Prep Time: 10 minutes
Chill Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

  • 3 medium cucumbers, sliced
  • ¾ cup crumbled feta cheese
  • ½ cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt, or to taste
  • ½ teaspoon dried oregano
  • 1 tablespoon finely chopped red onion (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Slice the cucumbers: Wash and slice the cucumbers into thin rounds. Pat them dry to remove excess moisture.
  2. Prepare the dressing: In a large bowl, whisk together Greek yogurt, mayonnaise, olive oil, lemon juice, garlic, dill, oregano, black pepper, and salt.
  3. Add the feta: Gently fold the crumbled feta cheese into the dressing.
  4. Combine: Add the cucumber slices and optional red onion. Toss until all the slices are coated.
  5. Chill: Refrigerate for 20–30 minutes to allow the flavors to blend.
  6. Serve: Toss gently before serving and garnish with extra dill and feta.

Tips for the Best Salad

  • Use firm, fresh cucumbers for the best crunch.
  • Remove excess cucumber moisture by lightly salting the slices and draining them for 10–15 minutes before mixing.
  • For a lighter dressing, replace the mayonnaise with additional Greek yogurt.
  • Add the dressing shortly before serving if you prefer extra-crunchy cucumbers.

Nutrition Information

Estimated per serving, based on 4 servings.

  • Calories: 150–190
  • Protein: 6–9 g
  • Carbohydrates: 6–9 g
  • Fat: 11–15 g
  • Fiber: 1–2 g

Nutrition values vary with the feta, yogurt, and mayonnaise brands.

Nut Information

  • Peanuts: None in the standard recipe.
  • Tree nuts: None in the standard recipe.
  • Nut-free option: The recipe is naturally nut-free when made with suitable ingredients. Check packaged products for allergen and cross-contact warnings.
  • Dairy: Contains milk from feta cheese and Greek yogurt.
  • Eggs: May be present in mayonnaise.
  • Gluten: The standard ingredients are generally gluten-free; check product labels.

Q&A

Q1: Can I make this salad ahead of time?

Yes. Prepare it a few hours ahead and refrigerate. For maximum crunch, keep the dressing separate until shortly before serving.

Q2: Can I use dried dill instead of fresh?

Yes. Use about 2 teaspoons of dried dill instead of 2 tablespoons of fresh dill.

Q3: What can I use instead of Greek yogurt?

Sour cream is a good substitute. You can also use a dairy-free yogurt alternative, although the flavor will change.

Q4: How do I stop the salad from becoming watery?

Pat the cucumbers dry before mixing. For even better results, salt the slices lightly, let them drain, and discard the released liquid.

Q5: Can I make it without mayonnaise?

Absolutely. Replace the mayonnaise with Greek yogurt for a lighter, tangier dressing.

Q6: How long does it last in the refrigerator?

Store in an airtight container at 4°C (40°F) or below and enjoy within 2–3 days. The cucumbers will soften as they release moisture.

Q7: What meals pair well with this salad?

Serve it with grilled chicken, fish, kebabs, burgers, roasted vegetables, or wraps.

Enjoy this refreshing cucumber salad with creamy feta, fragrant dill, and a bright lemon-garlic dressing!