Step into a world of fresh, vibrant flavor with a salad that is the epitome of simple elegance. This Cucumber Feta Salad is a classic for a reason—it’s incredibly refreshing, delightfully crunchy, and packed with a wonderful combination of salty, tangy, and herby notes. Pairing crisp cucumbers with creamy, salty feta cheese, sharp red onion, and fresh herbs, all tossed in a zesty lemon vinaigrette, creates a side dish that’s light on effort but huge on taste. It’s the perfect, no-cook solution for a quick lunch, a healthy side for dinner, or a crowd-pleasing addition to any potluck.

Cucumber Feta Salad with Lemon-Herb Vinaigrette

Why This Salad is an Instant Classic

You are going to love the bright and clean flavors of this easy-to-make salad. Here’s why:

Incredibly Refreshing: The combination of cool cucumber and zesty lemon dressing makes this the perfect antidote to a hot day.
A Perfect Balance of Flavors: It hits all the right notes—salty from the feta, tangy from the lemon, sharp from the onion, and fresh from the herbs.
Quick and Effortless: This is a true chop-and-toss recipe. You can have it on the table in under 15 minutes.
Healthy and Versatile: Naturally low-carb and packed with fresh vegetables, it pairs beautifully with grilled chicken, fish, or just about any main course.

Your Fresh Ingredient Checklist

The key to this salad is using fresh, high-quality ingredients to let the simple flavors shine.

For the Salad:

Cucumbers: 2 medium English or Persian cucumbers, chopped. (These varieties have thinner skin and fewer seeds.)
Feta Cheese: 1 cup crumbled feta cheese. (For the best flavor, buy a block stored in brine and crumble it yourself.)
Red Onion: ½ a small red onion, very thinly sliced.
Fresh Herbs: ¼ cup chopped fresh mint or dill (or a combination of both).

For the Zesty Lemon Vinaigrette:

Olive Oil: ¼ cup good quality extra virgin olive oil.
Lemon Juice: ¼ cup freshly squeezed lemon juice (from about 1-2 lemons).
Seasoning: Salt and freshly ground black pepper to taste.

Step-by-Step Instructions

Get ready for the easiest, most refreshing salad you’ll make all week.

Part 1: Prepare the Salad Ingredients

Chop the Veggies: Chop your cucumbers into bite-sized pieces. Thinly slice the red onion. If the raw onion flavor is too strong for you, you can let the slices soak in the lemon juice for 10 minutes to mellow them out.
Combine in a Bowl: Place the chopped cucumbers and thinly sliced red onion in a large serving bowl.
Add Feta and Herbs: Gently crumble the feta cheese over the vegetables. Sprinkle in your freshly chopped herbs (mint and/or dill).

Part 2: Whisk Together the Dressing

Combine Liquids: In a small bowl or a mason jar, combine the fresh lemon juice and the extra virgin olive oil.
Season and Mix: Add a pinch of salt and pepper. Whisk vigorously (or shake the jar) until the dressing is well combined and emulsified.

Part 3: Dress, Toss, and Serve

Dress the Salad: Pour the zesty lemon vinaigrette over the salad in the bowl.
Toss Gently: Use two spoons to gently toss all the ingredients together. You want to coat everything in the dressing without mashing or breaking up the feta cheese too much.
Chill (Optional, but Recommended): For an extra refreshing crunch, you can pop the salad in the refrigerator for 10-15 minutes before serving. This allows the flavors to meld slightly. Serve chilled and enjoy!

Tips for the Perfect Cucumber Feta Salad

Use Block Feta: The feta cheese sold in a block and packed in brine has a much creamier texture and superior flavor compared to pre-crumbled varieties.
Fresh Herbs are Key: This salad truly shines with the flavor of fresh mint or dill. While you can use dried herbs in a pinch, the fresh versions make a world of difference.
Prep Ahead, but Don’t Toss Ahead: You can chop your vegetables and whisk your dressing in advance and store them separately in the refrigerator. For the best, crispest texture, wait to toss everything together until just before you’re ready to serve.
Fun Add-Ins: Feel free to add other ingredients like Kalamata olives, cherry tomatoes, or chopped bell peppers to make the salad even heartier.

Ultimate Cucumber Feta Salad

A crisp, refreshing salad made with crunchy cucumbers, creamy feta cheese, red onion, and fresh herbs, tossed in a zesty lemon vinaigrette. It’s the perfect quick and healthy side dish for warm days or Mediterranean meals.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Course Salad, Side Dish

Cuisine Low-Carb, Mediterranean, Vegetarian

Servings 4 servings

Ingredients

For the Salad

2 medium English or Persian cucumbers chopped
1 cup feta cheese crumbled (preferably block feta in brine)
1/2 small red onion very thinly sliced
1/4 cup fresh mint or dill chopped (or a mix of both)

For the Zesty Lemon Vinaigrette

1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice from about 1–2 lemons
to taste salt and black pepper

Instructions

Chop cucumbers into bite-sized pieces and slice red onion very thinly. Optional: soak onion in lemon juice for 10 minutes to reduce sharpness.
Place chopped cucumbers and red onion in a large serving bowl.
Crumble feta cheese over the bowl and add chopped fresh herbs (mint and/or dill).
In a small bowl or mason jar, combine lemon juice and olive oil. Add a pinch of salt and pepper.
Whisk or shake until the vinaigrette is emulsified.
Pour the vinaigrette over the salad ingredients in the bowl.
Toss gently with two spoons until evenly coated, being careful not to break up the feta too much.
Optional: Chill the salad for 10–15 minutes before serving for extra crispness and flavor blending.

Notes

Use block feta stored in brine for best flavor and texture. Fresh herbs elevate the dish significantly—use mint or dill (or both). Add-ins like Kalamata olives, cherry tomatoes, or bell pepper can add heartiness. Best served freshly tossed, but ingredients can be prepped ahead.

The Ultimate Cucumber Feta Salad: Refreshing, Crisp, and Simple

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