Cool, crisp, and bursting with bright lemon-dill flavor, this Cucumber Feta Salad turns simple ingredients into a fresh and delicious summer favorite.
Holly’s Recipe Highlights
- Flavor: Light, crisp, and refreshing, this cucumber ribbon salad delivers bright and lemony tang, fresh herby flavor, and a perfectly salty finish in every bite.
- Difficulty: This is a beginner friendly recipe that requires minimal ingredients, simple prep, and only one bowl.
- Recommended Tools: For perfect cucumber ribbons, use a quality vegetable peeler.
- Serving Suggestions: Delish served as a cold side dish for chicken, fish, steak, burgers, or lettuce wraps.
Ingredient Notes
- Cucumbers: Use English or Persian cucumbers because they are firm and don’t need to be peeled. Regular garden cucumbers can be used by cutting them into thicker ribbons, using just the outer portion and not the seeds.
- Feta: A small amount of finely crumbled feta is all you need for salty and creamy flavor.
- Dressing:
- Use quality olive oil to allow the salad ingredients to shine.
- Fresh lemon juice provides the best clean taste, while bottled works but is a bit sharper.
- Dill adds a light, garden-fresh, herbaceous note that makes the salad taste vibrant and pairs well with cucumbers.
- Season lightly with salt and pepper as the feta is already salty.
Fresh Twists on a Favorite
- Add some zest and extra color with very fine slices of red onion or radishes. Soak in cold water first for a milder flavor.
- Cherry tomatoes would add color just be sure to serve immediately because they release liquid.
- A bit of diced avocado, added just before serving, would create a richer tasting salad.
- Sliced black olives add a briny Mediterranean flavor and work well with feta.
- Swap dill for mint to create a cool version, parsley for a milder option, or basil for a sweet summer flavor.
- Goat cheese works for a creamy variation or try crumbled bleu cheese for a sharper bite.
How to Make Cucumber Feta Salad
- Add cucumber ribbons to a large bowl (full recipe below).
- Whisk all dressing ingredients together and toss with cucumbers.
- Chill for at least 15 minutes and top with feta before serving.
Fresh Salad Secrets
- Do not peel into the core which contains the watery seeds.
- Lay cucumber ribbons on paper towels and pat dry while making the dressing to absorb the extra moisture and prevent a watery dressing.
- Toss cucumbers gently to keep cucumber ribbons intact.
- The salt in the feta will draw liquid from the cucumber and make them soft, so add just before serving to keep the salad crisp.
- If using dried dill, substitute at a ratio of 1 tablespoon dried to 3 tablespoons fresh.
- For meal prep, make the dressing and cucumber ribbons ahead, refrigerate separately, then combine before serving.
Serve and Save
- Cucumber feta salad is best when it’s served icy cold. Perfect to make and chill while the grill heats up.
- This salad is best enjoyed the same day, but will last in the fridge for up to 2 days.
- Leftovers will need to be drained a bit, then can be spooned over grilled chicken, tucked into lettuce wraps, or served with salmon patties for a quick low-carb lunch.
Cool Cucumber Creations
Did you enjoy this recipe for Cucumber Feta Salad? Leave a comment and rating below.
Cucumber Feta Salad
This cucumber feta salad is crisp and cool, with a bright lemon dill dressing. Crumbled feta makes it fresh, simple, and perfect for summer side dishes.
Equipment
Ingredients
- 2 english cucumbers
- ⅓ cup feta cheese finely crumbled
Dressing
- ¼ cup olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill
- salt and pepper to taste
Instructions
- Wash and run a vegetable peeler down the length of a cucumber, creating long strips. Stop when you reach the seeds.
- Combine the dressing ingredients and gently toss with the cucumber ribbons.
- Allow to sit for 15 minutes. Top with crumbled feta just before serving.
Notes
- Place cucumber ribbons on paper towels while mixing the dressing to help soak up excess moisture and keep the salad fresh longer.
- Add the feta just before serving—its saltiness can cause the cucumbers to release water.
Nutrition Information
Calories: 176kcal | Carbohydrates: 6g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 146mg | Potassium: 233mg | Fiber: 1g | Sugar: 3g | Vitamin A: 218IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Cucumber Feta Salad
Looks super tasty. I are definitely trying especially that one of my boys loves cucumber and the other feta 🙂 thank you very much!
This is the perfect combination for them Kasia! Hope you all enjoy it.
This is so yummy! I chopped instead of ribboned my cucumber but it still turned out perfect! SWP Employee
What a creative idea! So glad you loved it!
This looks amazing.
Thank you Mary!
I chopped the cucumber and I didn’t have a fresh lemon, so I added balsamic vinegar instead. It turned out great and gonna serve it tonite with fresh baked cod and mashed potatoes.