If you’re looking for an easy and quick side dish that goes well with almost any main dish, you’re going to love this cucumber feta salad! It’s an absolute crowd pleaser at dinner parties and barbecues as it makes a wonderful side to grilled meat, rice dishes and many other salads and dips. Made of just a few simple ingredients, this salad is vibrant, delicious and comes together in no time. Let me show you how to make Mediterranean style cucumber feta salad.
Contents
Ingredients
You’ll need the following ingredients for this cucumber feta salad:
- Cucumbers: As the star of this salad, go for small cucumbers like Persian cucumbers. They’re crunchier and have better flavor than the big English ones. If you’re using the larger kind, you can scoop out the seeds if they’re too watery.
- Feta cheese: Use a block of feta packed in brine. It’s creamier and more flavorful than pre-crumbled cheese.
- Red onion: Adds a nice bite and a pop of color. It balances perfectly with the cucumber and feta.
- Mint: A few fresh mint leaves bring brightness and that signature Mediterranean touch. No mint? Fresh basil or dill works too.
- Dressing: Just olive oil, fresh lemon juice, a pinch of salt and sumac. Sumac is optional but totally worth it. It adds a tangy, citrusy flavor. You’ll find it in Middle Eastern stores or online. No sumac? Just use a bit more lemon or a splash of vinegar.
Quantities can be found in the recipe card at the end of this recipe and can be adjusted according to the amount of servings you’d like to make.
Cucumber Feta Salad (Step-by-Step Recipe)
Ready to get cooking? Let’s get started! You’ll find the detailed step-by-step instructions below. For a shorter version (to print out), simply scroll down to the recipe card.
Step 1: Dice the cucumber
Let’s start off by dicing the cucumbers. Cut off the ends. To maximize the crunch and flavor of the salad, I peel the cucumbers in alternating layers, a bit like a “zebra pattern”. Depending on the quality of the skin and your preference, you could completely peel it or use unpeeled. Place the cucumbers on a cutting board and slice lengthwise, then cut each part into halves. Bundle and roughly chop.
Step 2: Finely chop the mint
Let’s continue with the mint. Pluck the mint leaves off the stems one by one. Discard the thick stems and use only the leaves. Bundle the mint leaves, roll tightly and slice thinly. Repeat a few times until finely minced.
Step 3: Dice the onion
Peel an onion and cut into halves. Place on a cutting board with the flat side down, then cut into thin slices or finely dice. For this salad, I think finely diced onions are a better choice, but either works fine.
Step 4: Prepare the dressing
Cut a lemon into halves and squeeze out the juice. Freshly squeezed lemon juice will yield the best taste. We only need a small amount. A 2:1 ratio of olive oil to lemon juice is a good guideline for dressings. Combine olive oil, freshly squeezed lemon juice, salt and sumac in a mixing bowl and whisk to combine.
If you’re planning to serve the salad right away, you can just mix the dressing with the salad ingredients right away. However, if you’re making the salad a few hours ahead of time, you can better prepare the dressing in a separate container and add it when serving.
Step 5: Cut the feta
Feta is the last component of this salad. Drain the brine and then pat dry the feta with paper towels to help reduce moisture and prevent your salad from getting soggy.
Cut the cheese into small cubes with a knife or simply break into chunks using your hands, as per your preference. Ensure the feta is well-chilled, because cold feta crumbles more easily and cleanly than room temperature feta.
Step 6: Plating
Transfer the cucumber-onion mixture with the dressing onto a beautiful plate or platter and arrange the feta on top of the salad. Garnish with some mint and it’s ready to serve!
How to Serve
Cucumber feta salad is a very simple salad that is typically served as a side dish. It’s very popular as a side to BBQs, which makes it the perfect salad for summer. You can serve this salad to many meat dishes such as grilled chicken breast or kafta (grilled meat patties). It can also be served as a light meal, alongside bread.
Make Ahead & Storage
This cucumber feta salad is really quick and easy to prepare (it comes together in 5 minutes), so making it ahead of time doesn’t make much sense. If you host a large group and need to save some time, you could chop the cucumber, onions and mint ahead of time and keep the dressing ready in a separate container. However, I recommend you crumble the feta right before using it to maintain its freshness and texture.
Leftovers can be stored in an airtight container in the fridge for the next day.
Any Questions or Feedback?
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Learn Middle Eastern Cooking
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Cucumber Feta Salad
Ingredients
Salad
- 4 Persian cucumbers
- 100 g (2/3 cup) feta cheese
- ½ red onion
- 4-5 mint leaves or dill or basil
Dressing
- 2 Tbsp olive oil
- 1 Tbsp lemon juice freshly squeezed
- 1 tsp sumac
- ½ tsp salt
Instructions
- Start by dicing the cucumbers. Cut off the ends and peel in a “zebra” pattern (or peel fully or not at all, based on your preference). Slice lengthwise, then into halves, and roughly chop.
- Next, finely chop the mint. Remove the leaves from the stems, roll them tightly, slice thinly, and mince.
- Peel and dice the onion. Cut it in half, place flat-side down, and finely dice or slice thinly. Finely diced works best for this salad.
- To make the dressing, squeeze fresh lemon juice into a bowl. Whisk with olive oil, salt, and sumac. If serving soon, mix with the salad. If prepping ahead, store separately and add when serving.
- Prepare the feta by draining and patting it dry. Cut into small cubes or crumble with your hands or a fork. Cold feta is easier to crumble.
- Assemble the salad by mixing cucumber, onion, and dressing on a platter. Top with feta and garnish with chopped mint. Ready to serve!
Video
Notes
- Ensure the feta is well-chilled. Cold feta crumbles more easily and cleanly than room temperature feta.
Nutrition
Nutrition information is only a rough estimate and may vary depending on factors such as the cooking method, exact weight, type, and brand of ingredients used.
