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Cucumber Feta Salad

Cucumber Feta Salad

A refreshingly simple and vibrant dish perfect for light lunches, vibrant side dishes, or even a quick appetizer. This particular cucumber feta salad recipe brings together cool, crisp cucumbers with salty, briny feta cheese for a taste sensation that's both easy to prepare and incredibly satisfying.
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Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers preferably English or Persian for fewer seeds and thinner skin
  • 6-8 ounces feta cheese good quality, crumbled or diced
  • 1/2 cup Kalamata olives pitted and halved
  • 1/4 cup red onion thinly sliced (soak in cold water for 10 minutes to reduce harshness, if desired)
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh mint chopped (optional, but highly recommended)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • to taste salt
  • to taste freshly ground black pepper

Equipment

  • Large mixing bowl
  • Small bowl or jar with a lid

Method
 

  1. Wash and trim the ends of your cucumbers. For English cucumbers, peeling is optional as their skin is thin and edible. For Persian cucumbers, a light peel might be preferred. If using regular cucumbers, it’s best to peel them and then scoop out the seedy core. Slice the cucumbers into bite-sized pieces, about 1/2-inch thick rounds or half-moons. Place them in a large mixing bowl.
    2 large cucumbers
  2. Gently crumble or dice your feta cheese into the bowl with the cucumbers. Add the pitted and halved Kalamata olives. The salty brine from the olives will beautifully complement the cool cucumbers and creamy feta.
    6-8 ounces feta cheese, 1/2 cup Kalamata olives
  3. If you've soaked your red onion, drain it thoroughly. Add the thinly sliced red onion to the bowl. Generously scatter the chopped fresh dill and mint (if using) over the cucumbers, feta, and olives. These fresh herbs are crucial for that bright, aromatic flavor profile of this cucumber feta salad.
    1/4 cup red onion, 1/4 cup fresh dill, 1/4 cup fresh mint
  4. In a small bowl or a jar with a lid, whisk together the extra virgin olive oil, fresh lemon juice, and dried oregano. Season with a pinch of salt and freshly ground black pepper. Taste and adjust the seasoning as needed – you might want a little more lemon juice for tang or more pepper for a bit of a kick.
    1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon dried oregano, to taste salt, to taste freshly ground black pepper
  5. Pour the prepared dressing over the cucumber and feta mixture. Gently toss everything together until all the ingredients are evenly coated with the dressing. Be careful not to over-mix, as you want to keep the feta from becoming mushy.
  6. For the best flavor, cover the bowl and let the cucumber feta salad chill in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld together beautifully.
  7. Serve your delicious cucumber feta salad chilled. It's wonderful on its own, as a side dish to grilled meats or fish, or as part of a Mediterranean-inspired spread.

Notes

Best enjoyed within 1-2 days. Store leftovers in an airtight container in the refrigerator. Freezing is not recommended.