Cool, crisp, and loaded with briny feta, this cucumber feta salad is everything you want in a quick side. The lemon dressing soaks right into the crunchy veggies and brings it to life.
Exactly What to Make with Cucumber, Feta, and Red Onion
There’s nothing complicated about this cucumber feta salad, which is probably why I like it so much. It’s crisp, cold, and full of the good stuff—feta, red onion, tomato, and a quick lemon dressing that actually does something. I can throw it together in minutes, and surprisingly, it tastes like I meant to make a real side.
The cucumber and onion stay characteristically crunchy, the tomatoes give it just enough juice, and the feta ties a bow around all of it. The lemon dressing arrives without being too much, and a little chopped cilantro or parsley wakes it all up. It’s distinctive in the right way and good with almost anything you’re cooking.
I’ll usually serve it with grilled meat, pasta, even on its own next to some bread and olive oil (it can be the perfect girl dinner). It keeps well for a while in the fridge, and if you’re making it ahead, the flavors only get better. Just wait to add the herbs until the end so they stay fresh.
Why You’ll Love This Cucumber Feta Salad
When it’s warm out, this cucumber and feta salad is the one to make. There’s no cooking, barely any chopping, and it takes just a few minutes to throw together. The lemon, garlic, and herbs add freshness, and it pairs well with almost any main dish. If you’re making it ahead, just wait to toss in the herbs so they stay fresh.
- No cooking, no waiting—just slice, toss, and eat.
- Feta makes it salty, creamy, and kind of irresistible.
- Works with whatever else you’re making, or nothing at all.
Ingredients for Your Best Cucumber Feta Salad
It’s mostly stuff you’re going to already have on the shelves.
- English cucumber – seedless and extra crunchy, no need to peel.
- Grape or cherry tomatoes – sweeter and sturdier than the kind you chop.
- Red onion – brings a little bite without taking over.
- Feta cheese – go for the block if you can, it’s creamier and less crumbly.
- Fresh lemon juice – adds the kind of acidity that makes everything taste fresher.
- Extra virgin olive oil – use one you like for salad dressing.
- Garlic powder – no mincing, no mess, and it blends right in.
- Kosher salt – a small pinch is all it needs.
- Cilantro or parsley – whichever one you’ve got, both keep it tasting fresh.
How to Make Cucumber Feta Salad (Step-by-Step)
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (slice the veggies)
Cut your cucumber into coins and toss them in a big bowl. Add the tomatoes whole—no need to cut unless they’re really big. - Step Two (add the good stuff)
Slice up the red onion into thin little half-moons and toss them in with the crumbled feta and your chopped parsley or cilantro. - Step Three (make the dressing)
Whisk the olive oil, lemon juice, garlic powder, and kosher salt in a small bowl—or just shake it all up in a jar. - Step Four (dress and toss)
Pour the dressing over the salad and gently toss it all together until everything looks coated but not soggy. - Step Five (serve or chill)
You can eat it right away, or stick it in the fridge for a couple of hours. If you’re making it ahead, wait to add the herbs so they don’t get wilted and weird.
Recipe Tips
A few things that make this salad even better—and keep it from going sideways.
- Use an English cucumber – Regular cucumbers can be seedy and leave the salad watery if you’re not careful.
- Go for block feta – It’s creamier, tastes fresher, and doesn’t have that dry, powdery coating.
- Good lemon juice and olive oil matter – Nothing over the top, just something that tastes clean and fresh.
- Prep ahead, but don’t toss ahead – Make the dressing and slice the veggies in advance, but wait to mix until closer to serving.
- Switch it up if you want – A little Dijon mustard adds body to the dressing, and herbs like chives, dill, or basil work well too.
- Add heat if you’re into it – One diced jalapeño goes a long way.
Storage & Leftovers
A few ways to keep this salad tasting as good on day two as it did on day one.
- Best Storage: Transfer any leftovers to an airtight container and refrigerate. It’ll stay fresh for 2-3 days.
- Keep it Crisp: The cucumbers might soften a bit the longer it sits, but the flavor will still be great.
- Prep Ahead, Store Separate: If you’re prepping the salad in advance for a party, keep the chopped vegetables and the lemon vinaigrette in separate containers in the fridge. Toss everything together right before you serve.
- Herbs Last: Don’t mix in the fresh cilantro or parsley until you’re ready to serve, especially if making ahead. This keeps them from getting wilted and dull in the fridge.
Cucumber Feta Salad FAQs
- Why is my cucumber salad watery or soggy?
