Cucumber Feta Salad with Lemon Greek Vinaigrette
Bright, crisp cucumbers with a tangy feta finish
This Cucumber Feta Salad with Lemon Greek Vinaigrette delivers cool crunch, creamy salty feta, a bright lemon bite and a whisper of Dijon — ideal for hot-weather meals or a light side at a weeknight dinner. A practical cooking insight: salt the cucumbers lightly and let them sit 10 minutes in a colander if you want to remove extra water before tossing, which keeps the vinaigrette from getting diluted. For a light breakfast or brunch pairing, this salad complements fruit-forward bowls like the 5-minute fruit smoothie bowl with Greek yogurt.
A simple, versatile salad that fits many meals
This recipe shines because it’s fast, uses few fresh ingredients, and adapts to what you have on hand — toss it for a picnic, bring it to a potluck, or serve alongside grilled proteins. If you enjoy crunchy salads with bright dressings, try this in rotation along with an Asian crunch salad with ginger for variety at lunch.
What shoppers and cooks appreciate most about this salad
Quick highlights home cooks mention
- Fresh, cool texture from cucumbers
- Salty, creamy contrast from feta
- Fast to prepare — about 10 minutes active time
- Flexible: serves as side, topper, or light meal
A brief rundown of how the recipe flows
Prepare, whisk, toss, and serve: slice cucumbers and red onion, crumble feta, chop parsley, whisk together olive oil, lemon juice and Dijon, then combine and chill briefly if desired. If you like baked cheese on the side, pair this with a warm dish such as baked feta eggs with tomatoes and spinach for brunch.
Smart prep moves before you assemble
Do the small tasks that make assembly faster: chill the cucumbers beforehand, measure and whisk the vinaigrette ingredients in a small jar, and crumble the feta into a bowl. For an easy weeknight pairing tip and complementary brunch ideas, consider recipes such as baked feta eggs with tomatoes and spinach.
What you’ll need — exact ingredient list
2 large cucumbers, 1 cup feta cheese, crumbled, 1/4 cup red onion, thinly sliced, 1/4 cup fresh parsley, chopped, 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, Salt and pepper to taste
This ingredient set makes a bright, easy salad; if you want a protein-forward option, consider pairing it with a hearty side like a buffalo chicken salad with cottage cheese.
Practical notes on ingredient choices and swaps
- Cucumbers: English or Persian cucumbers are thinner-skinned and less seedy; peel thicker-skinned cucumbers if preferred.
- Feta: choose a block of feta and crumble by hand for better texture than pre-crumbled.
- Olive oil: extra-virgin adds flavor but use a milder oil if you want a subtler finish.
- Lemon: freshly squeezed lemon juice brightens the dressing more than bottled.
- Salt: adjust lightly because feta already contributes saltiness.
Clear step-by-step mixing and dressing directions
- Place the sliced or halved cucumbers, crumbled feta, thinly sliced red onion, and chopped parsley into a large mixing bowl.
- In a separate small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper until emulsified to create the vinaigrette.
- Drizzle the vinaigrette over the cucumber mixture and gently toss until all ingredients are evenly coated and the feta is distributed.
- Serve the salad right away for maximum crunch, or cover and refrigerate for about 30 minutes to allow the flavors to meld before serving.
Timing and visual cues to get it right
- If cucumbers are very watery, let them drain 10 minutes after salting, then pat dry.
- Vinaigrette should look slightly glossy and homogeneous; if it separates, whisk again before tossing.
- When chilled, the salad will look a bit more settled and the dressing will cling to the cucumbers and feta.
Best ways to present and pair this cucumber salad
Serve alongside grilled fish, roasted chicken, or as part of a mezze spread with hummus and warm pita. It also works well as a topping for bowls or as a cooling counterpoint to spicy mains.
Serving ideas
- Spoon over grilled shrimp and serve with rice.
- Add to a grain bowl with quinoa and roasted chickpeas.
- Serve with crusty bread and olives for a light Mediterranean lunch.
- Use as a crunchy topping on sandwiches or wraps.
How to store leftovers and keep them tasting fresh
Store the salad in an airtight container in the refrigerator and consume within a couple of days for best texture and safety. If the dressing thins the cucumbers over time, toss again before serving.
Bullet-point storage reminders
- Refrigerate within 2 hours of making.
- Keep in a shallow airtight container to cool evenly.
- Use within 48 hours; texture softens after that.
Time-saving tools and small techniques to simplify the work
Use a mandoline or sharp chef’s knife for even cucumber slices, a small jar with lid to shake the vinaigrette, and measuring spoons for consistent seasoning.
Handy extra tips for smoother prep
- Slice cucumbers on a cutting board over a rimmed tray to catch juices.
- Make the dressing ahead and keep chilled; shake again before adding.
- Crumble feta with fingertips for rustic pieces that cling to cucumber.
Easy ways to change the flavor or meet dietary needs
Swap dairy-free feta for a vegan version, replace olive oil with avocado oil for a neutral flavor, or add herbs like dill or mint for a different aroma.
Simple swaps to try
- Use Greek yogurt in place of some feta for creamier texture.
- Add sliced grape tomatoes for color and acidity.
- Substitute red wine vinegar for lemon for a milder tang.
- Omit mustard if you prefer a purer lemon-olive oil dressing.
Nutrition snapshot per serving
Approximate per serving (recipe yields about 4 servings): Calories ~160, Protein ~5g, Fat ~14g, Carbohydrates ~4g, Serving size ~1 cup
Notes on adjusting nutrition
- Reduce fat and calories by halving the olive oil and adding 1–2 tablespoons of water to the dressing.
- Increase protein by adding cooked beans or leftover grilled chicken.
- For lower sodium, rinse block feta briefly and taste before adding extra salt.
Common questions from home cooks
Q: Can I make this salad ahead of time?
A: Yes — you can make it up to 24 hours ahead, but expect the cucumbers to soften. Store dressing separately and toss just before serving for maximum crunch.
Q: Will the salad get soggy if I refrigerate it?
A: It will soften over time; refrigerate no longer than 48 hours and consider draining cucumbers briefly or chilling them before assembling to reduce sogginess.
Q: Is there a way to keep the feta from breaking down?
A: Add the feta just before serving or fold it in gently to preserve some larger crumbles.
Q: Can I add other vegetables?
A: Yes — thinly sliced radishes, bell peppers, or halved cherry tomatoes work well.
Q: Is this salad suitable for kids?
A: Typically yes; reduce or omit red onion for milder flavor and chop cucumbers into bite-sized pieces.
A friendly nudge to try this bright, easy salad
Give this Cucumber Feta Salad with Lemon Greek Vinaigrette a try this week — it’s quick to make, refreshingly bright, and a reliable side that livens up simple meals.
Cucumber Feta Salad
Ingredients
Method
- Slice cucumbers and red onion, crumble feta, and chop parsley.
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper until emulsified.
- Place the sliced cucumbers, crumbled feta, red onion, and parsley into a large mixing bowl.
- Drizzle the vinaigrette over the cucumber mixture and gently toss until all ingredients are evenly coated.
- Serve the salad immediately for maximum crunch, or refrigerate for 30 minutes to meld the flavors.
