There’s something quietly magical about a simple Cucumber Feta Salad: crisp, cool cucumber meets salty, tangy feta, and a bright dressing ties everything together. It’s the kind of seasonal salad that feels like sunshine on a plate — light enough for hot afternoons, yet satisfying enough to serve alongside grilled mains or picnic spreads. If you love feta-forward salads that change with the seasons, you might also enjoy this Honeycrisp apple feta salad for cooler months. Read on for an easy, comforting recipe that’s ideal for home cooks who like from-scratch flavors and quick prep.
Ingredients & Equipment
Ingredients
- 2 large cucumbers, diced
- 1 cup feta cheese, crumbled
- 1/2 red onion, diced (thinly sliced works too)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Notes on ingredients
- Cucumbers: English cucumbers or garden slicers both work; peel if skins are waxed or bitter. If your cucumbers are very watery, pat them dry on a paper towel before mixing to keep the salad crisp.
- Feta: Greek-style block feta crumbled at home gives a nicer texture than pre-crumbled. If you prefer a creamier feel, use part feta and part fresh sheep’s milk cheese or ricotta salata.
- Red onion: If raw onion is too sharp, soak the diced slices in cold water for 5–10 minutes, then drain — this softens the bite.
- Tomatoes: Use ripe cherry or grape tomatoes for sweetness and to avoid extra juice.
Helpful tools and equipment
- Large mixing bowl (for combining the salad)
- Small bowl or jar (for whisking dressing — a jar with a lid is great)
- Chef’s knife and cutting board
- Measuring spoons and cups
- Salad spinner (optional — great for drying herbs and cucumbers)
- Spatula or wooden spoon for tossing
- Serving bowl or platter
Optional/extra tools for variations
- Grill or cast-iron skillet (for charred cucumber or tomatoes)
- Oven and baking tray (if you’d like to roast the tomatoes)
- Microplane or zester (for lemon zest if you add lemon to the dressing)
Step-by-Step Instructions (with tips)
Prepare the cucumbers: Wash and dry the cucumbers, then dice into approximately 1/2-inch pieces for a nice bite. If you prefer thinner rounds or a ribbon-style salad, peel and slice on the bias. Patting diced cucumber dry with a paper towel reduces excess liquid so the salad doesn’t get watery.
Add the fresh ingredients: In a large bowl, combine the diced cucumbers, crumbled feta cheese, diced red onion, halved cherry tomatoes, and chopped parsley. Gently toss to distribute ingredients evenly so every scoop has a mix of textures and flavors.
Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, and a pinch of salt and pepper. Taste the dressing and adjust — if you like a tangier finish, add an extra 1/2 tablespoon of vinegar; for a silkier dressing, use a bit more olive oil.
Dress the salad: Pour the dressing over the salad and toss to coat all ingredients evenly. Be gentle so the feta stays in pleasant crumbles instead of dissolving into the dressing.
Serve or chill: Serve immediately for the crispiest texture, or cover and chill in the refrigerator for 30 minutes to let the flavors meld. If chilling, wait to add additional salt until right before serving because the cucumbers can concentrate flavors while they rest.
Final touches and variations: Before serving, taste and adjust seasoning with more salt and pepper. Add a drizzle of extra-virgin olive oil for shine and a sprinkle of fresh herbs like dill or mint for a brighter finish.
Kitchen tips and flavor suggestions
- Texture balance: If you want more crunch, add toasted sunflower seeds or thinly sliced radishes. For creaminess, stir in a spoonful of plain yogurt to the dressing.
- Herb swaps: Parsley is fresh and mild, but dill or mint makes an especially lovely match with cucumber and feta.
- Acid swaps: If you don’t have red wine vinegar, lemon juice (about 1 tablespoon) adds a zippy freshness. Combine lemon and red wine vinegar if you like a layered acid profile.
- Add-ins: Try kalamata olives, diced avocado, or cooked farro for a heartier salad. To make it a full meal, toss with cooked chickpeas or shredded rotisserie chicken.
Variations (including roasting vs. fresh)
- Roasted cherry tomatoes: Toss tomatoes with a little olive oil and roast at 400°F (200°C) for 12–15 minutes until they blister and sweeten. Cool slightly and add to the salad for deeper flavor.
- Grilled cucumbers: Slice cucumbers thickly and quick-grill them for a smoky note that pairs surprisingly well with feta; cool before tossing to keep texture.
- Classic chilled: Keep everything raw and chilled for the cleanest, most refreshing summer salad — this is the default and most common approach.
- Mediterranean twist: Add chopped cucumber, tomato, feta, parsley, and a few olives, and increase the red wine vinegar to emulate a Greek salad profile.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Store the salad in an airtight container for up to 2 days. Because cucumbers release moisture, the salad will become juicier over time and the feta may soften, so plan to eat leftovers within 24–48 hours for best texture.
- Separate if possible: If you’re prepping ahead, store the dressing separately and keep the feta and chopped ingredients in another container. Toss together just before serving to preserve crispness.
Freezing
- Do not freeze: This salad does not freeze well. Cucumbers have high water content and will become mushy and grainy when thawed, and the texture of feta changes after freezing. Instead, freeze individual ingredients you might want later (e.g., roasted tomatoes or cooked grains) but keep the salad fresh.
