Description
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.
Ingredients
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
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.
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.