When summer heat hits, nothing refreshes quite like a crisp cucumber salad. This isn’t just any side dish – it’s a celebration of summer’s bounty that comes together in minutes. The combination of cool cucumbers, tangy feta, and bright herbs creates a salad that’s simultaneously simple and sophisticated.
I’ve served this at countless backyard gatherings, and the bowl is always scraped clean before anything else on the table. Let me show you how to make this refreshing summer staple that pairs perfectly with grilled meats, sandwiches, or stands proudly on its own.
Why This Recipe is Awesome
This Summer Cucumber Salad With Feta Cheese shines for so many reasons. First, it requires zero cooking – a true blessing during hot summer days when turning on the stove feels like punishment.
The contrast between the cool, crunchy cucumbers and the creamy, salty feta creates a perfect textural balance that keeps you coming back for more. What I particularly love is how this salad actually improves with a little time. Unlike leafy salads that wilt, the cucumbers maintain their integrity while absorbing the bright flavors of the dressing.
The whole dish comes together in about 15 minutes, making it perfect for impromptu gatherings or quick weeknight meals. It’s also incredibly versatile – dress it up with premium ingredients for a dinner party or keep it casual for a weekday lunch. The Mediterranean flavor profile feels sophisticated yet approachable, and it’s naturally gluten-free and low-carb.
Equipment needed: Knife, cutting board, large mixing bowl, small bowl for dressing
Summer Cucumber Salad With Feta Cheese
Ingredients
- 3 medium English cucumbers or 6 Persian cucumbers for less seeds
- 1 cup crumbled feta cheese preferably block feta, crumbled by hand
- 1/2 small red onion thinly sliced
- 1/4 cup fresh dill chopped
- 1/4 cup fresh mint leaves torn or chopped
- 2 tablespoons extra virgin olive oil use a good quality one for best flavor
- 1 large lemon juiced (about 3 tablespoons)
- 1 clove garlic minced (optional but recommended)
- 1 teaspoon honey or sugar balances acidity
- Salt and freshly ground black pepper to taste
- 1/4 teaspoon dried oregano optional
- Kalamata olives for garnish optional
Instructions
- Prepare the cucumbers by washing them thoroughly. If using regular cucumbers, peel them partially (creating “stripes”) and slice in half lengthwise to scoop out seeds. For English or Persian cucumbers, simply slice into 1/4-inch half-moons. Place in a colander and sprinkle with a pinch of salt, tossing to coat. Let sit for 5-10 minutes to draw out excess moisture.
- Make the dressing by whisking together olive oil, lemon juice, minced garlic, honey, dried oregano, salt, and pepper in a small bowl until well combined. Taste and adjust seasoning if needed – it should be tangy and bright.
- Pat the cucumbers dry with paper towels or a clean kitchen towel after they’ve released their moisture. This prevents your salad from becoming watery.
- Combine the cucumbers, red onion, dill, and mint in a large bowl, gently tossing to mix everything evenly. The herbs should be distributed throughout the salad.
- Pour the dressing over the cucumber mixture and toss gently to coat all ingredients. Make sure every piece gets some of that flavorful dressing.
- Add the crumbled feta last, folding it in gently to prevent it from breaking down too much. Reserve a small amount for garnishing the top if desired.
- Let the salad rest for at least 10 minutes before serving to allow the flavors to meld together. This brief marinating time makes a noticeable difference in flavor development.
- Garnish with additional herbs, a drizzle of olive oil, and a few turns of fresh black pepper just before serving for a beautiful presentation.
Notes
- For best results, make this salad at least 30 minutes before serving to allow flavors to develop, but don’t let it sit for more than 2-3 hours as the cucumbers will continue to release water.
- If preparing ahead, consider adding the feta just before serving to maintain its texture.
- The salad can be stored in the refrigerator for up to 24 hours, though the cucumbers will soften and release more liquid over time.
- For a more substantial meal, add chickpeas or serve alongside grilled chicken or fish.
- Use a block of feta packed in brine rather than pre-crumbled for the best flavor and texture.
