A crisp, tangy cucumber salad tossed with creamy feta, fresh herbs, and a lemony olive oil dressing.
Cucumber feta salad is one of those recipes you pull out when it is too hot to cook, you have people coming over in 30 minutes, or you simply want something fresh and crunchy beside whatever is on the grill. This simple salad leans into juicy cucumbers, salty feta, and a zippy lemon garlic dressing that tastes like summer in every bite. It feels a little bit Greek inspired thanks to the classic combo of olive oil, lemon, and oregano, but it is relaxed and weeknight friendly, not fussy or overly traditional.
What I love about this dish is how quickly it comes together. While the cucumbers rest with a sprinkle of salt, you whisk the dressing in the same bowl you are going to serve it in. No cooking, no fancy equipment, and no special skills. Just slice, toss, and chill. It is the kind of salad that quietly steals the show at a potluck, yet it is simple enough to throw together for lunch with a piece of toast or leftover chicken.
The texture is a big part of the magic too. You get cool, crunchy cucumber, creamy feta, and a little bite from red onion, all coated in a silky lemon olive oil dressing. Fresh herbs brighten everything up, so each forkful tastes alive, not heavy. If you like salads that are bold and flavorful but still feel light, this one fits right into your everyday cooking.
Why you will love this cucumber feta salad:
- Fast: ready in about 15 minutes with zero cooking.
- Fresh and light: perfect for warm weather or whenever you crave crunch.
- Versatile: pairs with grilled meats, sandwiches, or mezze style spreads.
- Make ahead friendly: stays crisp for hours thanks to the sturdy cucumbers.
- Great for entertaining: easy to scale up and looks beautiful on the table.
Ingredients
Serves 4 as a side
Salad
- 2 large English cucumbers, thinly sliced into half moons (about 1 1/2 lb / 680 g)
- 1/4 small red onion, very thinly sliced (about 1/4 cup / 30 g)
- 3/4 cup crumbled feta cheese (about 4 oz / 115 g)
- 1/4 cup chopped fresh dill, loosely packed (about 10 g)
- 2 tbsp chopped fresh parsley (optional, about 8 g)
- 1 tbsp capers, drained (optional, for extra tang)
Lemon Herb Dressing
- 3 tbsp extra virgin olive oil (45 ml)
- 2 tbsp fresh lemon juice (30 ml, about 1 lemon)
- 1 tsp lemon zest, finely grated
- 1 small garlic clove, minced or pressed
- 1 tsp dried oregano
- 1/2 tsp honey or sugar (optional, to soften the acidity)
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
💡 Shopping tip: Choose firm cucumbers with smooth, bright skin and no soft spots; they should feel heavy for their size and not bend when you gently press them.
Step-by-Step Instructions
- Prep the cucumbers (5 minutes). Wash the cucumbers and slice them lengthwise, then cut into thin half moons about 1/4 inch (0.5 cm) thick. Add to a large mixing or serving bowl. Sprinkle with a small pinch of salt and toss gently. 💡 Tip: Lightly salting the cucumbers draws out a bit of water so the salad stays crisp and less watery.
- Add the red onion (2 minutes). Thinly slice the red onion and add it to the bowl with the cucumbers. If you are sensitive to raw onion, rinse the slices under cold water for 30 seconds and pat dry before adding.
- Make the dressing (3 minutes). In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, dried oregano, honey, salt, and black pepper until slightly thickened and emulsified. 💡 Tip: Taste the dressing before adding it. If it feels too sharp, add a tiny extra drizzle of olive oil or a pinch more honey.
- Dress the salad (2 minutes). Pour the dressing over the cucumbers and onion. Toss gently with tongs or a large spoon until everything is lightly coated but not swimming in dressing.
- Add feta and herbs (2 minutes). Crumble the feta over the salad. Add the chopped dill, parsley, and capers if using. Toss again very gently so the feta stays in nice chunks. 💡 Tip: If using very soft feta, add it last and barely fold it through so it does not completely dissolve into the dressing.
