Cucumber Salad with Mint and Feta

When the hot weather hits, nothing is more cooling than a cucumber salad. I especially love the thin-skinned varieties of cucumbers—Persian, Armenian, English. Their peels are thin and delicate, not bitter like regular cucumbers, so they don’t require peeling. They’re also not usually as seedy.

Persian Cucumber

Persian cucumbers, about 5 inches long

In this salad, thinly sliced cucumbers are tossed with thinly sliced red onion, red radishes, a few mint leaves, and feta cheese, all with a simple olive oil and vinegar dressing.

  • Prep: 10 minutes
  • Yield: Serves 4


  • 1 lb thin skinned, mild (non bitter) cucumbers, such as Persian, Armenian, or English cucumbers.
  • 1/4 red onion, thinly sliced
  • 2 or 3 red radishes, thinly sliced
  • 10 young mint leaves, thinly sliced
  • 2 teaspoons white wine vinegar
  • 1 1/2 Tbsp olive oil
  • 1/2 teaspoon kosher salt (more to taste)
  • 1/8 teaspoon freshly ground black pepper (more to taste)
  • 1/3 cup crumbled feta cheese


1 In a medium sized bowl, gently toss together the sliced cucumbers, red onion, radishes, and mint leaves. Sprinkle with vinegar and toss to coat.

2 Right before serving sprinkle with olive oil, salt, and pepper, and toss to coat. Place on serving dish and sprinkle with crumbled feta cheese.



Our Cucumber yogurt salad here on Simply Recipes

Asian cucumber salad with cilantro and vidalia onions from Kalyn of Kalyn's Kitchen

Mandolin at for thinly slicing vegetables

Cucumber Mint Feta Salad

Main Ingredients