- Salting and draining the cucumbers is optional but helps prevent a watery salad, especially if making ahead.
Calories & Nutritional Info
- Calories: Approximately 150-180 calories per serving
- Protein: 5-7g per serving (primarily from feta)
- Carbohydrates: 9-11g per serving
- Fat: 12-14g per serving (primarily healthy fats from olive oil and feta)
- Dietary notes: Gluten-free, vegetarian, low-carb, keto-friendly
- Allergen information: Contains dairy (feta cheese)
Common Mistakes to Avoid
- Not draining the cucumbers – Skipping the salting step can result in a watery salad as cucumbers naturally release moisture.
- Using pre-crumbled feta – These often contain anti-caking agents and lack the creamy texture and full flavor of block feta.
- Over-mixing the salad – Gentle tossing preserves the integrity of the ingredients; aggressive stirring can break down the feta and bruise the herbs.
- Cutting cucumbers too thick – Thin, uniform slices absorb the dressing better and provide the perfect bite.
- Using bottled lemon juice – Fresh lemon juice makes a significant difference in the brightness and flavor of the dressing.
- Adding too much dressing – This salad should be lightly coated, not swimming in dressing. You can always add more later.
Alternatives & Substitutions
- Cheese options: Goat cheese, ricotta salata, or a mild blue cheese can replace feta for different flavor profiles.
- Herb variations: Basil, parsley, or cilantro can substitute for or complement the dill and mint.
- Onion alternatives: Thinly sliced shallots, scallions, or chives offer milder onion flavors. If red onions are too strong, soak slices in cold water for 10 minutes to mellow them.
- Vinegar instead of lemon: White wine vinegar or champagne vinegar can replace lemon juice, though the flavor will be slightly different.
- Dairy-free version: Omit the feta or use a plant-based feta alternative; add extra herbs and some capers or olives for salty notes.
- Add-ins for substance: Chickpeas, quinoa, cooked orzo pasta, or diced avocado can turn this side into a main dish.
- Spice additions: Red pepper flakes, sumac, or za’atar add interesting dimensions to the flavor profile.
FAQs
Can I make this cucumber feta salad ahead of time?
Yes, you can prepare this salad up to 3-4 hours ahead. For the best texture, salt and drain the cucumbers thoroughly, and consider adding the feta just before serving. The flavors actually improve with a little time to meld.
Why is my cucumber salad watery?
Cucumbers naturally release water after cutting. To prevent a soggy salad, don’t skip the salting and draining step, and pat the cucumber slices dry before assembling. Also, serve with a slotted spoon if making ahead.
What main dishes pair well with this salad?
This refreshing salad pairs beautifully with grilled meats like chicken souvlaki, lamb chops, or salmon. It’s also wonderful alongside Mediterranean-style sandwiches, falafel, or as part of a mezze platter.
Can I use dried herbs instead of fresh?
Fresh herbs really make this salad shine, but in a pinch, you can use dried herbs at about 1/3 the amount called for. The flavor profile will change, but it can still be delicious. Rehydrate dried herbs in the dressing for 10 minutes before using.
How do I keep the red onions from being too strong?
If raw red onions are too pungent for your taste, soak the sliced onions in cold water for 10-15 minutes, then drain and pat dry before adding to the salad. This removes some of the sharp bite while maintaining the flavor.
Is this salad keto-friendly?
Yes! This Summer Cucumber Salad With Feta Cheese is naturally low in carbohydrates, making it excellent for keto diets. Just make sure to use a sugar-free sweetener instead of honey in the dressing if you’re strictly counting carbs.
Final Thoughts
This Summer Cucumber Salad With Feta Cheese is more than just a side dish – it’s a celebration of simple ingredients coming together in perfect harmony. What I love most is how it transforms humble cucumbers into something truly special with minimal effort. Whether you’re hosting a barbecue, looking for a light lunch, or simply trying to use up garden cucumbers, this refreshing salad delivers every time. Give it a try, and I think you’ll find it becoming a regular in your summer rotation!