- Chill briefly and serve (5 minutes, optional). Let the salad rest in the fridge for about 5 to 10 minutes so the flavors can mingle. Give it a quick stir, taste, and adjust salt, pepper, or lemon juice before serving.
Variations & Substitutions
- Use Persian cucumbers instead of English cucumbers for extra crunch and fewer seeds.
- Swap feta for crumbled goat cheese for a creamier, tangier salad.
- Make it dairy free by skipping the feta and adding sliced olives and extra capers for saltiness.
- Add halved cherry tomatoes, sliced radishes, or diced bell pepper for more color and texture.
- Replace dill with fresh mint or basil if that is what you have on hand.
Make-Ahead, Storage & Reheating
- Make-ahead: You can whisk the dressing up to 3 days in advance and store it in the fridge. Slice the cucumbers and onion up to 1 day ahead, keep them in separate airtight containers, and toss with dressing, feta, and herbs up to 1 hour before serving.
- Storage: Leftover salad keeps well in an airtight container in the refrigerator for 2 to 3 days. The cucumbers will soften slightly but still taste great.
- Freezing: Not recommended. Cucumbers become mushy and watery after freezing and thawing.
- Reheat: This salad is served chilled or at room temperature, so no reheating is needed. Simply give leftovers a quick toss and adjust seasoning before serving.
Nutritional Info (Estimated, per serving)
- Calories: ~180
- Protein: ~5 g
- Carbs: ~6 g
- Fat: ~15 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Serve alongside grilled chicken, steak, lamb chops, or salmon for a fresh, bright side.
- Add to a mezze style spread with hummus, pita, olives, and roasted vegetables.
- Spoon over a bed of cooked quinoa, couscous, or farro to make it a light lunch bowl.
- Pair with a simple tomato pasta or baked fish for an easy weeknight dinner.
- Use as a filling in pita pockets with sliced rotisserie chicken or falafel.
Recipe FAQs
Can I make cucumber feta salad ahead of time for a party?
Yes. For the best texture, keep the cucumbers and onion separate from the dressing, feta, and herbs. Toss everything together 30 to 60 minutes before serving so the cucumbers stay crisp but the flavors have time to mingle.
Do I have to peel the cucumbers?
If you use English or Persian cucumbers, peeling is optional because their skin is thin and tender. For thicker skinned cucumbers, peel fully or in stripes to reduce bitterness.
What can I use instead of feta cheese?
Try crumbled goat cheese for creaminess, or a firm cheese like queso fresco. For a dairy free option, skip the cheese and add sliced olives and an extra pinch of salt to mimic the briny flavor.
Can I make this salad spicy?
Absolutely. Add a pinch of red pepper flakes to the dressing or thinly slice a mild fresh chili and toss it in with the cucumbers. Start small and adjust to your heat preference.
How do I keep the salad from getting watery?
Salt the cucumbers lightly first and let them sit for a few minutes, then drain off any liquid before adding the dressing. Also, avoid overdressing; you can always add more at the table if needed.
What if I do not like raw red onion?
You can use very thinly sliced green onions or shallots instead. Another option is to soak the red onion slices in cold water for 10 minutes, then drain and pat dry to mellow the bite.
Final Notes
This cucumber feta salad is the sort of recipe that quickly finds a permanent spot in your rotation. It is simple and refreshing enough to make on a busy weeknight, but it also has that pretty, vibrant look that makes guests think you tried harder than you actually did. Whether you serve it next to grilled kebabs, tuck it into wraps, or enjoy it straight from the bowl on a hot afternoon, it brings brightness and crunch to just about any meal.
If you give this salad a try, I would love to hear how you served it and any twists you added with herbs or veggies from your fridge. Feel free to share your version in the comments or send the recipe to a friend who is always looking for easy ideas for fresh sides. Happy chopping, and enjoy every cool, crunchy bite.
