Cucumber Feta Salad is a fresh, crisp, and tangy dish that’s perfect for warmer days or as a light side. It combines crunchy cucumber slices with salty, creamy feta cheese and usually has a splash of lemon or a hint of herbs to brighten it up. The textures and flavors come together in a simple but satisfying way.
I love making this salad when I want something quick and refreshing. It’s one of those recipes that feels like summer even if you’re eating it in the middle of the week. I usually toss in some fresh dill or mint for an extra burst of flavor, and a little olive oil helps everything blend nicely without making it heavy.
This salad is great to serve alongside grilled chicken or fish, or just with crusty bread for a light meal. It’s perfect for picnics or potlucks because it stays fresh and tastes great cold. I always find myself going back for seconds because it’s so easy to eat and so full of clean, bright flavors.
Key Ingredients & Substitutions
Cucumbers: Fresh cucumbers give this salad its crunch and juiciness. I like using English or Persian cucumbers because they have fewer seeds and a thinner skin, but regular cucumbers work great too. Peeling is optional—leaving the skin adds texture and nutrients.
Feta Cheese: Feta brings a salty, creamy bite that’s key to the salad’s flavor. If you need a dairy-free option, try a vegan cheese or simply use firm tofu with a little lemon and salt.
Fresh Herbs: Dill adds a lovely, bright herbal note and mint gives a nice freshness. If you don’t have fresh herbs, dried can work but use less since they’re stronger in flavor.
Olive Oil & Lemon Juice: These make a simple, refreshing dressing. If lemon isn’t available, white wine vinegar or apple cider vinegar can be used instead for acidity.
How Can I Keep the Salad Crisp and Fresh Without Getting Watery?
Cucumbers hold a lot of water, so it’s easy for the salad to get soggy. Here’s how to keep it crisp:
- After dicing cucumbers, sprinkle a little salt on them and let sit in a colander for 10–15 minutes. This draws out excess water.
- Pat the cucumbers dry with paper towels before adding feta and dressing.
- Dress the salad just before serving or keep the dressing separate if making ahead to avoid sogginess.
- Chilling the salad helps flavors marry but don’t leave it too long or the cucumbers soften too much.
Equipment You’ll Need
- Large mixing bowl – I use this to toss all the ingredients easily in one place. It’s perfect for mixing without making a mess.
- Knife and cutting board – helps dice the cucumbers and chop herbs cleanly and quickly.
- Small bowl or jar – for whisking together the dressing ingredients. A small bowl works well for mixing, or a jar you can shake to combine.
- Serving bowl or platter – for presenting the salad once it’s ready. I like a good-sized bowl to hold all the colorful ingredients.
Flavor Variations & Add-Ins
- Replace feta with grilled chicken or shrimp for a protein boost, making it more filling.
- Mix in chopped cherry tomatoes or olives for extra color and flavor.
- Add a pinch of red pepper flakes or some chopped fresh jalapeños if you like a little heat.
- Use different herbs like basil or parsley for a new twist on the fresh herb flavor.
How to Make Cucumber Feta Salad
Ingredients You’ll Need:
- 3 medium cucumbers, diced
- 1 cup feta cheese, crumbled
- 2 tbsp fresh dill, chopped (or more to taste)
- 1 tbsp fresh mint leaves, chopped (optional)
- 2 tbsp olive oil
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe is quick and easy! You’ll spend about 10 minutes preparing ingredients and tossing everything together. Then chill the salad for 15 to 30 minutes to let the flavors blend. So, approximately 40 minutes from start to finish, mostly hands-off time.
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Wash the cucumbers thoroughly. You can peel them if you want, but leaving the skin adds nice crunch and nutrients. Dice the cucumbers into bite-sized pieces and set aside.
2. Mix the Salad:
In a large bowl, combine the diced cucumbers with crumbled feta cheese, chopped dill, and mint leaves if you’re using them.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and pepper until smooth and well combined.
4. Combine and Toss:
Pour the dressing over the cucumber and feta mixture. Gently toss everything together, careful not to break up the feta too much. Taste and add more salt, lemon juice, or herbs if you like.
5. Chill and Serve:
Put the salad in the fridge for at least 15 minutes so the flavors can come together. Serve it cold as a refreshing side dish or light snack. Garnish with a little extra fresh herbs if you’d like.
Can I Use Frozen Cucumbers for This Salad?
It’s best to use fresh cucumbers for this salad to keep it crisp and crunchy. Frozen cucumbers tend to become watery and mushy when thawed, which can affect the texture and flavor.
Can I Make Cucumber Feta Salad Ahead of Time?
Yes! You can prepare the salad a few hours in advance and refrigerate it. Just dress it right before serving to prevent the cucumbers from getting soggy. If already dressed, it’s best eaten within 24 hours.
What’s the Best Substitute for Feta Cheese?
If you don’t have feta or need a dairy-free option, try using goat cheese for a similar tangy flavor or firm tofu seasoned with lemon juice and salt for a vegan alternative.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge. It will keep well for 1–2 days, but cucumbers may release water over time, so give the salad a gentle stir before serving again.