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Fresh Cucumber Dill Salad with Feta

fresh cucumber dill salad - featured image

A light and refreshing cucumber salad featuring crisp cucumbers, tangy feta, sharp red onion, and herbaceous dill, perfect for summer parties or a quick weekday lunch.

Ingredients

Scale
  • 2 medium English cucumbers, thinly sliced
  • 1 small red onion, thinly sliced
  • 4 ounces feta cheese, crumbled
  • 2 tablespoons fresh dill, finely chopped
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 medium lemon
  • 1 small garlic clove, minced (optional)
  • Salt to taste
  • Freshly ground black pepper to taste
  • Pinch of crushed red pepper flakes (optional)
  • Splash of red wine vinegar (optional)

Instructions

  1. Rinse the cucumbers and slice them thinly, about 1/8 inch thick.
  2. Peel and thinly slice the red onion into rings or half-rings. Soak in cold water for 5 minutes if a milder flavor is desired, then drain.
  3. In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper until combined. Adjust seasoning to taste.
  4. In a large mixing bowl, gently toss the cucumber slices, red onion, and chopped dill.
  5. Pour the dressing over the vegetables and toss gently to coat evenly without bruising the cucumbers.
  6. Sprinkle the crumbled feta cheese on top and lightly fold it in to distribute without breaking it up too much.
  7. Optional: Let the salad rest at room temperature for 10 minutes before serving to allow flavors to meld.

Notes

Drain cucumbers if they release too much water to avoid sogginess. Use fresh dill for best flavor. Toss gently to keep cucumbers crisp and feta intact. Salad is best served the day it is made but can be refrigerated for up to 2 days. Bring to room temperature before serving to enhance flavors.

Nutrition

Keywords: cucumber salad, dill salad, feta salad, summer salad, easy salad, fresh salad, party salad, gluten-free, low-carb