Cucumber Salad with Mint and Feta

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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 as their thick-skinned cousins.

Persian Cucumber

Persian cucumbers, about 5 inches long

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

Cucumber Salad with Mint and Feta Recipe

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  • Prep time: 10 minutes
  • Yield: Serves 4

Ingredients

  • 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

Method

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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Links:

Our Cucumber yogurt salad here on Simply Recipes

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

Mandolin at Amazon.com for thinly slicing vegetables

Cucumber Mint Feta Salad

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Showing 4 of 16 Comments

  • tasteaholics

    Cucumber mint salad is so simple yet so refreshing. This sounds like something I need for breakfast haha. Thanks for sharing it

  • Sally Vargas

    Good morning Elise–this is just what I needed today. I don’t salt the Persian cukes either, they are so good and crunchy without it. Sometimes I add watermelon and olives to this salad, too. I am putting mint in everything right now. I needed this idea just now :)

  • 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. :)

  • 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.

  • Carolyn

    Elise, I buy these often around Sac. TJ’s often has them, though that’s the last resort. The Yolo Fruit Market (Davis side of the Causeway) also carries them – along with a reasonable selection of Iranian/Persian foodstuff. Finally, one of the southernmost vendors at the X Street farmer’s market on Sunday carries lots of them this time of year. The vendor also sells the super-thin Japanese-style cucs used for tsukemono, which are also delicious. Cheers!

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