Cucumber Greek Salad with Feta and Dill

This refreshing Greek salad combines cucumber, dill, and feta in a bright lemon dressing. Cool, crunchy, and fragrant, it’s a simple yet satisfying dish for warm days, easy lunches, or quick sides that bring fresh, herby Mediterranean energy to your plate.

Course Main Course

Cuisine European, Greek, Mediterranean

Diet Vegetarian

Keyword cucumber salad, dill dressing, feta cheese, Fresh herbs, summer recipe

Prep Time 10

Cook Time 1

Total Time 11

Servings Servings

Calories 190

Author Kitchen Team @ Spooning and Forking

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.

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.

Nutrition