Make-ahead suggestions
- Partial make-ahead: Chop cucumbers and other vegetables and store them in a sealed container lined with paper towels to absorb excess moisture for up to a day. Keep the dressing in a jar in the fridge for up to a week.
- Overnight marinated option: If you like the flavor to intensify, toss everything with the dressing and refrigerate overnight, but be aware the cucumbers will soften and release liquid — drain any excess before serving.
Portioning advice
- Serving size: This recipe serves 3–4 as a side salad and 1–2 as a main with additions like chickpeas or grains.
- Scaling up: Multiply ingredients proportionally when feeding a crowd. For best results when scaling, prepare dressing separately and toss just before serving.
How to Use / Serve This Dish
Pairings and serving ideas
- As a side: This Cucumber Feta Salad is a perfect partner to grilled fish, lemon-roasted chicken, or Mediterranean mains like lamb kebabs. Its cool brightness balances rich or smoky proteins nicely.
- On sandwiches and wraps: Spoon a few tablespoons into a pita or wrap with sliced grilled chicken for instant freshness.
- With grains: Toss with cooled cooked quinoa, farro, or bulgur for a more filling grain salad — add a can of drained chickpeas to make it vegetarian-friendly and protein-rich.
- Salad board: Serve as part of a mezze platter alongside hummus, olives, warm pita, and roasted red peppers for a shared summer spread.
Creative variations
- Breakfast or brunch: Add the salad over toasted sourdough with a poached egg on top for a light brunch.
- Topped greens: Layer over mixed baby greens for a composed salad that feeds more people.
- Refreshing soup pairing: Serve alongside chilled soups like gazpacho or cucumber-yogurt soup for a themed, cool-weather meal.
Serving temperature and presentation
- Temperature: Serve chilled or at cool room temperature. If chilling, remove from fridge 5–10 minutes before serving so flavors open up a bit.
- Garnish: Finish with extra chopped parsley, a sprinkle of flaky sea salt, and a drizzle of olive oil for a polished look.
For a seasonal twist that complements the feta-focused profile, try pairing this with lighter baked fruit desserts; these baked pears are especially lovely with feta and honey: baked pears with feta, honey, and cranberries. If you’re assembling a party platter, consider including a sweet-salty centerpiece like this cranberry-pretzel option that echoes the contrast of textures: cranberry pretzel salad.
FAQ
Q: Can I substitute the feta with another cheese?
A: Yes — feta’s salty tang is key, but goat cheese (chevre) or ricotta salata are excellent alternatives. For a milder option, use crumbled queso fresco or crumbled halloumi (grilled first to soften).
Q: How long will this salad keep in the refrigerator?
A: Best eaten within 24–48 hours. Cucumbers release water and the texture changes after the first day. Store dressing separately if you want the salad to stay crisper longer.
Q: Can I make this salad vegan?
A: Absolutely. Replace feta with a plant-based feta or marinated tofu cubes for texture and a savory bite. Increase the red wine vinegar slightly and add a pinch of nutritional yeast for umami if desired.
Q: What if my cucumbers are seedy or watery?
A: Scoop out seeds with a spoon before dicing, or use English cucumbers which are typically less seedy. Pat diced cucumbers dry on paper towels and drain before mixing to reduce extra liquid.
Conclusion
Cucumber Feta Salad is one of those joyful, seasonal recipes that celebrates simple ingredients and bright flavors. It’s quick to assemble, endlessly adaptable, and a reliable companion for picnics, weeknight dinners, and warm-weather entertaining. If you’re looking for extra inspiration or similar takes on cucumber-and-feta combinations, check out this refreshing Greek Cucumber Tomato Feta Salad, another easy version at Easy Cucumber Feta Salad – Simply Delicious, and a pared-down five-ingredient option with great tips at Easy Cucumber Salad With Feta | (only 5 Ingredients). I hope this recipe inspires you to make a batch, savor the crunch, and share it with people you love — let me know how you customize yours!
Cucumber Feta Salad
Ingredients
Main Ingredients
- 2 large cucumbers, diced Use English cucumbers or garden slicers; peel if skins are waxed or bitter.
- 1 cup feta cheese, crumbled Greek-style block feta crumbled at home gives a nicer texture than pre-crumbled.
- ½ cup red onion, diced Thinly sliced works too; soak in cold water for 5-10 minutes to soften the bite.
- ½ cup cherry tomatoes, halved Use ripe cherry or grape tomatoes for sweetness.
- ¼ cup fresh parsley, chopped Optional to use dill or mint for variation.
Dressing Ingredients
- 3 tablespoons olive oil Extra-virgin olive oil is recommended.
- 2 tablespoons red wine vinegar Adjust quantity for a tangier dressing.
- to taste none Salt and pepper Add to taste.
Instructions
Preparation
- Wash and dry the cucumbers, then dice into approximately 1/2-inch pieces.
- In a large bowl, combine the diced cucumbers, crumbled feta cheese, diced red onion, halved cherry tomatoes, and chopped parsley. Gently toss to mix.
Making the Dressing
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, and a pinch of salt and pepper. Adjust seasoning to taste.
Tossing the Salad
- Pour the dressing over the salad and toss gently to coat evenly, preserving the texture of the feta.
Serving
- Serve immediately or cover and chill for 30 minutes to let flavors meld. Adjust seasoning before serving.
