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Cucumber Feta Salad Recipe
Ash Tyrrell

Cucumber Feta Salad Recipe

I recently made this Cucumber Feta Salad, and it quickly became one of my favorite fresh side dishes. The combination of crisp cucumbers, tangy feta cheese, and fresh dill creates a light yet satisfying salad. What I love most is how quickly it comes together with simple ingredients.
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Total Time 10 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1 English cucumber thinly sliced – English cucumbers have fewer seeds and a crisp texture that works perfectly in salads.
  • 1/2 small red onion thinly sliced – Adds a mild sweetness and pleasant crunch.
  • 1 tablespoon white vinegar – Gives the salad a light tangy flavor without overpowering the other ingredients.
  • 1/2 teaspoon sugar – Helps balance the acidity of the vinegar.
  • 1/4 teaspoon salt – Enhances the overall flavor and helps draw out excess moisture from the cucumber.
  • 1 tablespoon fresh dill chopped – Fresh dill adds a bright, herbaceous flavor that pairs beautifully with cucumber.
  • 1/4 cup feta cheese crumbled – Use quality feta for the best creamy and salty flavor.

Method
 

  1. Wash the cucumber thoroughly and slice it into thin rounds. Thinly slice the red onion as well so it blends evenly throughout the salad. Keeping the slices uniform helps create the perfect texture in every bite.
  2. Place the cucumber and red onion into a mixing bowl. Add the white vinegar, sugar, and salt. Stir everything gently until the vegetables are lightly coated with the dressing mixture.
  3. Sprinkle the chopped fresh dill over the cucumber mixture. The dill provides a fresh aroma and bright flavor that complements the vegetables beautifully. Toss gently to distribute it evenly.
  4. Add the crumbled feta cheese to the bowl. Stir carefully to avoid breaking the cucumber slices while ensuring the feta is spread throughout the salad. The cheese adds a creamy and salty contrast.
  5. For the best flavor, refrigerate the salad for 15 to 20 minutes before serving. Chilling allows the ingredients to blend together and makes the salad even more refreshing.
  6. Transfer the salad to a serving bowl and give it one final toss. Serve cold as a side dish with your favorite meals. Enjoy the crisp texture and fresh flavors immediately.

Notes

  • I always use English cucumbers because they stay crisp longer and contain fewer seeds.
  • I prefer fresh dill over dried dill because the flavor is brighter and more vibrant.
  • I chill the salad before serving because it tastes much more refreshing.
  • I crumble the feta myself instead of buying pre-crumbled cheese for a creamier texture.
  • I slice the onions very thin so they blend into the salad without overpowering it.
  • I add the feta last and stir gently to keep the cheese from becoming mushy.