Too hot to turn on the oven? This one’s for you. This Cucumber Feta Salad is the ultimate summer refresher. It is light, crisp, and so incredibly easy to make. Your family will love this cooling treat on a sunny afternoon.
There is nothing quite like fresh veggies on a warm day. This salad brings the garden right to your table. It is bright, tangy, and satisfyingly crunchy. You can whip it up in minutes for any meal.
Why This Recipe Is a Winner
This recipe is a total lifesaver during the hot summer months. You do not have to touch your stove at all. It keeps your kitchen cool and your belly happy. The combination of salty feta and cool cucumber is perfect. It feels like a refreshing breeze on a plate.
It is also a great choice for a healthy reset. The ingredients are simple and wholesome. You get plenty of hydration from the cucumbers. The light lemon dressing adds flavor without being heavy. You will find yourself making this every single week.
Busy families will love how fast it comes together. You only need fifteen minutes of prep time. It is a budget-friendly way to feed a crowd. Everyone always asks for the recipe at my summer potlucks.
Simple Cooking Steps
Making this salad is as simple as it gets. You just slice your veggies and whisk a quick dressing. Even if you are new to the kitchen, you can do this. There are no complicated techniques involved here. Everything comes together in one bowl for easy cleanup.
The secret is in the gentle tossing. You want the feta to stay in nice chunks. Short on time? You can slice everything while your main dish grills. It is the perfect low-stress side dish for any beginner cook.
Ingredients You’ll Need
These ingredients are mostly pantry staples and fresh seasonal produce.
- 2 large English cucumbers, sliced into half-moons
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Step-by-Step Directions
- In a large mixing bowl, combine the sliced cucumbers and red onions.
- In a small jar or bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing.
- Pour the dressing over the cucumber mixture and toss gently to coat.
- Add the crumbled feta cheese and fresh dill.
- Fold the ingredients together carefully to avoid breaking the feta excessively.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Best Ways to Enjoy It
Serve this chilled salad alongside some grilled lemon chicken. It also tastes wonderful tucked into a warm pita pocket. This is a great choice for your next summer BBQ. Set the table outdoors and enjoy the sunshine while you eat.
For a light lunch, pair it with some creamy hummus. It adds a lovely crunch to any Mediterranean-inspired meal. You can also serve it as a refreshing palate cleanser. It is truly the perfect sidekick for grilled meats.
Keep It Fresh
This salad stays fresh in the fridge for about two days. The cucumbers will release some water over time. Simply give it a quick stir before serving again. For the best crunch, enjoy it within 24 hours. Store in an airtight container to keep the flavors locked in.
If you are taking this to a potluck, keep it cool. Use a small cooler or an insulated bag. The feta tastes best when it is slightly chilled. It is a great make-ahead option for busy weekend gatherings.
Tips for Best Results
- Use English cucumbers because they have thinner skins and fewer seeds.
- Slice the red onions very thin for a mild, sweet bite.
- Don’t skip the fresh dill for that signature garden-fresh taste.
- Add the feta right before serving to keep it from getting mushy.
- Double the batch for a neighborhood potluck or large family gathering.
- Chill the salad for 30 minutes to let the dressing soak in.
- Use a high-quality olive oil for the best flavor profile.
Ways to Switch It Up
- Add a can of rinsed chickpeas for extra protein and fiber.
- Swap the fresh dill for mint for a cooling, sweet twist.
- Toss in some halved cherry tomatoes for a pop of color.
- Use vegan feta to make this dish entirely plant-based.
- Add a handful of kalamata olives for a salty Mediterranean punch.
Common Questions
Can I make this salad ahead of time?
Yes, you can prep the veggies and dressing early. Keep them in separate containers until you are ready. For the best texture, toss everything together just before serving.
How do I stop the red onion from being too strong?
Soak the sliced onions in ice water for ten minutes. This removes the harsh bite while keeping the crunch. Pat them dry before adding them to your bowl.
What if I don’t have English cucumbers?
Regular cucumbers work just fine in this recipe. Just make sure to peel the thick skin first. You may also want to scoop out the seeds with a spoon.
I hope this cooling Cucumber Feta Salad brightens your sunny afternoons. It is the perfect way to enjoy the fresh flavors of summer. Happy cooking!
— Lidia
Cucumber Feta Salad
Ingredients
- 2 large English cucumbers, sliced into half-moons
- 1/2 red onion , thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- In a large mixing bowl, combine the sliced cucumbers and red onions.
- In a small jar or bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing.
- Pour the dressing over the cucumber mixture and toss gently to coat.
- Add the crumbled feta cheese and fresh dill.
- Fold the ingredients together carefully to avoid breaking the feta excessively.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
