This cucumber feta salad recipe is perfect for highlighting your favorite summer produce! Combine crunchy cucumber, sweet cherry tomatoes, fresh herbs, and briny feta with a bright, lemony dressing. This vibrant, Mediterranean-inspired salad comes together in just 15 minutes.
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I love making salads that aren’t green salads. And no, I don’t mean the typical Midwestern “salads that don’t really qualify as salads.” (Although I dare you to try and take my potato and pasta salads from me.)
I mean a filling bean salad, such as my tangy white bean and artichoke salad, or ones that highlight one main vegetable, like my crunchy shaved carrot salad.
And in the summer? It’s cucumbers all the way.
If I’m not eating my weight in my great-grandmother’s pickled cucumbers, I’m turning them into homemade tzatziki or this cucumber feta salad recipe.
This refreshing, Mediterranean-inspired salad takes only 15 minutes to make from a handful of fresh ingredients and is delicious alongside grilled entrees. Take it to a cookout, whip it up for dinner, or add some extra protein to turn it into a fantastic lunch.
Stephie’s testing notes
- Soak the red onions in ice water to make them less astringent. If you struggle with the bite of raw red onion, soak the slices in ice water for about 15 minutes, then drain well. They’ll still be crunchy and flavorful, but without the harshness.
- Add the feta last. This keeps it from breaking down too much and disappearing into the other ingredients. For even more flavor, use a block of feta in brine and cut it into cubes instead of crumbling it.
- Have fun with the fresh herbs. Parsley is bright and verdant, but fresh dill, chives, and mint are all delicious, too. Use whatever you like best or have growing in your garden!
Ingredient notes
For full measurements and step-by-step instructions, scroll down to the printable recipe card.
- Cucumber: I prefer to use English cucumber in this recipe. They tend to be a bit sweeter than common cucumbers. Plus, the skin is not nearly as bitter, so you don’t need to peel them. If you only have regular cucumbers, be sure to peel them before dicing. You may also want to remove some of the seeds.
- Grape tomatoes or cherry tomatoes: My preferred tomatoes for this type of salad. If you have heirloom or beefsteak tomatoes from your garden or the farmer’s market, I recommend removing some of the seeds so they don’t water down the salad too much.
- Red onion: You could also use shallots, which have a milder flavor.
- Fresh parsley: Chop finely. Feel free to swap this for dill or mint.
- Crumbled feta: You can buy this pre-crumbled or crumble your own from a block of feta. Goat cheese is a great alternative for a creamier texture and slightly different flavor profile.
This recipe includes a bright and tangy vinaigrette. You’ll need:
- Extra virgin olive oil: Use a nice olive oil here, since it will add a good bit of flavor to the dressing.
- Acid: I like to use a combination of fresh lemon juice and red wine vinegar in this dressing. White wine vinegar will also work, but will have a milder flavor.
- Dijon mustard: Just a bit rounds out the flavor and helps emulsify the dressing.
- Herbs: I like to use a combination of dried oregano, a bit of lemon zest, salt, and black pepper. You could also use a Greek herb blend in place of the oregano.
Make-ahead tips
If you want to prep this cucumber salad ahead of time, make the salad dressing and store it in an airtight jar. Cut and prep the veggies and store them in an separate airtight container.
Refrigerate everything for up to 1 day. When you’re ready to eat, add the veggies and dressing to a large bowl and toss to combine, adding the feta just before serving.
Storage
Leftovers will keep in an airtight container in the fridge for up to 2 days. Keep in mind that the veggies will break down and release additional liquid as the salad sits, so give the salad a toss before enjoying.
Serving suggestions
This cucumber feta salad is incredible alongside any of your favorite dinner recipes, such as yogurt-marinated chicken skewers or easy garlic chicken.
You can also add some protein to turn this salad into a more substantial meal. Chickpeas, cooked quinoa, or lemon air fryer salmon are all great options.
Frequently asked questions
Yes! Persian cucumbers tend to be a bit smaller than English cucumbers, so you will likely need to use 2-3 of them in the salad.
Cucumber Feta Salad
Ingredients
For the dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon lemon zest
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
For the salad:
- 1 English cucumber diced
- 1 pint grape or cherry tomatoes halved
- ½ red onion thinly sliced
- ⅓ cup fresh parsley chopped
- 8 ounces feta cheese crumbled
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Instructions
- In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, lemon zest, salt, and black pepper until well combined and slightly emulsified.¼ cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, ½ teaspoon lemon zest, ½ teaspoon fine sea salt, ¼ teaspoon black pepper
- In a large mixing bowl, combine the diced cucumber, halved tomatoes, sliced red onion, and chopped parsley.1 English cucumber, 1 pint grape or cherry tomatoes, ½ red onion, ⅓ cup fresh parsley
- Pour the vinaigrette over the vegetables and toss gently until everything is evenly coated.
- Add the crumbled feta cheese and gently fold it in to avoid breaking it down too much.8 ounces feta cheese
- Taste and adjust seasoning if needed. Serve immediately or chill briefly before serving.
Notes
Make ahead
- Prep the vegetables and dressing separately and store in separate airtight containers in the fridge for up to 1 day. Stir the salad together and add the feta just before serving.
Storage
- Leftovers will keep in an airtight container in the refrigerator for up to 2 days. Stir before serving.
Nutrition
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >