your boat. Chop into bite-sized bits (I like about ½-inch cubes). Slice that red onion super thin (remember the lemon soak trick!). If you’re using olives or tomatoes, halve them now. Dump everything into your biggest, happiest salad bowl.
Step 2: Add the Good Stuff
Okay, now gently crumble the feta over everything. Try not to smash it into oblivion – nice chunks are what we want! Chop up your herbs (mint? dill? parsley? your choice!) and sprinkle ’em in. Smell that? SO GOOD.
Step 3: Shake Up the Dressing
Grab a little bowl or a jar with a lid. Pour in the lemon juice and olive oil. Add a pinch of salt (easy does it!) and a good grind of pepper. Now whisk it or shake it! Get it all mixed up until it looks creamy-ish. My two cents: A tiny pinch of dried oregano is nice here too! Taste it – need more lemon? Salt? Make it yummy for YOU.
Step 4: Mix & Mingle (Gently!)
Pour that lovely dressing all over the stuff in the bowl. Use big spoons and gently, gently toss it all together. You wanna coat everything without pulverizing the feta. Just lift and turn until every bit of that future Cucumber Feta Salad looks happy and dressed.
Step 5: Let It Chill (Just for a Bit!)
You could eat it now… but if you have 10-15 minutes, cover the bowl and stick your Cucumber Feta Salad in the fridge. Seriously, it makes it even better! The flavors get friendly, and it gets perfectly cool and crisp. It’s worth the tiny wait, promise!
Recipes You May Like
- Watermelon Feta Salad
- Chicken Burgers with Feta Cheese and Spinach
- Garlic Butter Shrimp & Lobster Ramen
Okay, How Should We Eat This Glorious Salad?
This Cucumber Feta Salad is such a team player! It goes with almost anything. Here are some ideas:
- With Grilled Stuff: Oh man, next to grilled chicken, fish (especially salmon!), lamb skewers… perfection. It just cuts through the richness.
- Awesome Lunch: Just pile it high in a bowl! Maybe add some canned chickpeas (rinsed!) or cooked quinoa if you want it to be more filling. So refreshing.
- Pita Pockets!: Stuff it into warm pitas, maybe with some hummus. Delicious and easy to eat.
- BBQ Hero: Bring this to your next cookout or potluck. It’s always the first bowl to disappear, I swear. Looks pretty, tastes amazing. Be prepared for recipe requests for this Cucumber Feta Salad!
- Mezze Platter: Make it part of a big spread with dips, olives, bread… you get the idea. Looks super impressive!
My fave extra: Sometimes I toast some pumpkin seeds and toss them on top right before serving. Adds a great little crunch!
What About Leftovers? (If You Have Any!)
Real talk: this Cucumber Feta Salad is absolutely best eaten the day you make it. Cucumbers just get a bit soft over time.
- Fridge Life: If you do have leftovers, stick ’em in an airtight container in the fridge. They’ll be okay for about a day, but definitely expect less crunch. Still tasty, though!
- Prep Smart: Want to make it ahead? Chop the cucumber and onion, store ’em in a container. Keep the feta separate. Mix the dressing and keep it in a jar. Then, right before serving, toss everything together with the fresh herbs. That’s your best bet for keeping that Cucumber Feta Salad crisp!
- Freezer? Nope!: Just don’t. Cucumbers + Feta + Freezer = Sadness.
Easy peasy!
Seriously Though, Why Am I So Obsessed?
I know I sound like a broken record, but I just ADORE this Cucumber Feta Salad! It’s lightning fast, no cooking involved (major win!), uses fresh stuff that makes you feel good, and honestly? It just tastes incredible. That mix of cool, crunchy, salty, tangy, herby… it just works. It’s bright, it’s cheerful, it’s my go-to for basically any meal that needs a little lift. It’s proof that sometimes the simplest things really are the best.
Okay, your turn! Go make this Cucumber Feta Salad! I really think you’ll fall in love with it too. And PLEASE tell me how it goes in the comments below! Did you tweak anything? Love it? Hate it? (You won’t hate it.) I genuinely love hearing from you guys! Happy salad making!
Cucumber Feta Salad
Quick & easy Cucumber Feta Salad! A refreshing, Greek-style side dish ready in 15 mins. Perfect healthy salad recipe. Try this today!
Ingredients
- 2 medium English or Persian cucumbers, chopped
- 1 cup crumbled feta cheese (block feta recommended)
- 1/2 small red onion, very thinly sliced
- 1/4 cup chopped fresh mint or dill (or a mix)
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- Salt, to taste (use sparingly initially)
- Freshly ground black pepper, to taste
- Optional: 1/2 cup Kalamata olives, pitted and halved
- Optional: 1/2 cup cherry tomatoes, halved
Instructions
Step 1: Chop It Like It’s Hot (Except It’s Cool)
Wash those cukes! Peel ’em, don’t peel ’em, make stripes – whatever floats your boat. Chop into bite-sized bits (I like about ½-inch cubes). Slice that red onion super thin (remember the lemon soak trick!). If you’re using olives or tomatoes, halve them now. Dump everything into your biggest, happiest salad bowl.
Step 2: Add the Good Stuff
Okay, now gently crumble the feta over everything. Try not to smash it into oblivion – nice chunks are what we want! Chop up your herbs (mint? dill? parsley? your choice!) and sprinkle ’em in. Smell that? SO GOOD.
Step 3: Shake Up the Dressing
Grab a little bowl or a jar with a lid. Pour in the lemon juice and olive oil. Add a pinch of salt (easy does it!) and a good grind of pepper. Now whisk it or shake it! Get it all mixed up until it looks creamy-ish. My two cents: A tiny pinch of dried oregano is nice here too! Taste it – need more lemon? Salt? Make it yummy for YOU.
Step 4: Mix & Mingle (Gently!)
Pour that lovely dressing all over the stuff in the bowl. Use big spoons and gently, gently toss it all together. You wanna coat everything without pulverizing the feta. Just lift and turn until every bit of that future Cucumber Feta Salad looks happy and dressed.
Step 5: Let It Chill (Just for a Bit!)
You could eat it now… but if you have 10-15 minutes, cover the bowl and stick your Cucumber Feta Salad in the fridge. Seriously, it makes it even better! The flavors get friendly, and it gets perfectly cool and crisp. It’s worth the tiny wait, promise!
Notes
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Nutrition Information:
Yield: 4-6 servingsAmount Per Serving:Calories: Approximately 200 calories per serving
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