Cucumber Feta Salad

Cucumber Feta Salad has become one of my favorite side dishes for when I want something crisp, light, and incredibly refreshing. I first put it together on a hot summer afternoon when I needed a quick complement to grilled chicken. I had a couple of cucumbers in the fridge, a block of feta that was begging to be used, and a handful of cherry tomatoes fresh from the garden. After that I chopped, tossed, seasoned, and drizzled a bit of olive oil and it was instantly a hit.

Now, I keep coming back to this salad because it works for any meal. I love how the crunch of cucumber pairs so well with the creamy, tangy feta. The addition of red onion and herbs lifts the entire dish, making it not just a side, but sometimes the star of the table. It’s that reliable, flavorful go-to I didn’t know I needed.

Ingredients

• Here’s what I use to create this fresh, flavorful salad:
• Cucumber – Brings crisp texture and hydration to every bite
• Cherry tomatoes – Add sweetness and juiciness
• Feta cheese – Salty, creamy, and slightly tangy for contrast
• Red onion – Sliced thin for a sharp, punchy bite
• Fresh parsley – Brightens the salad with herbal notes
• Olive oil – Binds the flavors and adds richness
• Lemon juice – Provides fresh acidity and balance
• Salt and pepper – Simple seasoning to enhance the veggies

Tools You’ll Need

• Cutting board and sharp knife – For prepping the vegetables
• Mixing bowl – To toss everything together evenly
• Salad tongs or spoons – To gently mix without breaking the feta
• Citrus squeezer – Makes juicing lemons quick and easy
• Measuring spoons – To keep the dressing well-balanced

Instructions

Step 1: Prep the veggies

I start by slicing the cucumbers into rounds and halving the cherry tomatoes. Then I thinly slice the red onion and give the parsley a rough chop.

Step 2: Assemble the base

In a large bowl, I combine the cucumbers, cherry tomatoes, red onion, and parsley. I gently toss them to mix the ingredients evenly.

Step 3: Add the feta

I crumble the feta over the top and try not to stir too aggressively so the chunks stay intact and give a creamy burst in each bite.

Step 4: Dress the salad

I drizzle olive oil and squeeze fresh lemon juice over everything. Then I add a pinch of salt and a good crack of black pepper and toss gently one final time.

Step 5: Chill or serve

Sometimes I like to let it chill for 10–15 minutes in the fridge to meld the flavors, but it’s delicious served immediately too.

Tips

If I have fresh mint or dill on hand, I love adding a few leaves to change the flavor profile slightly. I’ve also tried adding avocado slices for more richness, or using a splash of red wine vinegar when I’m out of lemons. It’s such a versatile salad!

Ways to Serve

As a side to grilled chicken, fish, or lamb

Tucked inside a pita with hummus and falafel

Topped on a bed of mixed greens for a heartier salad

Served with crusty bread for a light lunch or snack

Frequently Asked Questions

Can I make Cucumber Feta Salad ahead of time?

Yes! You can prep the veggies ahead and assemble the salad just before serving. Add the dressing last to keep the cucumbers crisp.

How long does Cucumber Feta Salad last?

It’s best eaten the same day, but you can store leftovers in the fridge for up to 2 days.

Can I use English cucumbers or regular ones?

Both work! I usually leave the peel on English cucumbers because they’re tender and seedless.

See You in the Kitchen

I hope you give this Cucumber Feta Salad a try! It’s such a simple recipe, but the flavors are bold, fresh, and always satisfying. Let me know how it turns out for you or if you put your own spin on it!

Happy Cooking!

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