Cucumber Feta Salad
This Cucumber Feta Salad is light, crisp, and perfect for summer. It’s made with fresh herbs, sliced cucumbers, green onions, and creamy feta, all tossed in a tangy red wine vinegar dressing. I love serving a big bowl at backyard barbecues or as a quick after-school snack for the kids.
This cucumber salad is actually inspired by Greek flavors, which makes it an easy one for me to throw together. I make Greek recipes all the time, from a fresh Greek salmon salad to my kids’ favorite Greek yogurt pancakes. Both are worth trying if you haven’t yet!
Table of contents
If this cucumber tomato feta salad sounds like your kind of thing, you’re in luck, it only takes a handful of simple ingredients. I use cucumbers, feta, green onions, maple syrup, vinegar, olive oil, and a few seasonings to make this refreshing salad. Feel free to toss in extras like chopped tomatoes or red onion if that’s what you’ve got! And don’t miss the little notes at the bottom, I added some tips that might come in handy.
Why you will love this recipe
- Fresh and flavorful anytime: I make this when I want something light, crisp, and refreshing. The combo of cucumbers, red wine vinegar, and fresh herbs always tastes so good, especially on hot days.
- Ready in minutes: This salad takes me less than 15 minutes to throw together, and I don’t even have to turn on the stove.
- Simple ingredients: I use ingredients I usually have at home like cucumbers, feta, olive oil, and vinegar. Everything mix together into a tangy, sweet, and savory bite that’s hard to stop eating.
- Perfect for any meal: Whether I’m grilling, packing lunch, or just want something easy with dinner. I’ve even served it as an after-school snack and my kids surprise me by finishing the whole bowl.
What you will need
- Salad base: I toss together cucumbers, green onions, and crumbled feta for a fresh and simple base that tastes amazing.
- Dressing ingredients: Red wine vinegar, maple syrup, and olive oil is what I use to make a simple dressing.
- Herbs and seasonings: I use chopped dill, dried oregano, a pinch of kosher salt, and a few cracks of black pepper for that herby finish.
How to make
Slice the cucumbers: I wash the cucumbers first, then slice them thin and chop them into little half-moon shapes.
Toss everything together: I add the sliced cucumbers, crumbled feta, vinegar, maple syrup, olive oil, herbs, salt, and pepper to a big bowl. Then I gently toss it all so the flavors mix and coat the salad nicely.
Chill and serve: After tossing everything together, I pop the bowl in the fridge for 15 minutes. Right before serving, I sprinkle a little extra feta on top. Yum!
Expert tip
Let the flavors set
The best tip for making this Cucumber Feta Salad recipe is to let it chill before serving. Trust me, even just 15 to 30 minutes in the fridge makes a huge difference, the cucumbers absorb the tangy dressing, the herbs mellow into the mix, and the whole salad tastes more balanced. I always make it ahead so it’s cool, crisp, and ready when we are.
More tips to consider:
- I chop my fresh dill and herbs right before mixing so they stay extra fragrant.
- Feta adds plenty of salt, so I always taste the salad first before adding more salt or pepper. Most of the time, it barely needs any.
- I sometimes use honey or agave instead of maple syrup. Simple syrup works too if that’s what I have on hand.
- If I’m out of red wine vinegar, I’ll grab balsamic, apple cider, or even rice vinegar. They all work and bring their own little twist.
- If I know we’ve got a busy evening, I’ll make this salad a few hours early. Just give it a quick toss before serving.
Recipe variations and add-ins
- Try new herbs: I sometimes toss in fresh basil or thyme when I have them on hand.
- Add extra crunch: I love throwing in a handful of red onion for more bite and flavor alongside the green onions.
- Switch up cheese: Goat cheese or mozzarella work great too if you’re out of feta or just want to try something different.
- Make it hearty: Add chopped tomatoes, carrots, avocados, or peppers make this salad a full meal.
- Bacon is welcome: A sprinkle of crispy bacon makes everything better and adds some protein to keep us full longer.
- Tangy and sweet: A spoonful of Dijon mustard will make your cucumber feta salad taste even better with a tangy-sweet kick.
- Lemon juice: I add a splash of lemon juice when I want to keep things fresh and light.
Serving suggestions
This salad with feta cheese is the perfect salad for hot summer days. You can serve as a snack, appetizer, or side dish. If I have leftover cucumber feta salad, I like tossing it into my cucumber tomato avocado salad for a quick and easy lunch. It also works well topped with a handful of shaved parmesan or Romano for an extra savory finish.
Sometimes I mix it into my cucumber miso salmon rice bowls to bulk things up with flavor and texture. You can also skip the usual vinaigrette and drizzle on a little homemade ranch dressing or whatever your family likes best for a creamy change.
How to store leftovers
- Store: I keep any leftover cucumber feta salad in the fridge in an airtight container or zip-top bag. It stays fresh for up to three days.
- Freeze: I don’t recommend freezing this salad, cucumbers just don’t hold up well once thawed.
Frequently asked questions
I like to slice them into thin half-moons so they’re easy to eat and soak up the dressing. If I want them extra thin, I’ll grab my mandoline slicer. It makes the salad feel a little fancier, even though it’s still super simple.
I almost always use English cucumbers because they’re crisp, mild, and not too watery. They also have thinner skin and fewer seeds, so I don’t have to peel or scoop anything out. But if I’m using regular cucumbers, I just peel them and scoop out the middle with a spoon. Works just fine!
Absolutely! I usually toss in dill because it gives that classic Greek flavor, but I’ve also made it with chopped parsley or even basil when I had some left in the fridge. Use what you like or what you have, it always turns out tasty.
More cucumber salad recipes to try:
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Cucumber Feta Salad
Ingredients
- 2 English cucumbers
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon maple syrup
- 1/4 teaspoon dried oregano
- 1/2 teaspoon kosher salt or to taste
- 6 ounces feta cheese plus more for topping
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped green onion
- Fresh ground black pepper
Instructions
- Wash, dry, and thinly slice the cucumbers into half circles.
- In a large bowl, combine the cucumbers with the rest of the ingredients. Gently toss to combine.
- Eat immediately or refrigerate for 15 minutes for the flavors to set.
- Garnish with more crumbled feta and herbs on top before serving.
Notes
Let the flavors set
The best tip for making this Cucumber Feta Salad recipe is to let it chill before serving. Trust me, even just 15 to 30 minutes in the fridge makes a huge difference, the cucumbers absorb the tangy dressing, the herbs mellow into the mix, and the whole salad tastes more balanced. I always make it ahead so it’s cool, crisp, and ready when we are.More tips to consider:
- I chop my fresh dill and herbs right before mixing so they stay extra fragrant.
- Feta adds plenty of salt, so I always taste the salad first before adding more salt or pepper. Most of the time, it barely needs any.
- I sometimes use honey or agave instead of maple syrup. Simple syrup works too if that’s what I have on hand.
- If I’m out of red wine vinegar, I’ll grab balsamic, apple cider, or even rice vinegar. They all work and bring their own little twist.
- If I know we’ve got a busy evening, I’ll make this salad a few hours early. Just give it a quick toss before serving.
- I like using English cucumbers because they’re crisp, have thinner skin, and hardly any seeds. They don’t need peeling, which saves time too.