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This refreshing cucumber feta salad has been my summer staple for years. The combination of crisp cucumbers, tangy feta, and bright herbs creates the perfect light dish for hot days when you want something satisfying yet cooling. I've perfected this recipe through countless family gatherings where it disappears within minutes.
I first made this salad during a particularly scorching summer when turning on the oven seemed unbearable. My garden cucumbers were thriving, and I needed a quick way to use them. Since then, it's become our go-to side dish for everything from backyard barbecues to quick weekday lunches.
Ingredients
- English cucumbers: These have fewer seeds and thinner skin than regular cucumbers, making them perfect for salads without peeling
- Red onion: Adds a pleasant bite that balances the mild cucumber and creamy feta
- Feta cheese: Look for authentic Greek feta made from sheep's milk for the creamiest texture and tangy flavor
- Fresh dill: Brightens the entire dish with its distinctive herbal notes
- Extra virgin olive oil: Use a high quality oil since the flavor will be prominent
- Fresh lemon juice: Adds necessary acidity to balance the rich feta and oil
- Kalamata olives: Optional but adds wonderful depth and Mediterranean authenticity
- Sea salt and freshly ground pepper: Enhances all the flavors without overpowering
Step-by-Step Instructions
- Prepare the cucumbers:
- Wash cucumbers thoroughly and pat dry. For English cucumbers, simply slice into thin rounds about 1/8 inch thick. If using regular cucumbers, peel first and consider removing the seeds if they're large. The thinner you slice, the more the dressing will permeate.
- Slice the onion:
- Cut red onion into paper thin slices. To reduce the sharpness, place sliced onions in a bowl of ice water for 10 minutes before draining thoroughly and adding to the salad. This keeps their crunch but mellows the bite.
- Make the dressing:
- Whisk together extra virgin olive oil and fresh lemon juice in a small bowl until emulsified. Season with salt and pepper. The dressing should be pleasantly tangy with a smooth texture from the quality olive oil.
- Combine the ingredients:
- In a large bowl, add cucumber slices, drained red onion, and chopped fresh dill. Pour the dressing over and toss gently to coat all pieces evenly. Let the flavors meld for about 5 minutes before proceeding.
- Add the cheese:
- Crumble feta cheese over the dressed vegetables. Fold in gently to maintain the feta's texture while ensuring it's distributed throughout the salad. Add kalamata olives if using.
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My absolute favorite version of this salad includes a handful of fresh mint leaves along with the dill. I discovered this combination during a trip to Greece where our hostess served a similar salad with homemade feta from her family's goats. The mint adds an unexpected coolness that complements the cucumber perfectly.
Make It Ahead
This cucumber feta salad actually improves with a little time in the refrigerator. The flavors meld together beautifully as the cucumbers absorb the dressing. For best results, prepare everything up to 4 hours ahead but add the feta just before serving to maintain its texture. Store in an airtight container and give it a gentle toss before presenting.
Variations To Try
For a heartier meal, add cooked quinoa or farro to transform this into a complete lunch option. The grains soak up the delicious dressing while adding substance and protein. Another delicious variation includes adding halved cherry tomatoes for color and juicy sweetness that pairs wonderfully with the feta. For a creamier version, mix a tablespoon of Greek yogurt into the dressing for a richer consistency.
Serving Suggestions
This versatile salad pairs beautifully with grilled meats, especially lamb or chicken souvlaki. It also makes an excellent topping for toasted pita bread as a quick appetizer. For a complete Mediterranean spread, serve alongside hummus, tzatziki, and warm flatbread. The cool cucumber provides a refreshing contrast to spicier main dishes.
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This salad is a bright and refreshing addition to any meal, bringing a taste of summer with every bite.
Frequently Asked Questions
- → How do I prevent my cucumber salad from becoming watery?
To prevent excess moisture, salt the sliced cucumbers and let them sit in a colander for 15-20 minutes before assembling. Pat them dry with paper towels before combining with other ingredients. Alternatively, use English or Persian cucumbers which contain less water than regular varieties.
- → Can I make cucumber feta salad ahead of time?
Yes, you can prepare this salad up to 24 hours in advance. For best results, keep the dressing separate and add it just before serving. If already dressed, the cucumbers will soften slightly but many people enjoy the more marinated flavor that develops.
- → What can I substitute for feta cheese?
Good substitutes include goat cheese for a similar tangy flavor, ricotta salata for a milder option, or even cubed halloumi. For dairy-free alternatives, consider firm tofu marinated in lemon juice and herbs or a plant-based feta substitute.
- → What proteins pair well with cucumber feta salad?
This salad pairs beautifully with grilled chicken, lamb kebabs, or seared salmon. For vegetarian options, try serving it with falafel, grilled halloumi, or lentil patties. The refreshing nature of the salad complements most Mediterranean-style proteins.
- → How can I add more flavor to my cucumber feta salad?
Enhance flavors by adding Kalamata olives, capers, or sun-dried tomatoes. Try incorporating garlic, mint, oregano, or a touch of honey to the dressing. For some heat, add thinly sliced jalapeños or a pinch of red pepper flakes. A splash of red wine vinegar can also add depth to the lemon dressing.
- → What's the best way to slice cucumbers for this salad?
For the best texture and presentation, slice cucumbers thinly (about 1/8 inch thick) using a sharp knife or mandoline. You can create rounds, half-moons, or even ribbons using a vegetable peeler. Consistent thickness ensures even flavor distribution and a more appealing appearance.