It usually comes down to using the wrong kind of cucumber or salting too early. This recipe calls for English cucumber, which has fewer seeds and less water. Also, there’s no early salting step that would pull moisture out before the dressing goes on. - Is this a Greek cucumber feta salad?
Not exactly. While it shares core flavors like cucumber and feta, this is a simpler, fresher take on those ingredients. Traditional Greek salads usually include olives, bell peppers, and oregano, which this one skips. - Can I use fresh garlic or dried herbs instead?
You can, but they’ll give a different result. Fresh garlic is stronger and can overpower things if it’s not mellowed first. Garlic powder keeps the dressing smooth and balanced. As for herbs, dried oregano works in a pinch, but fresh parsley or cilantro makes a bigger impact. - What if I don’t have fresh lemon juice?
Fresh is always better, but if you’re in a pinch, bottled lemon juice will work. The flavor won’t be as clean or bright, but it’ll still get the job done. - Does it work without tomatoes?
Yes, you can leave them out or swap them with something else juicy—like chopped red bell pepper or thinly sliced radish—for texture. - Can I use Persian cucumbers instead of English?
Definitely. Persian cucumbers are small, crunchy, and have minimal seeds, so they’ll work just as well without throwing off the texture.
Make this easy cucumber feta salad heartier by adding cold pasta or leafy lettuce. Or serve it on the side with my chicken orzo, portobello mushroom gyros, air fryer salmon, marinated tri-tip kabobs, or steak.
More Fresh & Easy Salad Recipes
Here are a few more of my salad recipes to make when this cucumber salad is not on the table.
- Beet Salad with Feta – earthy, salty, and sweet in all the right ways
- Spinach Salad with Dijon Vinaigrette – classic and always dependable
- Chopped Kale Salad – hearty greens and ginger citrus vinaigrette
- Cucumber Tomato Onion Salad with Apple Cider Vinegar – vinegary, fresh, and ridiculously easy
- Strawberry Spinach Salad – sweet, soft, and a strawberry vinaigrette
- Shaved Brussels Sprouts Salad – crunchy and good with everything
Simple, Fresh, and Worth Making Again
This cucumber feta salad is simplicity at its best. Crisp, cool, and packed with some of my favorite flavors, it’s the easy side dish we all crave on a weeknight. Make it.
This post may contain affiliate links. Please read my disclosure policy.
Cucumber Feta Salad with Red Onion and Lemon Dressing
Equipment
- measuring cups and spoons For accuracy.
- mixing bowls To hold and mix the salad ingredients.
- Knife For slicing cucumber, onion and herbs.
- Cutting board For easy clean up.
Ingredients
Salad:
- 1 English cucumber (3-4 cups / ~300 g), sliced
- 10 oz. (285 g) grape or cherry tomatoes left whole or halved
- 1 cup (100 g) sliced red onion
- 8 oz. (225 g) feta cheese crumbled
- ¼ cup (8 g) chopped cilantro or Italian flat-leaf parsley
Dressing:
- 3 tbsps. (45 ml) extra virgin olive oil
- 3 tbsps. (45 ml) fresh lemon juice from 1 large lemon
- 1 tsp (3 g) garlic powder
- ¼ tsp (1 g) kosher salt
Instructions
- Slice the English cucumber into coins and place them in a large serving bowl. Add the tomatoes.1 English cucumber , 10 oz. (285 g) grape or cherry tomatoes
- Slice the red onion into thin, moon-shaped pieces and add them to the bowl along with the crumbled feta cheese and chopped herbs.1 cup (100 g) sliced red onion, 8 oz. (225 g) feta cheese, ¼ cup (8 g) chopped cilantro
- Whisk the dressing ingredients together in a small bowl, or shake them up in a mason jar until fully combined.3 tbsps. (45 ml) extra virgin olive oil, 3 tbsps. (45 ml) fresh lemon juice , 1 tsp (3 g) garlic powder, ¼ tsp (1 g) kosher salt
- Drizzle the dressing over the salad and gently toss everything together until well coated.
- Serve immediately, or chill in the fridge for 2–3 hours. If making ahead, add the herbs just before serving.
Notes
- If you’re prepping ahead, store the veggies and dressing separately until ready to serve.
- English cucumbers help prevent the salad from turning watery.
- Block feta gives better texture than pre-crumbled.
- You can swap in fresh dill, chives, or basil if you’re out of parsley or cilantro.
- The nutrition below assumes dressing is fully consumed, with ~25% absorption from marinade-style dressing.
Nutrition
Have you made this Cucumber Feta Salad with Red Onion and Lemon Dressing? I’d love to hear how it turned out — leave a comment below and let me know.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Leave a Reply