Can I make this Cucumber Feta Salad ahead of time?

Yes, you can make this salad ahead of time, but it’s best to keep the dressing separate and add it just before serving to prevent the cucumbers from getting soggy. You can prep the cucumbers, onions, and feta, then store them in an airtight container in the fridge for up to a day. When you're ready to serve, simply toss with the dressing.

What can I serve with Cucumber Feta Salad?

This salad pairs wonderfully with grilled or roasted meats like Grilled Pork Tenderloin or Oven Roasted Lemon Chicken Drumsticks . It also goes well with Mediterranean dishes such as Greek Stuffed Eggplant (Papoutsakia) or Spanakopita . For a vegetarian option, serve it with roasted vegetables or a vegetable pasta.

Can I make the Cucumber Feta Salad vegan?

Yes, you can easily make this salad vegan by substituting the feta cheese with a plant-based feta or other dairy-free alternatives. The rest of the ingredients in this salad are naturally vegan, so the substitution will still yield a delicious and fresh salad.

How long does the Cucumber Feta Salad stay fresh?

This salad is best enjoyed fresh, but it can last up to 2 days in the refrigerator if stored properly in an airtight container. To maintain its crispness, be sure to add the dressing right before serving, as it can cause the cucumbers to become soggy over time.

Cucumber Feta Salad – Healthy & Refreshing Recipe

Name: Cucumber Feta Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Greek
Ingredients: 1 large cucumber (or about 6 mini cucumbers), chopped into bite-sized pieces; 1/2 red onion, thinly sliced; 1/4 cup feta, crumbled; 1/3 cup olive oil; 1 tablespoon red wine vinegar; 1 teaspoon dried oregano; Salt and pepper to taste

Description

This Cucumber Feta Salad is a light, refreshing dish made with simple ingredients like cucumbers, feta cheese, red onions, olive oil, and red wine vinegar. The perfect combination of textures and flavors, this healthy side dish adds a Mediterranean touch to any meal.

Ingredients

Scale

1 large cucumber (or about 6 mini cucumbers), chopped into bite-sized pieces
1/2 red onion, thinly sliced
1/4 cup feta, crumbled
1/3 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste

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Instructions

Chop cucumbers into bite-sized pieces.
Place the chopped cucumber and sliced red onion in a large bowl.
Crumble the feta cheese over the vegetables.
In a small bowl, whisk together the olive oil, red wine vinegar, and dried oregano.
Pour the dressing over the salad and toss gently to combine.
Taste and adjust the seasoning with salt and pepper as needed.
Serve immediately or refrigerate for later use (add dressing just before serving to avoid sogginess).

Notes

If you want to add more flavor, consider adding a squeeze of lemon juice or a sprinkle of fresh herbs like parsley or basil.
Store the salad without dressing in an airtight container in the fridge for up to 2 days.
For a dairy-free version, substitute the feta with vegan cheese or leave it out entirely.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: Tossing
Cuisine: Greek

Nutrition

Serving Size: 1 serving
Calories: 198 kcal
Sugar: 2g
Sodium: 107mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 2g
Cholesterol: 8mg