Easy Cucumber Feta Salad

Cucumber feta salad became one of my accidental favorites on a hot summer afternoon when I was rummaging through the fridge for something light yet satisfying and found a few cucumbers, a handful of cherry tomatoes, and a block of feta. I chopped everything up, tossed it with lemon and herbs, and after the first bite I realized I’d made something I’d want to eat again and again.

Now it’s my go-to side for just about everything grilled chicken, burgers, or even as a quick lunch on its own. It’s refreshing, crunchy, salty, and bright, with simple ingredients that come together in the most flavorful way. It’s one of those salads that disappears fast at any gathering, so I always double the recipe!

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• English cucumbers – Crisp, refreshing, and perfect for thin slicing without seeding.
• Cherry tomatoes – Sweet and juicy little bursts of flavor in every bite.
• Red onion – Adds a sharp bite and a pop of color.
• Feta cheese – Salty and creamy, it brings richness and contrast.
• Fresh parsley – Brightens everything up with fresh herb flavor.
• Olive oil – A light drizzle helps bring all the ingredients together.
• Lemon juice – Adds freshness and acidity to balance the saltiness.
• Salt and black pepper – Just enough to bring all the flavors to life.

Tools You’ll Need

• Cutting board and sharp knife – Essential for slicing vegetables cleanly.
• Mixing bowl – Big enough to toss all the salad ingredients without spilling.
• Salad tongs or large spoon – To gently mix everything together.
• Citrus juicer (optional) – Makes squeezing fresh lemon juice quick and easy.
• Measuring spoons – To keep the oil and lemon ratios just right.

Instructions

Step 1:

I start by slicing the cucumbers into thin rounds and halving the cherry tomatoes.

Step 2:

I thinly slice the red onion and chop the parsley finely.

Step 3:

In a large bowl, I combine the cucumbers, tomatoes, red onion, and parsley.

Step 4:

I crumble in the feta cheese — I like leaving a few larger chunks for extra texture.

Step 5:

I drizzle olive oil and fresh lemon juice over the top, then season with salt and black pepper.

Step 6:

Using salad tongs or clean hands, I gently toss everything until well mixed and coated.

Step 7:

I let it sit for about 10 minutes before serving so the flavors have time to mingle.

Tips

I sometimes add diced avocado or olives for an extra flavor boost.

If raw onion is too strong, I soak the slices in cold water for 10 minutes to mellow them out.

This salad is best served fresh, but leftovers keep well for a day in the fridge.

A sprinkle of dried oregano gives it a more Mediterranean vibe if you like!

Ways to Serve

As a refreshing side for grilled meats or seafood

Scooped into pita with hummus for a light lunch

On top of greens for a more filling salad bowl

With falafel, rice, or couscous for a complete meal

Frequently Asked Questions

Can I make Cucumber Feta Salad ahead of time?

Yes, but it’s best eaten the same day. If making ahead, store the dressing separately and toss just before serving.

Can I use regular cucumbers instead of English cucumbers?

Absolutely just be sure to remove the seeds and peel if the skin is thick.

What can I substitute for feta cheese?

Goat cheese, queso fresco, or even crumbled blue cheese can work, depending on your taste.

How do I make it dairy-free?

Simply omit the feta or use a plant-based feta-style cheese alternative.

See You in the Kitchen

I hope you try this cucumber feta salad soon! It’s crisp, fresh, and full of flavor the perfect way to brighten up your plate without a lot of fuss. Let me know what twist you give it or how you pair it with your meals.

Happy Cooking!

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