Garlic Herb Cucumber Salad

Servings: 4
Prep time: 15 minutes
Chill time: 30–60 minutes
Total: ~1 hour
Difficulty: Easy

Ingredients

Cucumber salad

4 large English cucumbers, about 2 lb (900 g)
½ cup crumbled feta cheese
2 tbsp fresh dill, finely chopped
2 tbsp fresh parsley, finely chopped
2 garlic cloves, finely minced
½ tsp red pepper flakes, or to taste
¼ tsp black pepper
½ tsp salt, plus more if needed

Dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp white vinegar or apple cider vinegar
1 tsp Dijon mustard
½ tsp honey or sugar
¼ tsp dried oregano
¼ tsp salt
⅛ tsp black pepper

Instructions

Slice the cucumbers.
Wash and dry the cucumbers. Slice into approximately ¼-inch (6 mm) rounds. For extra crunch, don’t peel them.
Remove excess water.
Put the cucumber slices in a colander and sprinkle lightly with salt. Let them sit for 10–15 minutes. Pat them thoroughly dry with paper towels. This prevents a watery salad.
Make the dressing.
Whisk together olive oil, lemon juice, vinegar, Dijon mustard, honey, oregano, salt, and black pepper until emulsified.
Add the flavor.
Place cucumbers in a large bowl. Add minced garlic, dill, parsley, red pepper flakes, and feta.
Toss.
Pour the dressing over the cucumbers and gently toss until everything is evenly coated.
Chill.
Cover and refrigerate for 30–60 minutes. Toss once more before serving.
Finish.
Taste and adjust with additional lemon juice, salt, pepper, or red pepper flakes.

Nutrition — Approx. per serving

Estimated for 4 servings; actual values vary with cucumber size, feta, and dressing amounts.

Calories: ~180
Protein: ~4 g
Carbohydrates: ~9 g
Fiber: ~2 g
Total fat: ~14 g
Saturated fat: ~4 g
Sugar: ~5 g
Sodium: ~500–600 mg

Allergen / “nut” information

Tree nuts: None
Peanuts: None
Dairy: Yes — feta cheese
Gluten: Naturally gluten-free, but check Dijon mustard/vinegar labels if you have a severe sensitivity.
Egg: None
Soy: None in the basic recipe

Nut-free: Yes, as written. If serving someone with a severe allergy, check packaged ingredients and avoid cross-contamination.

Q&A

Q: Can I make it ahead?
Yes. It’s best within 24 hours, although the cucumbers become softer the longer they sit.

Q: How do I keep it crunchy?
Salt and drain the cucumbers first, and don’t add the dressing until shortly before serving.

Q: Can I leave out the feta?
Absolutely. The salad will still be flavorful and becomes dairy-free.

Q: Can I use dried dill?
Yes. Use about 2 teaspoons dried dill instead of 2 tablespoons fresh.

Q: Is it spicy?
Only mildly. Reduce or omit the red pepper flakes for a non-spicy version.

Q: Can I add onion?
Yes. Thinly sliced ¼ red onion or 2–3 sliced green onions work very well.

Q: How should I store it?
Keep refrigerated in an airtight container and use within 1–2 days. Give it a good toss before eating.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.