This colorfully crunchy salad is the perfect blend of sliced cucumbers and red onions, feta cheese, and fresh herbs all mixed in a tangy vinaigrette! This will be your summer go-to salad that everyone will love!
A Fresh Bowl of Goodness
Summer is the perfect time for refreshing non-lettuce salads like this cucumber feta salad. This easy recipe can be made up to 3 days ahead and is perfect for parties or picnics. Cucumber feta salad is low-carb, low-calorie, and packed with flavor. It’s versatile enough to go with a fancy steak dinner or simply grilled burgers and fries.
Ingredients in Cucumber Feta Salad
This recipe has so many options for variations, it’s like a new recipe every time! Add skewers of grilled shrimp, tuna, grilled chicken or chunks of blackened salmon for a protein-packed salad entrée. Or double the dressing and stir in cooked and chilled pasta, orzo, or quinoa with some fresh diced avocados. Cucumbers – English cucumbers or mini cucumbers are ideal as they don’t need to be peeled and the seeds are small. If using field cucumbers, you can peel them and scrape out the seeds with a spoon if you’d like. Onion – Red onions won’t overpower the salad, slice them thinly. If you don’t have red, you can use white or even green onions. Feta – Crumbled feta is great in this salad. You can swap in your favorite cheeses like mozzarella (bocconcini) or gorgonzola crumbles. Dressing – Any combination of oil and vinegar can be used in this recipe. Fresh herbs are best; check the recipe notes for using dried herbs. If time is short, use a bottle of Greek vinaigrette dressing.
Variations
Add kalamata olives, cherry tomatoes, capers, and chopped mint for a Greek salad inspired dish.
How to Make Cucumber Feta Salad
Storing Leftover Salad
Keep leftover cucumber feta salad in a covered container in the refrigerator for up to 4 days. Drain the salad in a colander, stir, and refresh the seasonings before serving.
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