Dinner

Cucumber Feta Salad with Lemon Greek Vinaigrette Recipe

Name: Cucumber Feta Salad with Lemon Greek Vinaigrette Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 4 large organic Persian cucumbers, sliced; ½ small red onion, thinly sliced; 1 cup feta cheese (blocks or crumbled); ½ tbsp fresh dill, chopped; 2 tbsp fresh parsley, chopped; ½ cup cherry tomatoes, halved; ¼ cup kalamata olives, sliced; 3 tbsp fresh lemon juice (about 2-3 lemons); ¼ cup extra virgin olive oil; ½ tsp dried oregano; ¼ tsp salt; ¼ tsp black pepper

ByLila Prescott March 5, 2026March 5, 2026

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Introduction

This refreshing Cucumber Feta Salad with Lemon Greek Vinaigrette is perfect for a quick and healthy meal. Crisp cucumbers combined with tangy feta and a zesty lemon dressing make it a bright, flavorful dish that’s easy to prepare and sure to please.

A white bowl filled with cucumber feta salad sits on a white marbled surface. The salad has three layers: the bottom layer is sliced green cucumbers in round shapes, the middle layer has small pieces of white feta cheese scattered evenly, and the top layer is sprinkled with fresh green dill and small bits of light purple red onion. The cucumbers look fresh and moist, the feta cheese is crumbly, and the dill adds a fine leafy texture on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large organic Persian cucumbers (sliced)
½ small red onion (thinly sliced)

1 cup feta cheese (blocks or crumbled)
½ tbsp fresh dill (chopped)

2 tbsp fresh parsley (chopped)
½ cup cherry tomatoes (halved)

¼ cup kalamata olives (sliced)
For the Lemon Greek Vinaigrette:
3 tbsp fresh lemon juice (or 2-3 lemons)

¼ cup extra virgin olive oil
½ tsp dried oregano
¼ tsp salt

¼ tsp black pepper

Instructions

Step 1: Slice the Persian cucumbers into thin rounds or half-moons and thinly slice the red onion.
Step 2: In a small bowl, whisk together the lemon juice, extra virgin olive oil, dried oregano, salt, and black pepper to make the Lemon Greek Vinaigrette.

Step 3: In a large bowl, combine cucumbers, red onions, feta, dill, and parsley. Add cherry tomatoes and kalamata olives if using. Drizzle with the vinaigrette and toss gently to coat everything evenly.
Step 4: Serve immediately or let the salad sit for 10 minutes to allow the flavors to meld.

Tips & Variations

Use block feta and crumble it yourself for better texture and flavor.

Try adding a handful of toasted pine nuts for extra crunch.
Substitute fresh oregano for dried if available, using about 1 teaspoon.
For a vegan version, omit the feta or replace it with a plant-based cheese alternative.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. It’s best to keep the vinaigrette separate and toss just before serving to maintain crispness. If refrigerated with dressing, give the salad a gentle stir before serving to redistribute the flavors.

How to Serve

The image shows a white bowl filled with a cucumber feta salad. The bottom layer consists of thinly sliced cucumber rounds that are pale green with darker green edges, arranged evenly across the bowl. Scattered on top are small chunks of white feta cheese, some pieces crumbly and others slightly larger. Interspersed among the cucumbers and feta are thin slices of light purple onion. Light green herbs are sprinkled over everything, and a fresh lemon Greek vinaigrette lightly coats the salad, giving it a slight shine. The bowl sits on a white marbled surface, and a woman's hand is gently holding the bowl's edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Yes, you can use regular cucumbers. Just be sure to peel them if the skin is thick or waxed, and remove any large seeds if you prefer a less watery texture.

How can I make this salad ahead of time?

Prepare the vegetables and vinaigrette separately and store them in the fridge. Combine and toss the salad just before serving to keep it fresh and crunchy.