There’s something about cucumber salads that feels like summer in a bowl. Growing up, this salad was a staple at nearly every backyard barbecue and family picnic. It’s crisp, cool, and creamy with just the right amount of tang from the feta and a refreshing burst from the cucumbers. It was the kind of dish you didn’t realize you missed until it hit the table—and then you’d pile your plate high with it.

I remember my grandmother used to slice the cucumbers paper-thin and chill them in the fridge for a few hours before tossing them with crumbled feta and a drizzle of dressing. She said the secret was in letting the flavors “get to know each other.” That simple step turned this humble salad into something magical.

Today, this cucumber feta salad still brings that same magic—perfect for a light lunch, a quick side dish, or something fresh to break up a hearty spread. It’s easy, fast, and feels like a breath of fresh air no matter what season you’re in.

Why You’ll Love This Recipe:

• Light and refreshing – Perfect for spring and summer, or anytime you need a fresh bite.
• Quick to make – Comes together in under 15 minutes, no fuss.
• Versatile – Great as a side for grilled meats, a potluck favorite, or a light lunch.
• Simple ingredients – Nothing fancy, just fresh produce and bold, briny feta.
• Great texture – Crunchy cucumbers, creamy feta, and a zippy dressing tie everything together.

INGREDIENTS YOU’LL NEED:

• 3 cups cucumber, thinly sliced
• ½ small red onion, thinly sliced
• ¾ cup crumbled feta cheese
• 2 tablespoons fresh dill, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder
• Salt and pepper to taste

HOW TO MAKE CUCUMBER FETA SALAD:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prep the cucumbers
Start by washing and slicing your cucumbers thinly—if you like a little more crunch, go a bit thicker, but thinner slices give that delicate texture that melts in your mouth. If you’re using standard cucumbers, peeling and deseeding them can help reduce bitterness. English cucumbers work great and don’t require peeling.

Step 2: Slice the onion
Slice the red onion as thin as possible. A mandoline works well here, but a sharp knife and steady hand do just fine. If raw onion tends to be a little too strong for you, soak the slices in cold water for about 10 minutes before adding them to the salad. This takes the bite out while keeping the flavor.

Step 3: Make the dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, garlic powder, a pinch of salt, and a few cracks of black pepper. You’re going for a bright, clean flavor to let the cucumber and feta shine.

Step 4: Toss it all together
In a large mixing bowl, combine the cucumber, onion, chopped dill, and feta. Drizzle the dressing over the top and gently toss everything together until well-coated. Be careful not to mash the feta—it’s best when it stays a little crumbly throughout.

Step 5: Chill (if you have time)
This salad is lovely served right away, but if you have 15–30 minutes to chill it in the fridge, the flavors meld beautifully and the cucumbers become extra crisp. Just cover the bowl and let it sit while you prep the rest of your meal.

HELPFUL TIPS:

• Use English cucumbers or Persian cucumbers – They’re sweeter, have thinner skin, and fewer seeds.
• Don’t skip the dill – Fresh dill adds so much to the flavor and gives that classic Mediterranean vibe.
• Crumbled feta vs block feta – Buying a block and crumbling it yourself often gives a creamier, fresher flavor than pre-crumbled.
• Double up for a crowd – This recipe easily scales up if you’re feeding a group.
• Serve chilled – A little time in the fridge before serving takes this from good to great.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings
• Category: Salad
• Method: No-cook
• Cuisine: Mediterranean-inspired
• Diet: Vegetarian, Gluten-Free

NOTES:

This is one of those salads that doesn’t just sit pretty—it gets better as it sits. It’s a great make-ahead option for busy weekdays or outdoor meals. You can easily customize it too: add cherry tomatoes, sliced olives, or even chickpeas to bulk it up into more of a meal.

NUTRITIONAL INFORMATION: (per serving, approximate)

Calories: 160
Protein: 5g
Fat: 12g
Carbohydrates: 6g
Fiber: 1g
Sugar: 3g
Sodium: 350mg

FREQUENTLY ASKED QUESTIONS:

Can I make this salad ahead of time?
Absolutely! In fact, it gets even better if you make it a couple of hours ahead. Just store it in the fridge and give it a gentle toss before serving.

What’s the best type of feta to use?
A block of sheep’s milk feta has a wonderfully creamy and tangy flavor, but cow’s milk feta works just as well. Try to avoid low-fat versions—they don’t offer the same richness.

Can I use dried dill instead of fresh?
You can, though fresh dill really makes a difference. If using dried, start with 1 teaspoon and adjust to taste.

Is this salad good for meal prep?
It is! Just note that the cucumbers can release a bit of water over time. If prepping in advance, keep the dressing separate and mix everything before serving.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within 1–2 days. The cucumbers will soften slightly over time but still taste great. Avoid freezing—it won’t hold up well in the freezer due to the high water content.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• A Taste of Summer: Street Corn Meets Creamy Cucumber in the Perfect Salad
• Tzatziki Chicken Salad
• Greek Turkey Meatballs
• Bang Bang Chicken Bowl

CONCLUSION

Cucumber Feta Salad is one of those feel-good, foolproof recipes that never disappoints. It’s crisp, it’s creamy, and it comes together in a snap—perfect for everything from lazy lunches to outdoor gatherings. Whether you’re craving something light and refreshing or need a go-to side dish to round out your table, this salad is always a winner. Try it once, and you’ll find yourself making it all season long.

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