This Feta Cucumber Salad tosses crunchy cucumbers, creamy feta, and fresh dill in a tangy red wine vinaigrette. Ready in just 15 minutes, it’s the perfect no-cook side dish to add to any Mediterranean-inspired summer menu.
Table of Contents
I’m constantly reaching for cucumbers during those summer heat waves. So crisp and delicious, they’re the ultimate cooling summer veggie.
It’s fun to get creative and blend the cucumbers into a Cold Cucumber Soup or top them on a bowl of Cold Peanut Noodles. But when it’s really hot outside, I’d rather keep it simple with this Feta Cucumber Salad.
It’s the latest addition to my summer cucumber salad lineup. Each bite has everything I want in a cooling side dish: crunchy cucumbers, briny bits of crumbled feta, slightly citrusy pops of fresh dill, and a zingy homemade Dijon red wine vinaigrette. The flavors are bold, but the process is simple; it’s a 15-minute recipe you’ll want to repeat all summer long!
Ingredient notes
- Cucumbers – I prefer English or Persian cucumbers in my cucumber salad recipes because they both have thin, tender skins that don’t require peeling and a satisfying crunchy bite.
- Feta – Opt for a good-quality feta, preferably made from sheep’s milk. I typically buy it in a block and crumble it by hand, but the pre-crumbled kind works, too.
- Dill – Fresh dill adds that unmistakable clean, herby, summery flavor. Just be sure to use fresh dill (not dried) for the best results.
- Extra virgin olive oil – For the best taste, use a high-quality EVOO that’s smooth, fruity, and not too bitter.
- Red wine vinegar – The acidic element in the vinaigrette. It adds the right amount of brightness and tang.
- Shallot
- Garlic cloves
- Dijon mustard – Aside from emulsifying the vinaigrette, I love how the Dijon adds a balancing, gentle tang.
- Kosher salt
- Freshly ground black pepper
How to make cucumber feta salad
- Prep the Cucumber: Slice the cucumber in half lengthwise, then use a spoon to scoop out the seeds. Cut the cucumber into half moons.
- Combine the Ingredients: Add the sliced cucumber, crumbled feta, and chopped fresh dill to a large mixing bowl.
- Make the Vinaigrette: In a small bowl, whisk the olive oil, red wine vinegar, shallot, garlic, Dijon mustard, salt, and black pepper until well combined.
- Dress the Salad: Pour the vinaigrette over the cucumber mixture and toss gently until everything is evenly coated. Enjoy!
Tips and tricks
- Regardless of the type of cucumbers you use, always scrape out the excess seeds first. This quick trick makes a huge difference in keeping your salad crisp rather than soggy.
- Be gentle when tossing everything together. Overmixing can break down the cucumber and make the feta mushy.
- Either serve the salad right away or chill it in the fridge for up to 15 minutes to give those wonderful flavors a chance to marinate and deepen.
Variations
Out of an ingredient or two? No problem! This recipe is easy to customize based on what you have on hand or what you’re craving. Here are a handful of ideas to get you started:
- Add more veggies – Bulk it up with the raw veggies in your fridge. Halved cherry or grape tomatoes, thinly sliced red onion, radishes, bell peppers, chopped avocado, black olives, or shaved fennel would all fit in.
- Toss in more herbs – Fresh dill is just the beginning… Try adding chopped parsley, basil, mint, chives, or a mix of two or three herbs for more herby freshness.
- Swap the dressing – Instead of the red wine vinaigrette, dress the salad in a lemon vinaigrette, this Creamy Feta Dressing, or tzatziki sauce mixed with a little lemon juice and olive oil.
- Boost the protein – Add drained and rinsed chickpeas, cooked shrimp, or leftover chopped chicken breast to turn this side dish into a meal.
- Instead of feta – Use crumbled goat cheese or shaved parmesan.
Serving suggestions
The cool, crisp cucumber and salty notes from the feta make this side dish a fantastic pairing for these 30+ Traditional Greek Side Dishes, as well as many other meals:
- With grilled meat or seafood – Think steak, lamb kebabs, pork tenderloin, salmon, or grilled chicken marinated in Greek chicken marinade.
- With grain bowls – Hearty bowls like this Chicken Gyro Bowl or this Greek Lamb Bowl are even better with a scoop of this refreshing salad on top.
- With fresh bread – For something light and simple, serve the salad with slices of crusty sourdough or warm pita.
Storing
The cucumber salad is best when it’s served immediately. If you do have leftovers, store them in an airtight container in the fridge for up to 2 or 3 days. Just keep in mind that the cucumbers will release water over time and could make the salad watery.
You can also get a head start on this recipe by making the vinaigrette a day ahead of tossing it with the salad. Store it in a sealed jar in the refrigerator.
Erin’s wine pairings
I’d reach for something crisp and refreshing, especially if you’re serving this feta-loaded cucumber salad as part of a bigger Greek-inspired meal.
- You can never go wrong with a dry white wine like Sauvignon Blanc, Pinot Grigio, or Assyrtiko (a Greek favorite!).
- A dry, citrusy Rosé would also be lovely.
Did you make this easy cucumber and feta salad recipe?
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Full Recipe
Feta Cucumber Salad
Equipment
Ingredients
- 2 English cucumbers
- 5 ounces feta cheese (cubed or crumbled (½ cup))
- 2 Tablespoons fresh dill (chopped)
Vinaigrette:
- 1/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 small shallot (minced)
- 2 cloves garlic (finely grated or minced)
- 1/2 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper (freshly ground )
Instructions
- Halve the cucumber and scoop out the seeds with a spoon. Slice the cucumber into ¼ inch thick half moons.
- Place the cucumber, feta and dill in a large bowl.
- For the vinaigrette, whisk together the olive oil, vinegar, shallot, garlic, mustard, salt and pepper in a small bowl.
- Pour the vinaigrette over the cucumbers and toss gently to combine.
- Enjoy!
Notes
- The cucumber salad is best when it’s served immediately. If you do have leftovers, store them in an airtight container in the fridge for up to 2 or 3 days. Just keep in mind that the cucumbers will release water over time and could make the salad watery.
- You can also get a head start on this recipe by making the vinaigrette a day ahead of tossing it with the salad. Store it in a sealed jar in the refrigerator.
- Regardless of the type of cucumbers you use, always scrape out the excess seeds first. This quick trick makes a huge difference in keeping your salad crisp rather than soggy.
- Be gentle when tossing everything together. Overmixing can break down the cucumber and make the feta mushy.
- Either serve the salad right away or chill it in the fridge for up to 15 minutes to give those wonderful flavors a chance to marinate and deepen.
- Add more veggies – Bulk it up with the raw veggies in your fridge. Halved cherry or grape tomatoes, thinly sliced red onion, radishes, bell peppers, chopped avocado, black olives, or shaved fennel would all fit in.
- Toss in more herbs – Fresh dill is just the beginning… Try adding chopped parsley, basil, mint, chives, or a mix of two or three herbs for more herby freshness.
- Swap the dressing – Instead of the red wine vinaigrette, dress the salad in a lemon vinaigrette, this Creamy Feta Dressing, or tzatziki sauce mixed with a little lemon juice and olive oil.
- Boost the protein – Add drained and rinsed chickpeas, cooked shrimp, or leftover chopped chicken breast to turn this side dish into a meal.
- Instead of feta – Use crumbled goat cheese or shaved parmesan.
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