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Easy Fresh Dill Cucumber Feta Salad Recipe

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A crisp, refreshing cucumber feta salad with fresh dill and a tangy vinaigrette. This quick and easy recipe is perfect for summer, featuring a crucial salting step that keeps the cucumbers crunchy and the dressing flavorful.

Ingredients

Scale
  • 2 large English cucumbers (about 1 pound total)
  • 1 teaspoon kosher salt
  • 6 ounces feta cheese, crumbled
  • 1/4 cup fresh dill, finely chopped
  • 1/2 medium red onion, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 small clove garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup Kalamata olives, halved (optional)

Instructions

  1. Salt the cucumbers: Wash and dry the cucumbers. Slice into thin rounds, about 1/4-inch thick. Place in a colander set over a bowl or in the sink. Sprinkle with 1 teaspoon kosher salt and toss gently to coat. Let sit for 15-20 minutes.
  2. While the cucumbers rest, prep other ingredients: Thinly slice the red onion. Finely chop the fresh dill. Crumble the feta if using a block. Mince the garlic. Halve the olives if using.
  3. Make the dressing: In a small bowl or jar, combine olive oil, red wine vinegar, lemon juice, minced garlic, and black pepper. Whisk or shake until well combined. Taste and adjust if needed.
  4. Dry the cucumbers: After 15-20 minutes, rinse the cucumbers quickly under cold water to remove excess salt. Pat very dry with paper towels or a clean kitchen towel.
  5. Assemble the salad: In a large mixing bowl, combine the dried cucumbers, sliced red onion, and chopped dill. Pour the dressing over the top and toss gently to coat evenly.
  6. Add the feta: Gently fold in the crumbled feta cheese and olives if using. Distribute throughout but do not overmix.
  7. Let it rest (optional but recommended): Let the salad sit at room temperature for 10-15 minutes before serving to allow flavors to meld.
  8. Serve and enjoy: Give one final gentle toss, transfer to a serving bowl, and garnish with extra dill and black pepper if desired. Serve immediately or refrigerate for up to 2 hours.

Notes

Don’t skip the salting step—it’s crucial for avoiding a watery salad. Use English cucumbers for best results. Fresh dill is non-negotiable; dried dill won’t provide the same bright flavor. Let the salad rest before serving for best flavor. Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad tastes even better the next day as flavors meld.

Nutrition

Keywords: cucumber feta salad, fresh dill salad, Greek salad, summer salad, quick salad, easy salad, vegetarian salad, low-carb salad

Find it online: https://flurpchef.com/easy-fresh-dill-cucumber-feta-salad-recipe/