A fresh, crunchy and tangy cucumber salad made with crisp cucumbers, salty feta, fresh dill, garlic, lemon and a simple olive-oil dressing. It is similar to classic cucumber-feta-dill salads, which are commonly served as a refreshing Mediterranean-style side dish.
Ingredients
For the Salad
4 large English cucumbers, thinly sliced
¾ cup crumbled feta cheese
¼ cup fresh dill, finely chopped
2 tbsp finely chopped fresh parsley, optional
2 garlic cloves, minced
¼ tsp red pepper flakes
¼ small red onion, very thinly sliced, optional
½ tsp salt, plus more if needed
¼ tsp freshly ground black pepper
For the Dressing
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
½ tsp dried oregano
½ tsp honey or maple syrup, optional
¼ tsp garlic powder, optional
The combination of cucumber, feta, dill, olive oil and an acidic dressing is a classic approach for this type of salad.
Instructions
1. Prepare the Cucumbers
Wash the cucumbers thoroughly and trim both ends.
Slice them into thin rounds, approximately ⅛–¼ inch thick. English or Persian cucumbers work especially well because their skins are thin and their texture stays crisp.
2. Remove Excess Water
Place the sliced cucumbers in a colander and sprinkle lightly with salt.
Let them sit for 10–15 minutes. This helps draw out excess moisture so the finished salad doesn’t become watery.
After draining, gently pat the cucumber slices dry with paper towels.
3. Make the Dressing
In a small bowl, whisk together:
Olive oil
Lemon juice
Red wine vinegar
Dijon mustard
Oregano
Honey, if using
Garlic powder
Black pepper
Whisk until the dressing looks smooth and slightly emulsified.
4. Combine the Salad
Add the drained cucumber slices to a large mixing bowl.
Add the:
Crumbled feta
Fresh dill
Parsley
Red onion
Minced garlic
Red pepper flakes
Gently toss everything together so the feta doesn’t completely break apart.
5. Add the Dressing
Pour the dressing over the cucumber mixture.
Toss gently until every cucumber slice is lightly coated.
Taste and adjust the seasoning with additional salt, pepper or lemon juice if desired.
6. Chill and Serve
For the best flavor, refrigerate for 15–30 minutes before serving.
Give the salad another gentle toss just before serving and sprinkle a little extra dill and feta on top.
Tip: For the freshest texture, serve it soon after dressing because cucumbers naturally release water as they sit.
Recipe Information
Prep Time: 15 minutes
Draining Time: 10–15 minutes
Chilling Time: 15–30 minutes
Total Time: About 40 minutes
Servings: 6
Course: Salad / Side Dish
Cuisine: Mediterranean-inspired
Difficulty: Easy
Cooking Required: No
Estimated Nutrition Information
Per serving, based on 6 servings:
Calories: ~150 kcal
Protein: ~4 g
Carbohydrates: ~7 g
Dietary Fiber: ~1.5 g
Total Fat: ~12 g
Saturated Fat: ~3 g
Sugar: ~3 g
Sodium: ~350–450 mg
Potassium: ~300 mg
Nutrition will vary depending on the amount of feta, olive oil, salt and dressing used.
Dietary Notes
Vegetarian
Gluten-free
Low-carb friendly
Keto-friendly with a reduced amount of honey
Nut-free
No cooking required
Tips for the Best Cucumber Salad
1. Use English cucumbers:
They are crisp, less watery and don’t usually need peeling.
2. Don’t skip draining:
Salting and draining the cucumber helps prevent watery dressing.
3. Use fresh dill:
Fresh dill gives the salad a much brighter flavor than dried dill.
4. Add feta last:
Gently fold it in to keep some larger creamy, salty pieces throughout the salad.
5. Don’t overdress:
Start with most of the dressing and add more only if needed.
6. Make it spicy:
Add extra red pepper flakes or a small amount of finely chopped jalapeño.
7. Add protein:
Serve it with grilled chicken, salmon, shrimp or chickpeas for a more filling meal.
Frequently Asked Questions
Can I make this cucumber salad ahead of time?
Yes. You can prepare the cucumbers, feta and herbs ahead of time, but for the best crunch, keep the dressing separate and combine everything shortly before serving.
Why is my cucumber salad watery?
Cucumbers contain a lot of water. Salting and draining the slices for 10–15 minutes before dressing helps reduce this problem.
Can I use regular cucumbers?
Absolutely. If using large regular cucumbers, you can peel them and scoop out some of the watery seeds before slicing.
Can I use dried dill?
Yes. Fresh dill is preferred, but dried dill works when fresh isn’t available. Start with about 1–2 teaspoons dried dill and adjust to taste.
Can I leave out the feta?
Yes. The salad will still be refreshing without feta, although feta provides the salty, creamy flavor that balances the cucumber.
Can I use Greek yogurt?
Yes. For a creamy version, mix ½ cup Greek yogurt with lemon juice, dill, garlic and a little olive oil, then toss with the cucumbers. Creamy cucumber-feta versions are also commonly made with yogurt.
How long does it last in the refrigerator?
For the best texture, enjoy it within 1–2 days. The cucumbers will continue releasing water as they sit, so the salad becomes softer over time.
Can I freeze cucumber salad?
No. Freezing is not recommended because the cucumbers become soft and watery after thawing.
What can I serve with it?
It pairs beautifully with grilled chicken, lamb, fish, shrimp, burgers, kebabs, roasted vegetables, pita bread or hummus.
Is this good for a Mediterranean-style diet?
Yes. Cucumbers, herbs, olive oil and feta fit naturally into a Mediterranean-style eating pattern, although the overall nutritional profile depends on the complete meal and portion size.
Can I make it dairy-free?
Yes. Simply omit the feta or use a suitable dairy-free feta alternative.
Serving Suggestion
Serve this Cucumber Feta Dill Salad chilled with extra crumbled feta, fresh dill, cracked black pepper and a small drizzle of extra-virgin olive oil on top.
Fresh • Crunchy • Creamy • Tangy • Refreshing!