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Easy Greek Cucumber Salad with Feta and Dill

Greek cucumber salad with feta and dill - featured image
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A refreshing, tangy cucumber salad with creamy feta, briny olives, and fresh dill. The secret is salting the cucumbers for perfect crunch and letting the flavors marry before serving.

Ingredients

Scale
  • 2 large English cucumbers
  • 1 medium red onion, thinly sliced
  • 8 ounces (225g) feta cheese, crumbled
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/4 cup (15g) fresh dill, chopped
  • 1 cup (150g) cherry tomatoes, halved (optional)
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) red wine vinegar
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 small clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Salt the cucumbers: Wash cucumbers, slice off ends, cut in half lengthwise, and scrape out seeds. Slice into 1/4-inch half-moons. Place in a colander over a bowl, sprinkle with 1 teaspoon salt, toss gently, and let rest for 15 minutes. Pat dry with paper towels.
  2. Prepare the onions: Peel and slice red onion as thinly as possible. Soak slices in cold water for 10 minutes to reduce sharpness. Drain and pat dry.
  3. Make the dressing: In a small bowl or jar, combine olive oil, red wine vinegar, lemon juice, dried oregano, and minced garlic. Add a pinch of black pepper. Whisk or shake until emulsified. Taste and adjust if needed.
  4. Assemble the salad: In a large mixing bowl, combine drained cucumbers, soaked onions, halved cherry tomatoes (if using), and Kalamata olives. Crumble feta over the top. Pour dressing over everything and toss gently.
  5. Add the dill and rest: Sprinkle chopped fresh dill over the salad and toss gently. Let rest at room temperature for at least 10 minutes before serving to allow flavors to meld.
  6. Final taste and serve: Taste and add salt if needed (remember feta and olives are salty). Finish with fresh black pepper and an extra drizzle of olive oil. Serve at room temperature.

Notes

Don’t skip the salting step—it prevents a watery salad. Let the feta come to room temperature for creamier texture. Use a light hand with dressing; you can always add more. For best results, let the salad rest for 10 minutes before serving. Store leftovers in an airtight container in the fridge for up to 2 days; flavors deepen but cucumbers soften.

Nutrition

Keywords: Greek cucumber salad, feta and dill, easy summer salad, Mediterranean salad, no-cook recipe

Find it online: https://snappyspoon.com/easy-greek-cucumber-salad-with-feta-and-dill/