Summer Cucumber Salad With Feta Cheese
This vibrant Summer Cucumber Salad With Feta Cheese combines crisp cucumbers, tangy feta, red onion, and fresh herbs in a bright lemon-olive oil dressing. It’s refreshing, simple to prepare, and perfectly balances cool crunch with Mediterranean flavors.
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.