Mediterranean Cucumber Feta Salad

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.

Cucumber Feta Salad

Ingredients

You’ll need the following ingredients for this cucumber feta salad:

  • Cucumbers: As its name suggests, cucumbers are the main component of this delicious salad. To maximize the taste, I recommend you use small cucumbers (also known as Persian cucumbers), not the large English cucumbers. If you can only find large English cucumbers, you can remove the seeds if you find them too watery.
  • Feta cheese: Opt for a block of feta cheese, preferably packed in brine. This type retains moisture and texture better than pre-crumbled feta.
  • Red onion: Red onion has a pleasant taste that pairs well with cucumber and feta. It also adds some color to the salad.
  • Mint (or other fresh herbs): A couple of fresh mint leaves pairs wonderfully with this salad and adds some freshness. It’s a popular choice in Mediterranean and Middle Eastern cuisine. If you don’t have it available (or don’t like it), you can substitute with fresh basil or dill.
  • Dressing: For the dressing, we’ll need olive oil (preferably extra virgin olive oil), lemon juice (preferably freshly squeezed lemon), a pinch of salt and sumac. Sumac is optional but highly recommended. It adds a bit of acidity to the dressing. It can be found at any Middle Eastern grocery store as well as online. If you don’t have it available, you can add more lemon and/or some vinegar instead.

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 ingredients

Cucumber Feta Salad (Step-by-Step)

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

Start off by dicing the cucumber. Cut off the ends. Peel as desired (peel completely, use unpeeled, or peel in alternate layers for a zebra pattern). Slice lengthwise, then halve each piece. Lay flat and cut into fine slices. Add to a salad bowl.

Step 2: Crumble the feta

Ensure the feta is well-chilled. Cold feta crumbles more easily and cleanly than room temperature feta. Take the feta out of its brine and pat it dry with a paper towel. This helps reduce the moisture content and prevents your salad from becoming too wet.

Break the block into smaller chunks using your fingers. For finer crumbles, you can continue breaking these chunks down into smaller pieces. If you prefer not to use your hands, you can use a fork to create crumbles. Another method is to use a knife to cut the block into small cubes.

Add the crumbled feta to the bowl.

Step 3: Dice the onion

Cut off the ends of the onion and peel the skin. Halve the onion lengthwise. Place it flat side down, then slice vertically into thin slices. Add to the bowl.

Step 4: Finely chop the mint

Pluck the mint leaves off the stems one by one. Stack the mint leaves, roll tightly and slice thinly. Repeat a few times until finely minced. Add to the bowl.

Step 5: Prepare the dressing and mix all

For the dressing, combine olive oil, freshly squeezed lemon juice, salt and sumac. If serving the salad right away, you can just add the ingredients for the dressing onto the salad and mix well. If you’re making the salad a few hours ahead of time, you can prepare the dressing in a separate container and add it when serving.

Serve right away or briefly chill before serving.

Cucumber Feta Salad recipe

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 and onions ahead of time. 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?

If you liked this recipe, I’d appreciate it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ below. In case you’ve any questions or feedback, please leave me a comment (down the page). I’m happy to help you make delicious Middle Eastern food at home.

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Cucumber Feta Salad

Cucumber Feta Salad

Kitty Ramasamy
Cucumber feta salad is a crowd pleaser at dinner parties and barbecues. It makes a wonderful side dish to grilled meat and rice dishes.
Rate this recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Side Dish, Salad
Cuisine Mediterranean, Middle Eastern
Servings 4 people
Calories 131 kcal

Ingredients
 

  • 4 Persian cucumbers
  • 100 g (2/3 cup) feta cheese
  • ½ red onion
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice freshly squeezed
  • 1 tsp sumac
  • ½ tsp salt
  • 4-5 mint leaves or 1-2 sprigs dill

Instructions
 

  • Start off by dicing the cucumber. Cut off the ends. Peel as desired (peel completely, use unpeeled, or peel in alternate layers for a zebra pattern). Slice lengthwise, then halve each piece. Lay flat and cut into fine slices. Add to a salad bowl.
  • Ensure the feta is well-chilled. Take the feta out of its brine and pat it dry with a paper towel to remove any excess moisture. Hold the block of feta over a bowl or plate. Break the block into smaller chunks using your fingers (alternatively, break with a fork or cut with a knife). Add the crumbled feta to the bowl.
  • Cut off the ends of the onion and peel the skin. Halve the onion lengthwise. Place it flat side down, then slice vertically into thin slices. Add to the bowl.
  • Pluck the mint leaves off the stems one by one. Stack the mint leaves, roll tightly and slice thinly. Repeat a few times until finely minced. Add to the bowl.
  • Add olive oil, freshly squeezed lemon juice, salt and sumac. Mix well. Serve right away or briefly chill before serving.

Notes

  • Ensure the feta is well-chilled. Cold feta crumbles more easily and cleanly than room temperature feta. 

Nutrition

Calories: 131kcalCarbohydrates: 6gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 13mgSodium: 516mgPotassium: 112mgFiber: 1gSugar: 3gVitamin A: 102IUVitamin C: 4mgCalcium: 15mgIron: 0.3mg

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.

Keyword Cucumber Feta Salad
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