Cucumber Salad with Feta
Add Preferred SourceThis is a perfectly refreshing and super easy salad. Cucumbers are the star of the show, and the tangy, salty feta is the perfect addition. Fresh dill and chives add to the flavor, creating a simple salad that’s great as a side dish with your steak dinner, anything grilled, or whenever you need a bite of something light, fresh and fabulous!
Cucumbers are so amazing, and now that there are several different kinds available, turning them into delicious dishes is easier than ever before.
For this Cucumber Salad with Feta, you’ll want to use the long English cucumbers or smaller mini cucumbers. You can eat the skin and tiny seeds in these cucs, which makes them great for salads. No peeling, no scooping out the seeds.
I buy crumbled feta for quick and easy salads like this. You can find it in the cheese section of your grocery store. If you don’t think you’ll use the whole package, freeze the rest.
Ready in minutes, this easy cucumber salad is always a hit in my house. If you love feta and cucumbers, I know you’ll love this salad, too!
Ingredients
- Cucumbers – Use mini cucumbers or English cucumbers.
- Sour cream – You can use low-fat or any kind of sour cream.
- Crumbled feta
- Red onion
- Fresh dill
- Fresh chives
- Lemon zest
- Lemon juice
How To Make Cucumber Salad with Feta
Scroll down for the full recipe card with exact measurements and printable instructions.
Slice the cucumbers thinly using a mandolin or a sharp knife, keeping the slices even so they absorb the dressing well. Slice the red onion very thin so it adds flavor without overpowering the salad.
Combine the sour cream, crumbled feta, finely chopped dill, chives, lemon zest, and lemon juice in a large bowl. Stir until the dressing is smooth and well blended.
Add the sliced cucumbers and red onion to the bowl with the dressing. Toss gently using a silicone spatula until the vegetables are evenly coated.
Cover and refrigerate the salad for at least 30 minutes so the flavors can come together. Serve chilled and enjoy.
Chef Jenn’s Tips
- Look for English or mini cucumbers, which have thin, edible skin and fewer seeds, which makes it easier to prep and eat.
- If you find the taste of raw onion too strong, soak the chopped onion in cold water for about 10 minutes before adding it to the salad, then drain it. This mellows its bite.
- Fresh herbs are key in this recipe. They add a pop of freshness that dried herbs simply cannot match.
- For a lighter version, substitute Greek yogurt for sour cream. It offers a similar tang with fewer calories.
Make It A Meal
This low-carb Cucumber Salad with Feta is a versatile side that pairs wonderfully with grilled chicken or fish, making it a complete meal. For a vegetarian option, consider serving it alongside quinoa or a chickpea salad. Its crispness also makes it an excellent counterpoint to richer dishes like lasagna or moussaka, adding a refreshing balance.
Storage
The salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The salt in the dressing will draw out water from the cucumbers, so it’s normal for it to become a bit more liquid over time; just give it a gentle stir before serving.
Cucumber Salad with Feta
Ingredients
- 1 cucumber or 1 english cucumber
- ¾ cup feta crumbled
- ½ cup sour cream
- ¼ cup red onion shaved thinly
- 2 tablespoons chives chopped
- 1 tablespoon dill chopped
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Instructions
- Slice the cucumbers thinly. A mandolin makes quick work of slicing the cucumbers, just watch your fingers!
- Slice the red onion super thin to ensure its sharpness does not overpower the other flavors.
- Mix the sour cream, crumbled feta, finely chopped dill, chives, lemon zest, and lemon juice in a large bowl. Stir until well combined.
- Add the sliced cucumbers and chopped red onion to the bowl with the dressing.
- Toss gently until the cucumbers and onion are evenly coated with the dressing.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to blend.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- Look for English or mini cucumbers, which have thin, edible skin and fewer seeds, which makes it easier to prep and eat.
- If you find the taste of raw onion too strong, soak the chopped onion in cold water for about 10 minutes before adding it to the salad, then drain it. This mellows its bite.
- Fresh herbs are key in this recipe. They add a pop of freshness that dried herbs simply cannot match.
- For a lighter version, substitute Greek yogurt for sour cream. It offers a similar tang with fewer calories.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Made a few changes and it was delicious. I used half of the lemon that I had used for zest and peeled it and cut it in small chunks added it to the sour cream and other ingredients it called for, also added a tablespoon of sugar. Very tasty