Name: Cucumber Feta Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 large cucumbers, thinly sliced; 1 cup feta cheese, crumbled; 1/4 cup red onion, thinly sliced; 1/4 cup fresh dill, chopped; 2 tbsp fresh mint, chopped; 3 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 1 tsp red wine vinegar; 1 clove garlic, minced; Salt and pepper, to taste

Why You’ll Love This Recipe

I love how this salad brings together fresh herbs, creamy feta, and crisp cucumbers in every bite. It’s a vibrant and hydrating dish, perfect for summer meals, quick lunches, or serving alongside grilled mains. The dill and mint give it a Mediterranean flair that keeps things light and flavorful.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large cucumbers, thinly sliced
1 cup feta cheese, crumbled
1/4 cup red onion, thinly sliced
1/4 cup fresh dill, chopped
2 tbsp fresh mint, chopped
3 tbsp olive oil
2 tbsp lemon juice (freshly squeezed)
1 tsp red wine vinegar
1 clove garlic, minced
Salt and pepper, to taste

directions

I begin by placing the cucumber slices in a large bowl.

Next, I add the crumbled feta, red onion, dill, and mint over the cucumbers.

In a small bowl, I whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper until well combined.

I pour the dressing over the salad and gently toss everything to combine.

Then I taste and adjust the seasoning as needed.

Before serving, I let the salad sit for 10 minutes to allow the flavors to meld. I often garnish it with extra herbs if I want a little extra brightness.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: Approximately 120 kcal per serving

Variations

Sometimes I add halved cherry tomatoes or sliced avocado for extra color and creaminess. I also like crumbling in some pita chips or adding a sprinkle of za’atar for a crunchy, seasoned topping.

storage/reheating

I store any leftovers in the fridge for up to 2 days. I recommend keeping the dressing separate if I’m making it ahead to prevent the cucumbers from getting too watery. This salad is best enjoyed cold and doesn’t need reheating.

FAQs

Can I use English or Persian cucumbers?

Yes, both work well and have tender skins and fewer seeds, making them perfect for salads.

Can I make this salad dairy-free?

I simply omit the feta or use a plant-based alternative.

What’s a good substitute for dill?

Fresh parsley or chives work nicely if I don’t have dill on hand.

Can I prep this salad in advance?

Yes, I prep all ingredients ahead and toss with dressing just before serving.

Is this salad keto-friendly?

Yes, it’s low in carbs and high in flavor, making it great for keto and low-carb diets.

Conclusion

Cucumber Feta Salad is one of my favorite ways to enjoy fresh produce on warm days. It’s fast, delicious, and full of bright, herbaceous flavor. Whether I serve it as a side or enjoy it as a light lunch, it always hits the spot.