Cucumber and Feta Salad Recipe (Ready in 10 Minutes!)

Why This Salad Is on Repeat All Summer

Fresh and healthy cucumber and feta salad made with crisp cucumbers, creamy feta cheese, herbs, and a simple homemade dressing.

There's a stretch every summer where my counter is covered in cucumbers — from the garden, from the farmers market, from a produce box I got a little too excited about. This salad is where most of them end up.

It's barely a recipe, honestly. Cold cucumber, salty feta, a sharp little dressing, and whatever soft herb I have on hand. But it's the kind of dish that tastes like more effort went into it than actually did, and it disappears fast whenever I bring it to a barbecue or serve it next to grilled chicken.

If you've got a few cucumbers sitting around and ten spare minutes, this is a good use of both.

Ingredients

• 2 large English cucumbers, sliced into half-moons
• 1 cup crumbled feta cheese
• 1/4 cup thinly sliced red onion
• 2 tablespoons fresh dill, chopped (or substitute fresh mint)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste

Optional add-ins: kalamata olives, cherry tomatoes, a pinch of red pepper flakes

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1. Mandoline Slicer — for quick, even cucumber slices
2. Wooden Salad Bowl — the one this salad is practically made for
3. Feta Cheese Block (vs. pre-crumbled) — better texture and flavor than pre-crumbled
4. Herb Scissors — makes quick work of chopping dill or mint

How to Make Cucumber and Feta Salad

 1. Slice the cucumbers. 

• Cut into half-moons or rounds, about 1/4-inch thick, and add to a large bowl.

 2. Add the onion and feta. 

• Layer in the sliced red onion and crumbled feta.

 3. Whisk the dressing.

• In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.

 4. Toss gently.

• Pour the dressing over the salad and toss lightly so the feta doesn't fully break apart.

 5. Finish with herbs. 

• Sprinkle the fresh dill on top just before serving.

• Prep time: 10 minutes
• Servings: 4
• Diet: Vegetarian, gluten-free

Tips for the Best Cucumber and Feta Salad

• Use English or Persian cucumbers if you can — they have fewer seeds and a thinner skin, so there's no need to peel them.
• Salt the cucumbers first and let them sit in a colander for 10 minutes if you want a less watery salad, then pat dry before assembling.
• Add the salt sparingly at first — feta is already salty, so taste before you season heavily.
• Serve it cold. This salad is best straight from the fridge, especially on a hot day.

How to Store It

This salad is best eaten within a day, since cucumbers release water as they sit and can make things soggy by day two. If you want to prep ahead, slice the cucumbers and mix the dressing separately, then combine just before serving.

Frequently Asked Questions

 1. Can I use regular cucumbers instead of English cucumbers? 

• Yes — just peel them first and scoop out the seedy center, since regular cucumbers tend to be more watery and bitter-skinned.

 2. What can I use instead of feta? 

• A mild goat cheese works well if you want a creamier texture, or a plant-based feta for a dairy-free version.

 3. Can I make this ahead for a party?

• It's best assembled within a few hours of serving. If you need to prep further ahead, keep the dressing separate and toss everything together right before guests arrive.

 4. What pairs well with cucumber and feta salad?

• It's a natural side for grilled meats, kebabs, or alongside a bowl of soup. It also works well stuffed into a pita with hummus.

Nutrition (per serving, approximate)

• Calories: 160
• Protein: 6g
• Carbs: 6g
• Fat: 13g
• Fiber: 1g

Nutrition values are estimates and will vary based on exact ingredients and brands used.