Description
A refreshing and easy-to-make Cucumber Feta Salad featuring thinly sliced cucumbers, red onions, and crumbly feta cheese tossed in a bright lemon-olive oil dressing with fresh dill. Perfect as a light side dish or a summer appetizer that offers crisp textures and vibrant flavors.
Ingredients
Scale
Salad:
- 3 cups cucumber, thinly sliced
- ½ small red onion, thinly sliced
- ¾ cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
Dressing:
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prep the cucumbers: Start by washing and slicing your cucumbers thinly—if you like a little more crunch, go a bit thicker, but thinner slices give that delicate texture that melts in your mouth. If you’re using standard cucumbers, peeling and deseeding them can help reduce bitterness. English cucumbers work great and don’t require peeling.
- Slice the onion: Slice the red onion as thin as possible. A mandoline works well here, but a sharp knife and steady hand do just fine. If raw onion tends to be a little too strong for you, soak the slices in cold water for about 10 minutes before adding them to the salad. This takes the bite out while keeping the flavor.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, garlic powder, a pinch of salt, and a few cracks of black pepper. You’re going for a bright, clean flavor to let the cucumber and feta shine.
- Toss it all together: In a large mixing bowl, combine the cucumber, onion, chopped dill, and feta. Drizzle the dressing over the top and gently toss everything together until well-coated. Be careful not to mash the feta—it’s best when it stays a little crumbly throughout.
- Chill (if you have time): This salad is lovely served right away, but if you have 15–30 minutes to chill it in the fridge, the flavors meld beautifully and the cucumbers become extra crisp. Just cover the bowl and let it sit while you prep the rest of your meal.
Notes
- Using English cucumbers can save prep time as they don’t require peeling or deseeding.
- Soaking the sliced red onion in cold water reduces sharpness for a milder flavor.
- Chilling the salad before serving enhances the flavor melding and texture.
- Be gentle when tossing to keep the feta cheese crumbly and visually appealing.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: cucumber salad, feta salad, fresh salad, Mediterranean salad, side dish, vegetarian salad, easy salad recipe
