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A fresh Mediterranean Cucumber Salad in a white bowl with tomatoes, red onion, feta cheese, and a light vinaigrette.

10-Minute Mediterranean Cucumber Salad

This refreshing Mediterranean cucumber salad is a burst of sunshine in a bowl, featuring a delightful crunch from fresh vegetables, a tangy lemon-dill dressing, and the salty creaminess of feta cheese. It's an incredibly simple, no-cook recipe that comes together in minutes, making it the perfect side dish for a hot summer day or any potluck.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Lunch, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large English cucumber
  • 1 pint cherry or grape tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/2 cup crumbled feta cheese from a block
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, for draining cucumbers
  • Freshly ground black pepper, to taste

Equipment

  • Sharp knife
  • Cutting board
  • Colander
  • Large mixing bowl
  • Small bowl or glass jar
  • Whisk or fork
  • Paper towels
  • Measuring spoons
  • Measuring cups

Method
 

  1. Wash and dice the English cucumber into 1/2-inch pieces. Place in a colander set over a bowl, sprinkle with 1/2 teaspoon of salt, and toss. Let it sit for 10-15 minutes to draw out excess water.
  2. While the cucumber rests, prepare the other ingredients. Place the halved cherry tomatoes, finely diced red onion, chopped fresh dill, and crumbled feta into a large mixing bowl.
  3. In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, and a pinch of black pepper until the dressing is emulsified.
  4. Gently pat the cucumbers dry with a paper towel to remove excess moisture and salt. Add the drained cucumbers to the large bowl with the other vegetables and feta.
  5. Pour the dressing over the salad and toss gently until everything is well-coated. For the best flavor, let the salad sit at room temperature for about 10 minutes before serving.

Notes

Pro Tip: Do not skip salting and draining the cucumbers; this is the key to a crisp, non-watery salad.
Variations: For a heartier salad, add a can of rinsed chickpeas or a handful of pitted Kalamata olives. Fresh parsley or mint can be substituted for dill.
Make-Ahead: The vegetables can be chopped and the dressing can be made ahead of time. Store them separately in the refrigerator and combine just before serving for maximum freshness.