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    YOU ARE HERE: Home » Recipes » Side Dishes - Salads » Cucumber Red Onion Feta Cheese Salad

    By Carol · Published: Sep 2, 2017 · Modified: Jul 14, 2021 · This post may contain affiliate links. Please read my disclosure.

    Cucumber Red Onion Feta Cheese Salad

    Jump to Recipe
    4.75 from 4 votes
    15 minutes
    Cucumber Red Onion Feta Cheese Salad is easy, delicious and comes together quickly!

    Cucumber Red Onion Feta Cheese Salad is crunchy, easy, delicious and comes together quickly!  It’s also super versatile!

    Photo of Cucumber Red Onion Feta Cheese Salad in stoneware bowl on gray background with serving utensils and gray napkin garnished with mint leaves.

    The inspiration behind this recipe:

    Although it’s Labor Day weekend, there’s still plenty of summer left!  I’ve got one more great summer salad to share with you.  This Cucumber Red Onion Feta Cheese Salad is a salad we’ve been making for years–probably 20 years.

    One of my all-time favorite cookbook authors is Deborah Madison.  I love her fresh and simple approach to making vegetables shine and “speak” for themselves.  This recipe is adapted from one in her first cookbook,  The Greens Cookbook (Affiliate link) which was published when she was the chef at the iconic Greens Restaurant in San Francisco.

    My husband and I had just started gardening and were enjoying some cucumber success.  My cookbook collection at the time actually fit on one bookcase in our kitchen.  I was still a vegetarian at the time so my collection was largely vegetarian.

    We made this Cucumber Red Onion Feta Cheese Salad one night and we’ve been hooked on it ever since.

    Photo of Cucumber Red Onion Salad Feta Cheese in stoneware bowl with serving utensils.

    How to make Cucumber, Red Onion and Feta Cheese Salad:

    • This is one of those salads you can cut or chop however you please.  Cut the veggies into chunks or thinly slice them.
    • I recommend peeling the cucumbers at least somewhat.  It’s a pretty crunchy salad, so cucumber skins make it even crunchier.  I like to use a vegetable peeler and peel the cucumber in strips, creating a pale green/dark green contrast.  I think it makes a prettier salad and that peel is pretty nutritious, so don’t get rid of all of it.
    • The dressing is simply mild rice vinegar and olive oil.  Let the dressing sit on the cucumber and onion for a little bit so it takes some of the edge off the onions.
    • Some fresh mint, feta cheese and that’s it!

    Photo of Cucumber Red Onion Salad Feta Cheese in stoneware bowl with gray napkin on gray background.

    Here are more great summery salads you’ll love!

    • Greek Vegetable Salad with Marinated Feta Cheese
    • Cucumber Tomato and Red Onion Salad with Yogurt Mint Dressing and Feta Cheese
    • Mediterranean Farro Salad
    • Yogurt Ranch Cucumber Salad
    • Greek Orzo Pasta Salad
    • Middle Eastern Vegetable Salad
    • Green Bean and Radish Salad with Mustard – Caper Vinaigrette
    Cucumber Red Onion Salad with Feta Cheese

    Cucumber Red Onion Salad with Feta Cheese

    4.75 from 4 votes
    Carol | From A Chef's Kitchen
    Cucumber Red Onion Feta Cheese Salad is crunchy, easy, delicious and comes together quickly! Perfect with anything you're serving this summer!
    PRINT RECIPE PIN RECIPE
    Prep Time 15 mins
    Total Time 15 mins
    Course Side Dishes - Salads
    Cuisine Mediterranean
    Servings 4
    Calories 313 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Stainless Steel Mixing Bowls

    Ingredients
      

    • 4 large cucumbers - about 2 pounds
    • ½ medium red onion - coarsely chopped
    • 6 tablespoons rice vinegar - or as needed
    • ¼ cup olive oil
    • Salt and freshly ground black pepper - to taste
    • 8 ounces feta cheese - cut into ½-inch cubes
    • 1 buch fresh mint - coarsely chopped

    Instructions
     

    • Using a vegetable peeler, peel the cucumbers, leaving some of the peel intact for color and texture. Quarter the cucumbers lengthwise and remove the seeds. Slice or cut the cucumber into bite-size pieces.
    • Place in a bowl, add the onion, rice vinegar, olive oil and salt and black pepper. Let stand at room temperature for 30 minutes.
    • Add the feta cheese and mint and toss. Adjust acidity as desired and seasoning to taste.

    Nutrition

    Serving: 1 | Calories: 313kcal | Carbohydrates: 10g | Protein: 10g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 50mg | Sodium: 640mg | Potassium: 438mg | Fiber: 2g | Sugar: 7g | Vitamin A: 452IU | Vitamin C: 10mg | Calcium: 324mg | Iron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
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    Comments

    1. Anonymous says

      February 22, 2019 at 4:28 pm

      5 stars

      Reply

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