A Salad That Tastes Like a Cool Breeze
When the weather warms up, I crave crisp, refreshing salads, and this cucumber greek salad with feta and dill hits every note. It’s cooling, crunchy, and quietly fragrant with fresh dill. The feta adds just enough saltiness to balance the freshness, while the olive oil ties everything together with that silky Mediterranean touch.
I first made this on a day when I had more cucumbers than sense and decided to turn them into something that felt like summer in a bowl. It’s quick to throw together and makes a great side to grilled meats or roasted vegetables. If you’re in the mood for something heartier, the grilled vegetable greek salad with feta has that smoky depth, and the quinoa greek salad with lemon dressing offers a more filling option. You can always see all my greek salad recipes with feta if you’re in the mood to try something new.
Ingredients (Serves 4)
- 2 large cucumbers, peeled and sliced into half-moons
- 150 g feta cheese, crumbled
- ½ red onion, finely sliced
- 10 cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- pinch of sea salt
- black pepper to taste
Ingredient Notes
Use firm, unwaxed cucumbers—they keep their crunch longer. I sometimes scoop out the seeds if I want a drier texture, especially if the salad will sit for a while. English cucumbers are lovely here, but smaller Mediterranean ones have a slightly sweeter taste.
Fresh dill is essential. Dried dill doesn’t have the same delicate aroma. If you don’t like dill, try flat-leaf parsley or even mint for a different kind of freshness.
Equipment Needed
You’ll need a sharp knife, a chopping board, and a medium mixing bowl. A small whisk or jar is useful for blending the dressing. If you’re serving outdoors, a chilled glass bowl helps keep everything crisp. A vegetable peeler is optional but handy if you want to create ribbons of cucumber instead of slices for a prettier presentation.
Instructions
Slice the cucumbers and tomatoes, and combine them in a large bowl with the red onion. In a separate small bowl, whisk olive oil, lemon juice, dill, salt, and pepper until emulsified.
Pour over the vegetables and toss gently to coat. Add the feta last and mix lightly so it stays in chunks.
Chill for ten minutes before serving to let the flavours come together. It’s best served cold, especially on a warm afternoon.
Cooking Technique and Recommendations
Salting cucumbers lightly before dressing helps draw out excess water, keeping the salad crisp. Let them sit for ten minutes, then drain before mixing. If you want a softer onion flavour, soak the slices in cold water for a few minutes—it removes that sharp bite while keeping the colour bright.
What to Serve with This Recipe
This salad is perfect beside grilled chicken, salmon, or lamb chops. I love serving it with a slice of bread to mop up the leftover dressing. For variety, serve it alongside a classic greek salad with oregano and feta or the avocado greek salad with lime and feta. If you want more inspiration, you can browse my full collection of greek salads with feta.
Wine and Beer Pairings
A chilled sauvignon blanc or albariño works beautifully—the crisp acidity mirrors the freshness of the cucumber and lemon. For something softer, a dry rosé is also a lovely match. If you prefer beer, go for a light pilsner or a wheat beer with subtle citrus notes. Both cut through the richness of the feta and keep the palate clean.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but add the dressing just before serving to keep the cucumbers crisp.
Can I use yoghurt instead of olive oil?
You can make a creamy version by swapping half the oil for Greek yoghurt—it’s richer and slightly tangy.
What can I use instead of dill?
Try parsley, mint, or chives for a different herbal note.
Can I peel the cucumbers?
Yes, though leaving some of the skin adds texture and colour contrast.
Is this salad vegetarian?
Yes, provided your feta is made with vegetarian rennet.
Tips for Success When Making Cucumber Greek Salad
Keep everything cold. The freshness is what makes this salad shine, and chilled ingredients help preserve the crunch.
Don’t overdress it. Cucumbers release water quickly, so a light hand with the olive oil keeps the texture lively rather than soggy.
Recipe Variation Suggestions
Add sliced avocado or watermelon for a refreshing twist—it works surprisingly well with feta. A few toasted almonds or pistachios on top give a lovely crunch. If you like more colour, mix in some red and yellow cherry tomatoes. It turns a simple salad into something that looks as bright as it tastes.
Storage of Cucumber Greek Salad
This salad keeps well for about a day in the fridge. Store it in a glass container and drain any excess liquid before serving again. Avoid reheating—it’s meant to stay crisp and cold.
Health Benefits and Dietary Alternatives
Cucumber provides hydration and vitamin K, while olive oil offers heart-healthy fats. The feta adds calcium and protein, making it light but satisfying. If you’re dairy-free, swap feta for a plant-based cheese or sprinkle in some salted cashews. It’s naturally gluten-free and low in carbohydrates.
Cucumber Greek Salad with Feta and Dill
Ingredients
- 2 cucumbers large, peeled and sliced into half-moons
- 150 g feta cheese crumbled
- ½ red onion finely sliced
- 10 cherry tomatoes halved
- 2 tbsp olive oil extra virgin
- 1 tbsp lemon juice
- 1 tbsp fresh dill chopped
- pinch sea salt
- black pepper to taste
Instructions
- Slice the cucumbers and tomatoes, and combine them in a large bowl with the red onion. In a separate small bowl, whisk olive oil, lemon juice, dill, salt, and pepper until emulsified. Pour over the vegetables and toss gently to coat. Add the feta last and mix lightly so it stays in chunks.
- Chill for ten minutes before serving to let the flavours come together. It’s best served cold, especially on a warm afternoon.