Refreshing Cucumber Feta Salad

This creamy cucumber salad has become my summer salvation during those hot days when turning on the oven feels criminal. The combination of cool cucumbers, tangy yogurt, and fresh dill creates a refreshing side dish that pairs perfectly with grilled meats or stands proudly on its own.

I first made this recipe during a heatwave when I needed something cool and refreshing that wouldn't heat up the kitchen. What started as a quick side dish has become a staple at every summer gathering, with friends constantly requesting the recipe.

Ingredients

• Greek yogurt provides tanginess and protein while keeping the dressing lighter than traditional mayo based versions
• Mayonnaise adds richness and helps the dressing cling to the cucumbers perfectly
• White vinegar brings acidity that balances the creamy elements look for distilled white for the cleanest flavor
• Sugar just a touch to balance the tang of the yogurt and vinegar
• English cucumbers their thin skin and fewer seeds make them ideal look for firm ones without soft spots
• Red onion adds a pleasant bite and beautiful color choose ones that feel heavy for their size
• Fresh dill the star flavor component that elevates this from basic to memorable
• Feta cheese provides salty pops of flavor and creamy texture buy block feta and crumble it yourself for best flavor

Step-by-Step Instructions

Prepare the Dressing

Combine Greek yogurt, mayonnaise, white vinegar, sugar, salt, and pepper in a medium bowl. Whisk until completely smooth and well incorporated. The texture should be thick enough to coat the back of a spoon. Take a small taste to check seasoning but remember the feta will add saltiness later.

Prepare the Cucumbers

Slice the English cucumbers lengthwise and use a spoon to gently scrape out all the seeds. This crucial step prevents your salad from becoming watery as it sits. After seeding, slice the cucumbers into thin halfmoons about a quarter inch thick for the perfect bite.

Prepare the Onions

Slice the red onion very thinly using a sharp knife or mandoline. If the onion flavor is too strong for your preference, place the sliced onions in cold water for 10 minutes then drain thoroughly before adding to the salad. This mellows the bite while maintaining the crisp texture.

Combine and Serve

In a large bowl, add the prepared cucumbers, onions, chopped fresh dill, and crumbled feta cheese. Pour the dressing over everything and gently toss until all ingredients are evenly coated. The salad can be served immediately but tastes even better after chilling for 30 minutes.

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Fresh dill is absolutely essential in this recipe. I once tried to substitute dried dill when I was in a pinch, and while the salad was still good, it lacked that vibrant, aromatic quality that makes this dish so special. My grandmother always grew dill in her garden specifically for this salad, claiming the fragrance alone could cool you down on a hot day.

Make It Your Own

This cucumber salad recipe is wonderfully adaptable to your personal preferences. For a dairy free version, substitute the Greek yogurt with dairy free yogurt and omit the feta or replace with olives for that salty element. If you prefer a tangier dressing, increase the vinegar by a tablespoon. For added color and nutrition, fold in halved cherry tomatoes or diced bell peppers. The recipe works beautifully as a foundation for your creative additions.

Storage Tips

The biggest challenge with cucumber salads is preventing them from becoming watery over time. If you plan to make this ahead, consider keeping the dressing separate until serving time. Store the prepared cucumbers and onions in one container and the dressing in another, combining them just before serving. If you do store the fully assembled salad, drain any excess liquid that collects at the bottom before serving leftovers. The salad will maintain its best texture for about 2 days in the refrigerator.

Perfect Pairings

This creamy cucumber salad shines alongside grilled meats, particularly lamb or chicken souvlaki. The cool, tangy flavors complement spicy dishes beautifully, making it an excellent side for buffalo wings or spicy grilled shrimp. For a Mediterranean inspired meal, serve it with pita bread, hummus, and grilled vegetables. During hot summer months, I often enjoy a large portion as a light lunch with a slice of crusty bread to soak up the delicious dressing.

Cultural Context

This salad draws inspiration from traditional Greek tzatziki flavors but in a more substantial format. Similar cucumber and yogurt combinations appear throughout Eastern European and Mediterranean cuisines, often served as cooling accompaniments to spicy dishes. In many cultures, cucumber salads represent hospitality and are commonly presented to welcome guests during warm months. This particular version, with its creamy dressing and feta, bridges American and Mediterranean flavor traditions for a universally appealing dish.

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Commonly Asked Questions

→ Can I make this cucumber salad ahead of time?

Yes, you can prepare this salad ahead of time, but it's best to keep the dressing separate until ready to serve. This prevents the cucumbers from releasing excess moisture and making the salad watery. Simply store the cucumber mixture and dressing separately in the refrigerator, then combine right before serving.

→ Why should I remove the cucumber seeds?

Removing the cucumber seeds is important because they contain a lot of moisture that can make the salad watery over time. Seeding helps keep the dressing thick and creamy, allowing it to cling better to the cucumber slices rather than pooling at the bottom of your bowl.

→ Can I substitute dried dill for fresh?

While dried dill will work in this salad, fresh dill provides significantly more flavor and is strongly recommended. The bright, herbaceous quality of fresh dill is central to this dish. If you must use dried dill, start with 1-2 teaspoons and adjust to taste, as dried herbs are more concentrated than fresh.

→ How long will this cucumber salad keep in the refrigerator?

The cucumber salad will keep in an airtight container in the refrigerator for 5-7 days, but it's best enjoyed within the first 2-3 days. The longer it sits, the more moisture will be drawn from the cucumbers, potentially affecting the texture and consistency of the dressing.

→ Can I use regular cucumbers instead of English cucumbers?

Yes, you can substitute regular cucumbers for English cucumbers. However, regular cucumbers have thicker, more bitter skins and more seeds. Be sure to peel them first, then halve lengthwise and thoroughly scoop out all seeds before slicing. You may need more regular cucumbers to equal the amount of two English cucumbers.

→ Is there a dairy-free alternative for this salad?

To make this dairy-free, you can substitute the Greek yogurt with dairy-free yogurt alternatives (like coconut or almond-based yogurt) and omit the feta cheese or use a plant-based feta alternative. The salad will have a slightly different flavor profile but will still be delicious and refreshing.