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Easy Cucumber Feta Salad with Lemon Dill Dressing

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A refreshing and simple cucumber feta salad with a bright lemon dill dressing, perfect for hot summer evenings. This quick, no-cook side dish is a crowd-pleaser that comes together in about 15 minutes.

Ingredients

Scale
  • 2 large English cucumbers (or 3 medium Persian cucumbers)
  • 1/2 small red onion, thinly sliced
  • 6 ounces (170g) block feta cheese
  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup Kalamata olives, halved (optional)
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons fresh lemon juice (from about 1 large lemon)
  • 1 small shallot, finely minced (about 2 tablespoons)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or maple syrup
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground

Instructions

  1. Prepare the cucumbers: Wash and dry the cucumbers. If using English cucumbers, slice into rounds about 1/4-inch thick. If using Persian cucumbers, slice into rounds or half-moons. If using regular garden cucumbers, peel, halve lengthwise, scoop out seeds, then slice. Place sliced cucumbers in a colander over a bowl, sprinkle with 1/2 teaspoon salt, toss gently, and let sit for 10 minutes. Pat dry with a clean towel.
  2. Slice the red onion as thinly as possible. If sensitive to raw onion, soak slices in cold water with a splash of vinegar for 10 minutes, then drain and pat dry.
  3. Make the lemon dill dressing: In a small bowl or mason jar, combine minced shallot and fresh lemon juice. Let sit for 5 minutes. Add Dijon mustard, honey or maple syrup, salt, and pepper. Whisk together, then slowly drizzle in olive oil while whisking constantly (or shake in a jar). Stir in chopped fresh dill. Taste and adjust salt or lemon as needed.
  4. Combine salad ingredients: In a large mixing bowl, add drained cucumber slices, sliced red onion, and halved Kalamata olives (if using). Pour dressing over the top and toss gently until evenly coated.
  5. Add feta cheese: Crumble block feta over the top of the salad. Toss very gently once more or leave on top for presentation.
  6. Let rest (optional but recommended): Let the salad sit at room temperature for 10-15 minutes before serving to allow flavors to meld.
  7. Garnish and serve: Sprinkle extra fresh dill on top. Serve at room temperature or slightly chilled.

Notes

For best texture, salt the cucumbers to draw out excess moisture. If making ahead, keep dressing separate and toss just before serving. The dressing benefits from resting for 10-15 minutes before use. Start with about three-quarters of the dressing and add more as needed to avoid overdressing.

Nutrition

Keywords: cucumber feta salad, lemon dill dressing, easy salad, summer salad, no-cook salad, gluten-free, low-carb

Find it online: https://tastytuck.com/easy-cucumber-feta-salad-with-lemon-dill-dressing/