Fresh Persian Cucumber Salad with Feta
A crisp and refreshing salad featuring thinly sliced Persian cucumbers, creamy feta cheese, and a bright lemon dressing. Perfect as a light side or snack, this salad combines tart, salty, and fresh flavors in a simple, quick recipe.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Middle Eastern
Ingredients
- 6–8 small Persian cucumbers
- 4 oz (115 g) feta cheese, crumbled
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh dill, chopped
- 1 small garlic clove, minced
- Salt to taste
- Freshly ground black pepper to taste
- Optional: pinch of red pepper flakes
Instructions
- Wash and dry the Persian cucumbers thoroughly to avoid sogginess. Pat dry with a clean towel. (5 minutes)
- Slice the cucumbers into thin rounds about 1/8-inch (3 mm) thick for a tender crunch. (7-10 minutes)
- Place the sliced cucumbers in a mixing bowl. Add minced garlic and chopped fresh dill, tossing gently to distribute evenly.
- Prepare the lemon dressing by combining 3 tablespoons fresh lemon juice, 2 tablespoons extra virgin olive oil, a pinch of salt, and freshly ground black pepper in a small bowl or jar. Whisk or shake vigorously until emulsified and slightly thickened. (3 minutes)
- Pour the dressing over the cucumbers and dill. Toss gently but thoroughly to coat all slices evenly without bruising. (2 minutes)
- Sprinkle the crumbled feta cheese on top. Add a pinch of optional red pepper flakes if desired. (1 minute)
- Let the salad rest in the fridge for 10-15 minutes to allow flavors to meld and cucumbers to soak up the dressing (optional but recommended).
- Give the salad a final gentle toss before serving. Taste and adjust salt or pepper if needed.
Notes
Use fresh lemon juice for best flavor. Slice cucumbers thinly but not too thin to avoid mushiness. Salt cucumbers lightly and drain excess water before dressing to prevent sogginess. Toss gently to avoid bruising cucumbers. Dressing can be adjusted with a pinch of sugar or honey to mellow tartness. For dairy-free, omit feta or substitute with vegan cheese and add toasted nuts for texture. Serve chilled or at room temperature. Store leftovers covered in fridge up to 2 days, drain excess liquid before serving again.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 120
- Sugar: 3
- Sodium: 250
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 5
- Fiber: 1
- Protein: 4
Keywords: Persian cucumber salad, feta salad, lemon dressing, fresh cucumber salad, easy salad recipe, healthy side dish, quick salad