This Lemon Feta Cucumber Salad is easy to throw together and full of fresh summer flavors. It’s hearty, refreshing, and can be served as a side dish or a healthy afternoon snack. The feta cheese is mashed with a fork, creating a nice creamy dressing for the cucumbers and chickpeas. Make this cucumber salad for Labor Day weekend, and you won’t be disappointed!
Summer is coming to an end, but it’s still pretty warm these days, so I’ve been craving easy, no-cook recipes packed with fresh veggies. This Lemon Feta Cucumber Salad is flavorful, refreshing, and easy to throw together. Enjoy with warm pita bread or as a cold side dish.
Why You’ll Love This Fresh Cucumber Salad Recipe
- No cooking required – All you need to do is chop up a few ingredients and mix them together to make this delicious and refreshing cucumber salad.
- It’s fresh and flavorful – If you’re growing cucumbers and fresh herbs in your garden this summer, this is the perfect way to use them. The simple dressing helps highlight the fresh cucumber and feta cheese.
- It’s great for an end-of-summer barbecue – This cucumber salad is easy to throw together and goes great with a bag of pita chips. Bring it to a summer BBQ or potluck; everyone will love it.
Lemon Feta Cucumber Salad Recipe Ingredients
- Cucumber – I like to use English or hothouse cucumbers for this salad because they have thin skins and small seeds. You can use whatever kind of cucumbers you have, though.
- Chickpeas – I love adding chickpeas for extra protein. They also go well with cucumbers and feta cheese.
- Feta Cheese – I used crumbled feta cheese, but a block also works. You’ll use a fork to mash the feta cheese and make it part of the salad dressing. Vegan feta cheese can also be used; Trader Joe’s has a good one.
- Lemon – I use fresh lemon juice for this salad. I personally prefer fresh juice to bottled juice from the store.
- Olive Oil – I used extra virgin olive oil because I like its taste, but any kind of oil can be used.
- Garlic – I love adding lots of fresh garlic, but garlic powder can also be used if you prefer a milder taste.
- Fresh Herbs – I used a mixture of dill, mint, and parsley. If I had more dill, I probably would have used dill alone, but the combo worked great. I also added a bit of dried oregano, but fresh oregano could also be used.
How To Make Lemon Feta Cucumber Salad
- Add the olive oil, lemon juice, red wine vinegar, garlic, and feta cheese to a large bowl. Use a fork or the back of a spoon to mash the feta pieces as small as possible. Mix everything together well.
- Next, add the cucumber, red onion, chickpeas, fresh herbs, and dried oregano. Mix until the salad is well combined, and then season with salt and black pepper to taste. The salad can be served immediately or chilled in the refrigerator for a couple of hours to allow everything to marinate together.
- Enjoy salad as a side dish, eat it with pita chips or warm pita, or mix it into pasta or rice to make it a full meal.
Cucumber Salad Recipe Frequently Asked Questions
- Is this salad gluten-free? Yes!
- Is this salad vegan? No, I use regular feta cheese for this recipe. You can easily use a vegan feta cheese substitute, though.
- How should this cucumber salad be served? You can serve it as a side dish at a picnic or BBQ, add it to noodles, rice, or a salad, or use it as a dip for pita chips or warmed pita.
- How long do leftovers last? If stored in an airtight container, leftovers should last about four days.
Looking For More Refreshing Cucumber Recipes?
Chickpea Salad with Cucumber and Cabbage
Grilled Cucumbers with Creamy Pickled Feta Dip
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Lemon Feta Cucumber Salad
- Total Time: 15 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
Description
This Lemon Feta Cucumber Salad is easy to throw together and full of fresh summer flavors! It’s hearty and refreshing and can be served as a side dish or a healthy afternoon snack. The feta cheese is mashed with a fork, creating a nice creamy dressing for the cucumbers and chickpeas. Make this cucumber salad for Labor Day weekend and you won’t be disappointed!
Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon red wine vinegar
- 1–2 cloves garlic, minced
- 1/2 cup (heaping) crumbled feta cheese
- 4 cups small diced cucumbers
- 1/2 small red onion, thinly sliced
- 1 (15 oz) can chickpeas, rinsed and drained
- 1/3 cup chopped fresh herbs, I used a combo of dill, mint and parsley
- Salt and black pepper, to taste
Instructions
- To a large bowl, add the olive oil, lemon juice, red wine vinegar, garlic and feta cheese. Use a fork, or the back of a spoon, to mash the feta pieces up as small as you can get them. Mix everything together well.
- Next, add in the cucumber, red onion, chickpeas, fresh herbs and dried oregano. Mix until salad is well combined and then season with salt and black pepper, to taste. Salad can be served immediately or chilled in the refrigerator for a couple of hours to allow everything to marinate together.
- Enjoy salad as a side dish, eat it with pita chips or warm pita, or mix it into pasta or rice to make it a full meal.
Notes
This salad is more of a side dish recipe, but can also be enjoyed as a main dish by adding in some pasta or rice. You could also serve it alongside hummus or pita bread.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Side, Vegetarian
- Method: No Cook
- Cuisine: American
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