Cucumber and Feta Salad

Summer entertaining calls for simple, crowd-pleasing sides, and this cucumber and feta salad delivers every single time. Tossed in a bright, citrusy dressing with an abundance of garden-fresh herbs, it’s the kind of cool, light dish that disappears fast at any backyard gathering.

Every bite offers that satisfying crunch from the cucumbers, while the sharp red onion, fragrant dill, and salty, creamy feta bring bold character to an otherwise simple bowl. Whether you’re grilling out or packing a picnic, this salad fits right in. Snag a cucumber from the farmers’ market or your windowsill planter and throw this together in minutes.

Ingredients and Substitutions

• Cucumber. English cucumbers work beautifully here, though Persian cucumbers or mini cucumbers are equally great choices. Want to mix things up? Try folding in some cubed watermelon and thinly sliced red onion for a sweet, summery twist.

• Feta cheese. Always reach for a block of feta packed in brine — the flavor is noticeably richer and more complex than anything pre-crumbled, and it keeps well in the refrigerator for days.

• Fresh herbs. Dill, chives, and basil are the dream trio for this salad. That said, fresh mint, flat-leaf parsley, or even oregano are wonderful alternatives depending on what you have on hand.

• Extra-virgin olive oil.

• Fresh lemon juice. No lemon? Fresh lime juice or a splash of red wine vinegar works just as well.

• Salt and black pepper.

How to Make Cucumber Feta Salad

On busy days when you need this on the table fast, skip peeling the cucumber and leave the seeds in — it’s still delicious. If you’re making it ahead of time, scooping out the seeds first prevents the salad from getting watery. Dice the cucumber into bite-sized chunks and add them to a large mixing bowl. Cut the feta into small cubes and scatter them over the top. Finely chop the chives and dill, then tear the basil by hand and toss everything into the bowl. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined, then drizzle the dressing over the salad. Give it a gentle toss and serve immediately.

Storage & Freezing

Storage. This cucumber feta salad is best enjoyed fresh, right after tossing. If you have leftovers, transfer them to an airtight container and refrigerate for up to 2 days. Keep in mind that the cucumbers will release moisture over time, so the salad may become slightly watery — simply drain any excess liquid and give it a quick stir before serving again.

Make Ahead. Want to get a head start? Chop the cucumbers, prep the herbs, and cube the feta in advance, storing each component separately in the fridge. Wait to add the dressing until just before serving to keep everything crisp and fresh.

Freezing. This salad is not suitable for freezing. Cucumbers have a very high water content, and freezing causes them to turn soft and mushy once thawed. The feta texture also suffers in the freezer. Stick to making only what you’ll eat within a couple of days for the best results.

Print Recipe

Cucumber and Feta Salad

Summer entertaining calls for simple, crowd-pleasing sides, and this cucumber and feta salad delivers every single time. Tossed in a bright, citrusy dressing with an abundance of garden-fresh herbs, it's the kind of cool, light dish that disappears fast at any backyard gathering.

Prep Time5 minutes mins

Total Time5 minutes mins

Servings: 4

Ingredients

• 2 English cucumbers
• 150 g 5oz feta cheese
• ¼ cup fresh dill
• 2 tbsp fresh chives
• handful fresh basil

For the dressing

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• ½ tsp pepper

Instructions

• Start by chopping the cucumber into bite-sized pieces and adding them to a large serving bowl.
• Cut the feta into small cubes and toss it in with the cucumber.
• Finely chop the chives and dill, then tear the fresh basil leaves into smaller pieces before adding all the herbs to the bowl.
• In a separate small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until well combined. Drizzle the dressing over the salad.
• Gently toss everything together until evenly coated, then serve right away and enjoy.

Notes

When I’m making this salad in under 5 minutes, I usually skip peeling the cucumber and leave the seeds in. But if you’re making it ahead of time, it’s worth scooping out the seeds to help keep the salad fresh and crisp.

Nutrition Facts

Calories: 135kcal | Carbohydrates: 9g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 935mg | Potassium: 258mg | Fiber: 1g | Sugar: 4g | Vitamin A: 451IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 1mg

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