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.

Cucumber Salad with Mint and Feta Recipe

  • Prep time: 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.


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Mandolin at for thinly slicing vegetables

Cucumber Mint Feta Salad

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Showing 4 of 33 Comments

  • Oralea Howard

    DELICIOUS. I’m eating it right now and loving every bite. I don’t like summer (winter is my season), but eating this salad, I feel like summer might not be so bad. :)

  • ridojiri

    These Lebanese cucumbers are a lot longer here. [NZ]

  • Zoe

    Love this recipe. It is great as it is, but also wonderful as a base to do a fridge dump. I often add chickpeas, roasted chicken, marinated onion. When I have them in the garden, I use picking cukes and they work really well. Off season I use the english kind. I cut them with a mandolin, salt, rinse and wring in a sack cloth and they taste very very good in this dish. I made this earlier this week with salmon roasted with miso… a HUGE batch and it gobbled up – no leftovers. Nice premature entree to Spring.

  • Tommy T

    I just posted a comment about Armenian cucumbers but just now read the first part of the recipe which suggests trying Armenian cukes. The thing about Armenian cucumbers is that they need to be harvested young. If harvested young enough the skin is almost fuzzy soft, “like a baby’s bottom”, & the seeds are so undeveloped as to be 100% as crisp & edible as the rest of the melon, which is what the genetics tell us it really is.
    On a related note, I have even used unripe watermelon, peeled, as cucumber, when a baby watermelon was accidentally severed from the vine! It would seem most cucurbits (family of plants including cucumber, melon, squash, pumpkin, watermelon, & gourds) have some similar taste profiles from the start. Salúd! Tommy

  • Tommy T

    Elise, I know I’m a bit late with this cucumber talk, but noticed you mention having a salad with Armenian cucumbers which was ruined because one was bitter. Having grown Armenian cucumbers in my home garden for 15+ years, and in a hot climate to boot, I have never had an Armenian cucumber get bitter on me! If they get too big, the skin gets tougher & the seeds develop a tough hull, but the actual flesh doesn’t bitter like regular cucumbers because they are technically a type of melon eaten very young. I wonder if someone sold you something other than the true Armenian cuke. As home gardener posted on July 10, this cuke/melon is very productive, delicious, & I’m still eating cukes now in September. The salad is excellent with these as well. Thanks! Tommy T

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