A fresh, crunchy and tangy cucumber salad made with crisp cucumber, creamy feta, fresh dill, olive oil and a bright lemon-vinegar dressing. Similar cucumber-feta-dill versions are typically no-cook and can be prepared in about 10–15 minutes.
Ingredients
For the Salad
- 4 medium English cucumbers, thinly sliced
- ½ cup crumbled feta cheese
- 2–3 tbsp fresh dill, finely chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp red onion, finely chopped — optional
- 1 small garlic clove, minced
- ½ tsp dried oregano
- ¼ tsp red pepper flakes — optional
- ¼ tsp black pepper
- Salt, to taste
For the Dressing
- 2 tbsp extra-virgin olive oil
- 1½ tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- ½ tsp Dijon mustard — optional
- ½ tsp honey — optional
Instructions
- Slice the cucumbers: Wash and thinly slice the cucumbers into rounds.
- Remove excess water: Place the cucumber slices in a colander and lightly sprinkle with salt. Let them sit for 10–15 minutes, then gently pat dry. This helps prevent a watery salad. Similar cucumber-feta recipes use a short draining step before dressing.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, garlic, black pepper and oregano.
- Combine: Add cucumber slices, feta, dill, parsley and red onion to a large bowl.
- Dress the salad: Pour the dressing over the cucumber mixture.
- Toss gently: Mix until the cucumbers are evenly coated and the feta remains in small pieces.
- Chill: Refrigerate for 15–30 minutes before serving for a colder, more flavorful salad.
- Finish: Add a little extra dill and feta on top before serving.
Recipe Information
- Prep Time: 15 minutes
- Chill Time: 15–30 minutes
- Total Time: About 30–45 minutes
- Servings: 4
- Course: Salad / Side Dish
- Cuisine: Mediterranean-inspired
- Difficulty: Easy
- Cooking: No cooking required
Approximate Nutrition
Per serving, assuming 4 servings:
- Calories: ~150 kcal
- Protein: ~4 g
- Carbohydrates: ~7 g
- Fat: ~12 g
- Saturated Fat: ~3 g
- Fiber: ~1–2 g
- Sugar: ~3 g
- Sodium: ~450–600 mg
Nutrition varies mainly with the amount of feta, olive oil and salt used. Comparable cucumber-feta salads range around 119–161 calories per serving depending on the recipe and serving size.
Tips & Variations
- For extra crunch: Use English or Persian cucumbers.
- For more Mediterranean flavor: Add Kalamata olives and a little oregano.
- For more creaminess: Add 2–3 tablespoons Greek yogurt.
- For more spice: Add crushed red pepper or sliced jalapeño.
- For a low-carb option: Skip the honey.
- For meal prep: Keep the dressing separate and toss just before eating.
- Don’t freeze: Cucumber becomes watery and soft after freezing.
Q&A
Q: Can I make this salad ahead of time?
Yes. You can prepare it several hours ahead and refrigerate it. For the crispest texture, add the dressing shortly before serving.
Q: Can I use regular cucumbers?
Yes. English, Persian or regular cucumbers all work. If regular cucumbers have large seeds, you can remove some of the seeds first.
Q: What can I use instead of feta?
Goat cheese is a good substitute. You can also use dairy-free feta if needed.
Q: Can I make it without dill?
Yes. Fresh parsley, mint or a combination of parsley and basil can be used.
Q: Is this salad vegetarian?
Yes, when made with vegetarian-friendly feta.
Q: Can I make it dairy-free?
Yes. Simply leave out the feta or use a dairy-free feta alternative.
Q: How long does it last in the refrigerator?
For best texture, enjoy it within 1–2 days after dressing. Some cucumber-feta salads can be refrigerated for several days, but the cucumbers gradually soften.
Q: What can I serve it with?
It’s excellent alongside grilled chicken, fish, steak, burgers, wraps, rice or pita bread. Cucumber-feta salad is commonly served as a light side with grilled meals.
Q: Can I make it more filling?
Yes. Add grilled chicken, chickpeas, boiled eggs or white beans for extra protein and a more substantial meal.