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Best Easy Loaded Cucumber Salad with Dill and Feta

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This fresh loaded cucumber salad with dill and feta is a quick and easy side dish that stays crunchy and flavorful, perfect for potlucks, barbecues, or weeknight dinners. The creamy dressing, briny feta, and fresh dill make it an irresistible crowd-pleaser.

Ingredients

Scale
  • 2 large English cucumbers (about 500g / 1 lb), sliced into half-moons
  • 1 small red onion (about 100g / 3.5 oz), thinly sliced
  • 150g (1 cup) feta cheese, crumbled (from a block packed in brine)
  • 1/4 cup fresh dill, chopped
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 small clove garlic, minced
  • 1/2 teaspoon fine sea salt (plus extra for salting cucumbers)
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 1/4 teaspoon sugar
  • 1 teaspoon kosher salt (for salting cucumbers)

Instructions

  1. Wash cucumbers thoroughly. For English cucumbers, leave skin on; slice into 1/4-inch thick half-moons. Place in a large bowl and sprinkle with 1 teaspoon kosher salt. Toss to coat and let sit for 10-15 minutes to draw out moisture.
  2. Transfer salted cucumbers to a colander and rinse briefly with cold water to remove excess salt. Shake well and pat dry with a clean kitchen towel or paper towels.
  3. While cucumbers drain, thinly slice red onion. If desired, soak slices in cold water for 10 minutes to mellow sharpness, then drain and pat dry.
  4. In a small bowl or jar, combine Greek yogurt, olive oil, red wine vinegar, lemon juice, minced garlic, 1/2 teaspoon salt, black pepper, and optional sugar. Whisk or shake until smooth. Taste and adjust seasoning.
  5. In a large dry bowl, combine drained cucumbers, sliced red onion, and chopped dill. Pour dressing over and toss gently to coat evenly.
  6. Gently fold in crumbled feta, reserving a small handful for topping. The feta will soften slightly in the dressing.
  7. Cover and refrigerate for at least 15-20 minutes to let flavors meld. Just before serving, sprinkle reserved feta and extra dill on top. Serve cold or at room temperature.

Notes

Don’t skip the salting step—it keeps cucumbers crisp. Use fresh dill for best flavor. Let salad rest 20-30 minutes for flavors to meld. Store leftovers in an airtight container for up to 2 days; drain excess liquid and add lemon juice to refresh. For meal prep, keep dressing separate and toss just before serving.

Nutrition

Keywords: cucumber salad, dill, feta, loaded cucumber salad, easy side dish, summer salad, Greek salad, quick salad, healthy salad, gluten-free, vegetarian

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