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Cucumber Feta Salad

A cool, creamy, and refreshing cucumber feta salad with cherry tomatoes, red onion, fresh dill, and a tangy red wine vinegar dressing. Ready in just 10 minutes and perfect as a weeknight side or for gatherings.
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Prep Time 10 minutes
Servings: 4
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 2 large English cucumbers, thinly sliced
  • 1 cup crumbled feta cheese
  • 1/2 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh dill, roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • salt and black pepper to taste

Method
 

Prep Your Vegetables
  1. Wash cucumbers thoroughly under cold water. Slice them into rounds about a quarter-inch thick. Peel if the skin feels waxy or tough, though English cucumbers typically have a tender edible skin.
  2. Halve your cherry tomatoes and slice your red onion as thinly as possible — paper-thin slices mellow out in the dressing instead of overpowering other flavors.
Make the Dressing
  1. In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, salt, and a generous crack of black pepper.
  2. Taste the dressing — it should be bright and tangy with a pleasant herby note. For a milder dressing, add a small drizzle of honey to balance the acidity.
Combine Everything
  1. In a large mixing bowl, add the sliced cucumbers, cherry tomatoes, and red onion.
  2. Pour the dressing over the top and toss gently to coat every piece. The vegetables should be glossy and well-dressed, not swimming in liquid.
Add the Feta and Dill
  1. Scatter the crumbled feta over the salad and add the fresh dill.
  2. Fold everything together gently rather than stirring aggressively to preserve visible chunks of feta throughout the salad.
  3. Let the salad sit for five minutes before serving to allow the flavors to meld slightly, then serve.

Notes

Substitution Tips: Swap red onion for green onions for a milder flavor. Use Persian cucumbers for a crunchier bite. Crumbled goat cheese works as a budget-friendly substitute for feta. Meal-Prep Tip: Slice cucumbers and onions the night before and store separately in airtight containers. Common Mistakes: Lightly salt sliced cucumbers and let sit 10 minutes, then pat dry to prevent a watery salad. Add dressing gradually to avoid overdressing. If substituting dried dill for fresh, use half the amount. Add feta last and fold gently to preserve crumbles. Storage: Store in an airtight container in the refrigerator for up to two days. Drain excess liquid and toss gently before serving. Not suitable for freezing. For best texture when making ahead, wait to add feta and dill until right before serving.