Easy Fresh Cucumber Feta Dill Salad Recipe
A crisp, refreshing cucumber salad with creamy feta, fresh dill, and tangy red onion. This quick and easy side dish comes together in under 10 minutes and is perfect for summer barbecues and potlucks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes (includes salting and resting time)
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Mediterranean
Ingredients
Scale
- 2 large English cucumbers (or 3 medium garden cucumbers)
- 1 small red onion, thinly sliced into half-moons
- 6 ounces (170g) good quality feta cheese, crumbled
- 1/4 cup (about 10g) fresh dill, finely chopped
- 3 tablespoons (45ml) extra virgin olive oil
- 2 tablespoons (30ml) red wine vinegar
- 1 teaspoon (5g) fine sea salt, plus more to taste
- 1/2 teaspoon (2g) freshly cracked black pepper
- Optional: Kalamata olives, cherry tomatoes, dried oregano
Instructions
- Thinly slice the red onion into half-moons. Place them in a small bowl and cover with cold water. Let them sit for at least 10 minutes to remove the harsh bite.
- While the onions soak, wash and dry the cucumbers. Slice them into 1/4-inch thick rounds. If using garden cucumbers with tough seeds, halve them lengthwise and scoop out the seeds before slicing.
- Place the cucumber slices in a large colander set over a bowl. Sprinkle with 1 teaspoon of fine sea salt and toss to coat. Let them sit for 15-20 minutes to draw out excess moisture.
- After 20 minutes, rinse the cucumber slices briefly with cold water to remove excess salt. Transfer them to a clean kitchen towel or paper towels and pat dry gently.
- In a large mixing bowl, whisk together the olive oil and red wine vinegar. Add a pinch of black pepper. Do not add extra salt yet.
- Drain the red onion slices and add them to the bowl with the dressing. Add the dried cucumber slices and fresh chopped dill. Toss gently to coat everything evenly.
- Gently fold in the crumbled feta cheese. Reserve a tablespoon of feta to sprinkle on top for presentation.
- Let the salad sit at room temperature for 5-10 minutes before serving to allow the flavors to marry. Taste and adjust with more pepper or a splash of vinegar if needed.
Notes
Don’t skip the salting step for the cucumbers—it prevents a watery salad. Soaking the red onion in cold water tames its bite. For best texture, add feta just before serving. The salad tastes even better after a few hours in the fridge but is best within 24 hours for maximum crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 180200
- Sugar: 4
- Sodium: 450
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 8
- Fiber: 2
- Protein: 6
Keywords: cucumber salad, feta salad, dill salad, summer salad, easy side dish, Greek salad, no-cook recipe