Name: Cucumber Feta Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 large cucumber (about 300 g) or 6 mini cucumbers (about 300 g), chopped into bite-sized pieces; ½ medium red onion (about 60 g), thinly sliced; ¼ cup (40 g) feta cheese, crumbled; ⅓ cup (80 ml) olive oil; 1 tablespoon (15 ml) red wine vinegar; 1 teaspoon (1 g) dried oregano; Salt, to taste (about 2 g); Black pepper, to taste (about 1 g)

Jump to Recipe

When the summer heat hits and turning on the oven feels like a personal attack, a chilled Cucumber Feta Salad swoops in like a hero in a rom-com—fresh, charming, and impossible not to love. It’s the kind of fresh summer salad that takes just minutes to make but tastes like something you’d order at a seaside café in Greece.

This recipe is crisp from the cucumber, tangy from the feta, and has just the right zing from red wine vinegar and oregano. It’s light but satisfying—perfect for balancing out heavier mains or serving as a quick lunch on its own.

And the best part? It’s a true quick side dish—no fancy equipment, no fuss, just chop, toss, and enjoy. Whether you’re prepping for a backyard barbecue, packing a picnic, or just need something fresh to go with Tuesday night’s grilled chicken, this salad will be your go-to all summer long.

Why You’ll Love This Cucumber Feta Salad

Crisp, cool, and perfect for hot days.
Ready in 10 minutes—really.
Doubles as a healthy feta salad or light lunch.
Ideal for Mediterranean-inspired menus.

Ingredients

1 large cucumber (about 300 g) or 6 mini cucumbers (about 300 g), chopped into bite-sized pieces
½ medium red onion (about 60 g), thinly sliced
¼ cup (40 g) feta cheese, crumbled
⅓ cup (80 ml) olive oil
1 tablespoon (15 ml) red wine vinegar
1 teaspoon (1 g) dried oregano
Salt, to taste (about 2 g)
Black pepper, to taste (about 1 g)

Instructions

Wash and dry the cucumber(s). Peel large cucumbers if desired; leave mini cucumber skins on for extra crunch.
Chop into bite-sized pieces.
Peel and thinly slice the red onion into half-moons.
In a large bowl, combine cucumber, onion, feta, olive oil, red wine vinegar, oregano, salt, and pepper.
Toss gently until everything is evenly coated.
Taste and adjust seasoning.
Serve immediately or refrigerate for up to 30 minutes before serving.

Tips for the Best Flavor

Use firm, fresh cucumbers—soft ones won’t have the same crunch.
For a Greek cucumber salad twist, add cherry tomatoes and Kalamata olives.
Crumble the feta just before adding to keep it fluffy.
If you prefer a stronger onion flavor, soak slices in vinegar instead of water before mixing.
Want extra freshness? Sprinkle with chopped fresh parsley or mint before serving.

A Little Kitchen Story

The first time I made this salad, it was one of those “what’s in the fridge” experiments. I had leftover feta from a Mediterranean salad, a lone cucumber, and half a red onion. With a splash of olive oil and vinegar, it became an instant hit. My husband declared it “dangerously snackable,” which is high praise considering he usually reserves that phrase for chips.

Now, it’s our default side dish whenever we’re grilling—cool enough to beat the heat, tangy enough to stand up to smoky meats, and light enough that you still have room for dessert (which is really the ultimate goal).

What to Serve with Cucumber Feta Salad

This salad pairs beautifully with grilled chicken, steak, or fish. It’s also a refreshing side for heavier pasta dishes, adding balance to the meal. For a picnic or potluck, bring it alongside pita bread, hummus, and a few dips for a casual Mediterranean salad spread.

It works wonderfully with summer mains like kabobs, roasted veggies, or even simple sandwiches. And if you’re feeling fancy, serve it in lettuce cups for a bite-sized appetizer.

How to Store

While this salad is best eaten fresh, you can store leftovers in an airtight container in the fridge for up to 2 days. Keep in mind the cucumber will release some water, so stir before serving.

If you want to make it ahead, prep the cucumbers and onions separately, then toss with dressing and feta just before serving to keep everything crisp.

FAQs

Can I use English cucumbers instead?

Yes! English cucumbers have thinner skins and fewer seeds, so you can skip peeling.

Can I swap the feta for another cheese?

Sure—crumbled goat cheese works beautifully here.

Is this salad gluten-free?

Yes, completely.

Can I make it vegan?

Just leave out the feta or replace it with a dairy-free cheese alternative.

How do I make it more filling?

Add chickpeas, quinoa, or grilled chicken to turn it into a full meal.

Fresh, Fast, and Flavorful

A bowl of Cucumber Feta Salad is like a little taste of the Mediterranean, no passport required. It’s crisp, creamy, tangy, and comes together in minutes—perfect for those times you need something healthy, refreshing, and just plain delicious. One bite, and you’ll see why this salad is on repeat in my kitchen all summer long.

Discover more delicious recipes by following me on Facebook and Pinterest.