Crisp Cucumber Salad

This salad is the definition of crisp, cool, and refreshing — ideal for warm weather dinners, backyard spreads, or something crunchy to pile next to grilled chicken or salmon. The punchy red onion and herby vinaigrette tie it all together.

The best part about this salad is how simple it is!! When I want to change things up a little bit, I like to toss in a handful of fresh herbs or even crushed chili flakes when I want to add a little heat.

Serves 4

Ingredients

  • 1 large cucumber (or 6–7 mini Persian cucumbers), chopped into bite-sized pieces

  • ½ red onion, very thinly sliced (soaked in cold water for 10 minutes to mellow, optional)

  • ¼ cup crumbled feta

  • ⅓ cup olive oil

  • 1 tbsp red wine vinegar

  • 1 tsp dried oregano

  • Salt and freshly ground black pepper, to taste

  • Optional twist: Add chopped fresh dill, mint, or parsley—or a pinch of red pepper flakes for a little spice

Directions

  1. Prep the veggies:

    Wash and chop the cucumbers into bite-sized pieces. Thinly slice the red onion (a mandoline works great here). If you prefer a softer onion flavor, soak the slices in cold water for 10 minutes, then drain well.

  2. Make the vinaigrette:

    In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper. Taste and adjust — it should be bright and just a little sharp to balance the creamy feta.

  3. Assemble the salad:

    In a large bowl, combine the cucumbers, onion, and feta. Drizzle with the vinaigrette and toss gently to coat everything evenly.

  4. Serve:

    Top with a sprinkle of flaky sea salt and extra herbs if using. Chill for 15–30 minutes before serving to let the flavors meld. Enjoy!!!

Tips:

  • Serving: This pairs beautifully with grilled meats, falafel, or tucked into a warm pita with hummus. Want to make it a full meal? Toss in some chickpeas or grilled shrimp for extra protein — it’s summer in a bowl.

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Quinoa Chickpea Veggie Salad