Cucumber Feta Salad with Red Onion and Lemon Dressing

This cucumber feta salad is crisp, cool, and full of bold flavor from red onion, fresh herbs, and a lemon-olive oil dressing. With no cooking and just a handful of ingredients, it’s the perfect cold side dish for weeknights, cookouts, or whenever you want something fresh and easy.

Course Side Dish

Cuisine American, Mediterranean-Inspired

Keyword Cucumber Feta Salad, cucumber feta salad recipe, cucumber red onion feta salad, cucumber salad lemon dressing, cucumber salad with feta cheese, Feta Cucumber Salad

Prep Time 10

Total Time 10

Servings

Calories 190kcal

Author Cathy Pollak

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.

For optimal outcomes when making this honey Dijon dressing, I recommend referring to the details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition